School lunch benefits from local produce
HOULTON, Maine — In Aroostook County, potato farmers are now digging the last of their potatoes out of the ground and shipping them off to potato houses for storage or to other vendors.
Local students who participate in the school lunch program also benefit from the bounty of the harvest despite budget cuts and the implementation of the Healthy Hunger-Free Kids Act in 2010 which made significant changes to the National School Lunch Program.
October is National Farm To School Month, a time in which thousands of schools, early care and education sites, farms, communities and organizations across the nation celebrate food education and healthy, locally grown food in schools.
Cindy Peterson, principal at Southside School, said that especially during the month of October, cooks use a lot of locally grown produce such as potatoes, green peppers and tomatoes in their meals.
“We also have fresh fruits and vegetables that we serve to our students during snack times,” she said. “They really love that.
She also said that students in the Breaking Ground course at Houlton High School also contribute fresh vegetables that are used on the salad bar and to cook meals at the school. Students in the Breaking Ground program learn about growing techniques, identify species of plants and plant seeds to grow in the district’s greenhouse.
Elaine Boulier, superintendent at SAD 42 in Mars Hill, said last week that the school uses “as much locally grown food as possible and has not been impacted by budget cuts or changes to the national school lunch program.”
Championed by Michelle Obama, the Healthy Hunger-Free Kids Act increased portions of whole grains, fruits, and vegetables, and limited the number of calories in school breakfast and lunch. The changes were implemented starting in the 2012-13 school year, affecting up to 31 million students in the National School Lunch Program.
“Our local farmers are very generous and we also have some grocery stores who also are very generous to us in donating some fruits and vegetables to us that we use sometimes in our meals,” said Boulier. “We also get apples and apple cider from the SAD 1 school farm in Presque Isle, as well as cucumbers and carrots.”
The superintendent noted that under the Healthy Hunger-Free Kids Act, each student is required to put a serving of fruit or vegetables on their tray whether they want it or not.
“That results in a lot of waste,” she acknowledged.
At the same time, she said, there is one vegetable that “always remains popular.”
“When we do our baked potato bar, the students just love it,” she said. “It is one of our most popular menu items. We put out several different toppings and the students line right up for it.”
