Exploring ways to improve the food students eat
By Zenna.
Healthy meals for schools are not only possible but available through programs and grants. Most schools initially do not have the budget for made-from-scratch meals, so they improvise with what is called, “Heat and Serve”, with cooking methods for mass production.
It may seem easier and more affordable for schools’ budgets, but it is unappealing and unhealthy. Through Proposition FF, Healthy School Meals for All were passed in 2022. Other programs such as Nourish Colorado, the National Farm-to-School network, the Chef Ann Foundation, and our own SLV Local Foods Coalition and Valley Roots Food Hub, are available to support farm fresh food.
What is Valley Roots Food Hub?
According to general manager,Nick Chambers of Valley Roots Food Hub (VRFH), “VRFH is a local statewide food aggregator and distributer based out of the potato warehouse and quinoa capitol of Mosca, CO.”
He also mentioned that they warehouse more than 100 producers across Colorado supplying produce, meat, dairy and value-added goods. VRFH delivers to individual residences as well as restaurants, schools, buying clubs, and more. Chambers added that VRFH offers fresh local foods with Creede School District being their most consistent customer. They also provide resources to Salida, Colorado Springs, Pueblo and Denver.
What are the challenges for local school districts in our SLV area, and why are they not participating in farm fresh foods?
Al Stone, the markets manager of VRFH with Farm-to-School foods as a personal passion and provides more details regarding local foods in schools. Stone mentioned, “They (schools) need financial support, top-down support (starting from the superintendent), better industrial equipment, training on more from-scratch cooking methods (utensils, industrial blenders/food processors), parent and student input, and a Farm-To-School values systems to encourage changes.”
He also stated that in order for school to be successful and purchase locally, they would need to order on a frequent basis.
Staff training is also available through state-wide funding from the Double Up Food Bucks program with support for food service directors on how to facilitate from-scratch cooking, he added.
The students from the Moffat Consolidated School District have mixed feelings regarding the current meal plans being provided. Many of the students and parents are grateful for the hardworking breakfast and lunch crew.
Despite all of the efforts, students would prefer to see an improvement in daily meals. Some kids have stated that the school meat is sometimes a mystery as to its origin and options are limited for those with special dietary needs. Local foods would be a substantial improvement for the well being of the students.
With more dedication to seek grant funding and staff training, a more nutritional and beneficial meal program would support the kids’ requests and desires for healthier food choices.
Local businesses, such as VRFH and statewide farmers, would also be advantageous to further circulate a growing local economy.
Zenna is the editor of The CCS Eaglet, a publication in coordination with The Crestone Eagle.