Everybody Wins with Farm to School Initiative

ONEKAMA & FRANKFORT, MI - Friday, November 5, 2010 - “The proof of the pudding is in the eating” is a fitting taste test for an inspiring new initiative in Onekama, Michigan.

Eight weeks into a program that brings farm-fresh foods to the breakfast and lunch menu of students at Onekama Consolidated Schools in Manistee County, there has been a 30 percent increase in lunch dining with up to 75 percent of the student body enjoying the fresh-made taste of Shepard's Pie and meat loaf, fresh cold slaw, deserts made with Honey Crisp Apples and a fresh salad bar featuring locally grown tomatoes, swiss chard, spring mix lettuce and purple cauliflower. The program generates a new source of income for farmers and food processors while increasing revenues for the School's food service that is tracking to turn a profit.

It's all part of the Farm to School program led through Frankfort-Elberta Schools that successfully serves over 2,400 students in all of Benzie County and has been expanded through an inter-county collaborative effort to Manistee County's Onekama Consolidated School district and its 415 students. One goal of the partners involved with the initiative is to extend the program to all of Manistee County's three other school districts in 2011. The expansion of the program in Benzie and Manistee County has been supported by a $60,000 grant from the U. S. Department of Agriculture – Rural Development to the Manistee-based Alliance for Economic Success.

The Farm to School program is coordinated by Renee' DeWindt of the Traverse Bay Intermediate School District who oversees purchasing from an expanding legion of over 40 growers and helps each school with food preparation, training, menu development and introducing new, fresh and wholesome foods into the diet of students, teachers and school staff and a growing number of families and community members who now dine at the participating school cafeterias.

“The Farm to School program is about partnerships where everyone wins,” says DeWindt. “Students like the new, fresh and innovative menus and are eating much more healthful foods. Local growers receive new income from product sales and, as the program encompasses more schools and students, it can be provided at a reduced or equal cost to traditional 'heat and serve' cafeteria offerings that are less appealing and often have less nutritional value for our kids. Well over 50 percent of the total number of students served by the program in the two counties are from families that are economically challenged and qualify for Free and Reduced Lunch status. It's wonderful to see kids enjoy and learn about how foods grown close to home can be simply prepared to support their health and well-being.”

One of DeWindt's local suppliers, Cream Cup Dairy, avoided downsizing their business when DeWindt offered to purchase their farm-fresh, non-homogenized milk for some of the participating schools. In addition to helping retain a local business, DeWindt says many students who did not care for milk in the past now enjoy the fresh, different taste of Cream Cup's locally processed milk.

“The students just love it,” says Onekama Schools Head Cook Jan Exo who, along with Assistant Cooks Deanna Fink and Becky Lindeman, work under the tutelage of DeWindt. “Even our infants and toddlers in our 'Leaps and Bounds' program are getting into the act and showing that they favor a menu with creative new options featuring freshly made foods. Every week we're coming up with new and good tasting menu ideas. The proof of the pudding is truly in the eating!”

“This is a great example of how government dollars can be used to develop a sustainable program that benefits youth, businesses and community,” said Frankfort-Elberta Schools Superintendent Tom Stobie. “We are also proud that this program demonstrates the benefits that can be realized when organizations and communities work together across traditional boundaries to share services and resources. With proper management and some added investments in infrastructure and training, there's no reason why we cannot have a regional Farm to School program benefitting several counties and school districts throughout northwest Michigan. (EDITOR'S NOTE: I don't think he means us!)”

“The Farm to School program is also a great payback to the Onekama community for their recent investment of over $14 million in our school facilities,” said Onekama Consolidated School District Superintendent Kevin Hughes. “By expanding and upgrading our food service capacity, we are able to support the Farm to School program and the health and well-being of our students. We've seen tremendous progress and benefits less than two months into the new school year. It's amazing to see the positive impacts in shifting from a 'heat and serve' to a 'cut and cook' menu.”

“The results to date far exceed expectations,” said Shelly Fuller, Area Manager for the U.S. Department of Agriculture – Rural Development. “It's a tribute to everyone, from school personnel to students and farmers who are working in lockstep to make the program a winner.”

For DeWindt, the sky's the limit.

“The program can and should expand to include more school districts and counties,” she said. “And through expansion, we'll include more growers, food processors and distributors to achieve even greater economies of scale to support school budgets and benefit the local economy. Eventually, we want to develop curricula to teach students and community members how to prepare, process and preserve locally grown foods for their tables.”

“This program and the partnership between the two counties are great examples of how we can work together to support businesses and jobs here and throughout Michigan,” said Cyndy Fuller, Executive Director of the Alliance for Economic Success. “We look forward to developing the resources needed to expand Farm to School to other schools and counties and to working with farmers and food distributors to penetrate supply chains that can provide our food services and retailers with locally grown foods and food products. Agriculture has been and continues to be a leading economic force. We need to support prosperity for our growers and help develop meaningful opportunities for today's youth to pursue agricultural based careers.” The Farm to School program is part of a Michigan's growing food and agriculture business that has an estimated yearly economic impact of $71.3 billion accounting for over 1 million jobs in the State.

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Attachment: Highlights - Farm to School Program Benefits

Highlights - Farm to School Program Benefits

Students - Healthier food options for breakfast and lunch, including increased consumption of fruits and vegetables. Less obesity and improved physical well-being. Knowledge and awareness of agriculture, healthy eating, local goods and gardening. Willingness to try new foods and healthier options with carry-over to the home environment.

Teachers - Positive experiences in integrating farm to school related information in curriculum, positive changes in teacher diets.

Food Service - More fruits and vegetables and other local food products, new seasonal recipes, better use of food purchased. Staff learn new ways to prepare foods, encourages staff innovation and development. Increase in student meal participation rates, bringing added revenues to the school. Increased purchases from local food sources.

Farmers - Diversification of market, positive relationships with schools, parents and community; opportunities to expand penetration in institutional food service market.

Parents - Gain ability and interest in incorporating healthier foods in family diets and guiding children to make healthier choices, placing more emphasis upon local food purchases.

Community - Awareness about local foods, interest in purchasing local foods, interest and awareness about food served in school cafeterias. Awareness and appreciation of local farmers and food processors.