Brewing tanks from a craft brewery. Massachusetts used a USDA Federal-State Marketing Improvement Program grant to help local farmers tap into the $14.3 billion craft brewing industry. Photo courtesy Greg Peverill-Conti.
Over the years, the way we look at food in America has changed and evolved. As people explore new tastes, adjust their diets and become more familiar with new ingredients, it is up to farmers and ranchers to stay innovative and responsive to new demands. Through my role at USDA I often visit with farmers and ranchers about what it takes to grow their businesses, to remain competitive in a global market, and how USDA is an important partner to help meet these challenges.
The Federal-State Marketing Improvement Program (FSMIP), administered by USDA’s Agricultural Marketing Service (AMS), is designed to support research projects that improve the marketing, transportation and distribution of U.S. agricultural products. FSMIP is a collaboration between Federal and State governments that puts matching funds from each towards projects that bring new opportunities for farmers and ranchers.
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On March 7, 2014, students at J.C. Nalle Elementary School sampled three different kinds of spinach. After the taste test, they cast their vote to decide which type they like best. The winner? Spinach salad! (Photo courtesy of D.C. Central Kitchen)
It’s not every day that I get the opportunity to hang out with a group of cool elementary school students. Which is why I was so excited for the chance to spend a few hours at J.C. Nalle Elementary School in Southeast Washington, D.C. You see, it was “Fresh Feature Friday” and D.C. Central Kitchen was coordinating a taste test to see which type of spinach the students like best. “Fresh Feature Friday” is their way of getting kids to try healthy new foods while improving student nutrition and decreasing school food waste.
D.C. Central kitchen manages the school meals program at J.C. Nalle and has been involved with serving healthy school meals for years. In fact, in 2013, the USDA Farm to School Program awarded funds to D.C. Central Kitchen to develop a year round farm to school program. The funds helped purchase school kitchen equipment to process and serve local foods, train staff to prepare school meals using local foods, and develop key partnerships with D.C. Public Schools, the D.C. Farm to School Network, and several regional farms in Maryland, Pennsylvania, and Virginia. Read more »
Food service professionals from Arlington Public Schools discuss the day’s lunch service of Baja Fish Taco Wraps, Turkey Hot Dogs, Cherry Tomatoes w/dip, Baked Beans and Fresh Fruit for Washington-Lee High School in Arlington, Virginia. The National School Lunch Program operates in public, nonprofit private schools and residential child care institutions, providing nutritionally balanced, low-cost or free lunches to children each school day. USDA Photo by Bob Nichols.
As a former school nutrition director, I am amazed when I visit schools around the country and repeatedly witness students clamoring for items like baked kale chips—who would have ever thought that was possible? Truly, schools have done an absolutely tremendous job of implementing the new meal standards resulting from the Healthy, Hunger Free Kids Act of 2010. I am so proud of all that our nation’s school nutrition professionals have done to provide healthier, tasty meals to the millions of children who eat breakfast, lunch and snacks at school each day.
While schools have made—and continue to make—great strides across the whole realm of school nutrition, they are still facing challenges in meeting their goals. In particular, many schools across the country do not have appropriate or adequate kitchen equipment. The need for updated equipment is well-documented, most recently by a new Kids’ Safe and Healthful Foods Project report entitled, “Serving Healthy Meals: U.S. Schools Need Updated Kitchen Equipment,” and ranges from cutting boards to refrigerator space. While some schools still need a significant investment in updated and upgraded equipment, many of the needs are simple and could cost as little as $32 to remedy! Read more »
This fish tank is located in Honolulu, HI at the President William McKinley High School, and illustrates the cleanliness of water in an aquaponics/aquaculture system. For aquaponics, when the system is properly balanced, the water can be maintained at maximum clarity. Photo courtesy of the Hawaii Department of Agriculture.
If you’re wondering what aquaponics is, you’re not alone. Tracing its roots back to the Aztecs and rice cultivation in South China, aquaponics is a combination of aquaculture and hydroponics – growing fish and plants together in a symbiotic system. Basically, the plants keep the water clean for the fish to grow, and the fish fertilize the plants. Both help the other to survive and thrive.
A wide variety of foods—lettuce, beans, broccoli, cucumbers, peas, herbs, strawberries, melons, and tomatoes, for example—all flourish through aquaponics farming. Read more »
USDA Census shows healthy habits are taking root across the country.
When students have experiences such as tending a school garden or visiting a farm they’ll be more likely to make healthy choices in the cafeteria. And when schools invest their food dollars in their local communities, all of agriculture benefits, including local farmers, ranchers, fishermen, food processors and manufacturers.
Good news: these healthy habits are taking root all across the country.
USDA released today results from a nationwide Census of farm to school activities. We found that 43 percent of all public school districts have an existing farm to school program in place. Another 13 percent of school districts surveyed are committed to launching a farm to school program in the near future. With purchasing local food as a primary farm to school activity, in school year 2011-2012, schools purchased and served over $350 million in local food. Read more »
Dime Rosser, 7, a student at Clinton Elementary School, takes a look at kale. Photo courtesy of Spencer Ainsley, Poughkeepsie Journal.
I don’t know how many times I’ve told my children, “Go on, give it a try,” or, “Try it, you might like it.” Tired as those two phrases might be, they’re true. How do you know if you like something if you’ve never tried it? And when it comes to leafy green vegetables and third graders, the truth is, many have never tried things like kale, chard or collard greens.
That’s changing as more and more schools hand out a different kind of test. “Taste tests” give children an opportunity to try new, healthy foods and, equally important, they give schools good information about how to introduce healthy, new foods on the school menu. Say for example a school would like to serve butternut squash. Are the kids more likely to eat it when it is pureed or baked? Read more »