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School Nutrition
Decatur Farm to School

DF2S_farm_to_school_logo.jpgDecatur Farm to School is a branch of the Wylde Center, a 501(c)3. This collaboration allows Farm to School's programming, fundraising, and communication to be supported by systems already in place at the Wylde Center. Wylde Center and DF2S are natural partners in educating our students, teachers, and the larger community about gardening, food sources, nutrition and environmental stewardship. Decatur Farm to School involves parents, teachers, school administrators, community members and organizations with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing health and nutrition education opportunities that will last a lifetime, and supporting local farmers. To learn more about Decatur Farm to School efforts, please visit Decatur Farm to School.

School Nutrition & Decatur Farm to School

As part of Decatur Farm to School efforts beginning during the 2010-11 school year, CSD's School Nutrition Department accomplished the following:
salad-bar.jpgReceived funding from the Great American Salad Bar Project for three new portable salad bars (valued at $3000 each) for Decatur High School, Renfroe Middle School, and the 4th/5th Academy at 5th Avenue.  
Eliminated the “a la carte” line at the high school where fries and other less healthy items were previously sold.
Spotlighted one locally grown fresh fruit or vegetable each month on the menu at all schools. “Produce of the month” has included fresh, local watermelon, tomatoes, apples, collard greens, sweet potatoes, okra, cabbage, cucumbers, broccoli, carrots, and butternut squash. School nutrition department follows Georgia Organic's harvest calendar as much as possible when picking the Produce of the Month.
try-it-watermelon-RMS-(2).jpgPrepared and served kale for the first district-wide taste test at every CSD school. Students planted and harvested the kale at their school gardens. All students were offered samples during lunch time, and they answered a few questions about kale, both before and after tasting it. Preliminary results show that most students tried the kale, and of those who tried it, the majority liked it. Watch the video here: Since the 2010/2011, Wylde Center and CSD performed district-wide taste test two times per school year planting, harvesting, and preparing following vegetables: kale, sweet potatoes, radishes, sugar snap peas, arugula, and napa cabbage.
Participated in four hands-on cooking workshops for all school nutrition staff sponsored and led by Knife-skills-with-Seth-Freedman.jpgCooks Warehouse, a local gourmet cooking store and school. Recipes focused on working with fresh produce and have been incorporated in the school lunch menu.
Presented a case study of Farm to School at Georgia Organics' annual conference in Savannah in March of 2011. School Nutrition Director Allison Goodman and the other Decatur Farm to School panelists spoke to a room packed with teachers, school administrators, parents, community advocates and others interested in bringing “farm to school” to their communities across the state.

Brought in a food service consultant from CO, Mr. Rich Hughes to evaluate Nutrition Department and write his recommendations.
Limited the use of chocolate milk (none used at breakfast).
Eliminated shrimp poppers, fish sticks, french fries, sweet potato tots from the menu.
Replaced high fructose corn syrup jelly with honey in our peanut butter honey sandwiches.
Replaced refined grits with whole grain, locally sourced grits.
Eliminated sugary desserts and mainly serve fruit or made from scratch fruit cobblers and crisps on occasion.
Joined buying group to increase purchasing power and access to better ingredients.
Offer vs. Serve implemented to reduce food waste.
Received a grant from the Southeast Dairy Association for industrial size blenders for Decatur High School and Renfroe Middle School and started offering smoothies for breakfast.
Won Golden Radish Award at a gold level for two consecutive years in a row, 2013/2014 and 2014/2015 awarded by Georgia Organics.
Ordered 250 dozen (3,000) forks and spoons and 5000 reusable trays to save money and reduce waste.
Created a promotional video on the progress in the CSD cafeteria (watch the video here).

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