| Maryland, Washington Put Local Food on School Menus |
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| Written by Kiki Hubbard | |||||||||||||||||||||||||||||||||||||||||
| Thursday, 01 May 2008 | |||||||||||||||||||||||||||||||||||||||||
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In Washington can look to a working model in To date, there are nearly 2,000 farm-to-school programs spanning 38 states. But, as mentioned before, there are barriers to linking local farmers with school cafeterias. For one, cafeteria staff can't easily deal with whole foods, and rely on partially prepared ingredients (such as peeled and chopped carrots) for creating meals. It's also difficult to work within the constraints of growing seasons, a consistency (especially in quantity) that only wholesalers typically offer. Still, as fuel costs continue to climb – and the effects of our warming climate become more visible – serving local food in any institution is a smart way to cut transportation costs and decrease our carbon footprint. And, of course, we can't forget about the farmers. Supporting local agriculture helps farmers survive in an increasingly tumultuous market, and by keeping farmers profitable we keep them on the land: preserving open space and valuable agricultural soil. At the end of the school day, kids should know that food doesn't come from a store shelf, but from a farm, important lessons that get to the root of environmental stewardship, nutrition, and community – all of which can be wrapped up in the experience of harvesting a single carrot. There are plenty of resources on how to begin a farm-to-cafeteria program in your community. For starters, see: Sources: AP and The News Tribune
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It's true what our moms said...we are what we eat. In fact, it's truer than they thought. What I eat doesn't just affect me anymore, it affects all of us.
Unfortunately, the story of food can sometimes be complicated. But envirovores help each other out...which is why this blog will be bringing you news, tips, and information about food and the environment every step of the way.
