Fresh, local vegetable cups prepared for the National School Lunch Program at Washington-Lee High School in Arlington, Virginia.
Schools that participate in the National School Lunch Program should incorporate local foods into their menus in ways that coordinate with the school nutrition guidelines.
Illinois Farm to School Network has a series of Mighty Mini Videos to assist schools in every aspect of farm to school programming. Check out the training videos on the Mighty Mini video tab.
There are many resources for food service directors to use when planning menu items that use local foods.
- Adding Local to the Menu
- From Illinois Farm to School Network
- Nutritious and Seasonal Recipes for School Cooks by School Cooks
- From the Vermont Department of Education
- Menu Planning for Farm to School Programs
- From the USDA FNS
- Recipes for Healthy Kids Cookbook
- From the USDA Team Nutrition
- The Lunch Box Recipes and Menus for Schools
- From the Chef Ann Foundation
- The USDA Mixing Bowl Large Quantity Recipes
- From the USDA FNS
- Eat Healthier School Recipes
- From Alliance for a Healthier Generation
- Massachusetts Farm to School Recipe Guide
- From Massachusettes Farm to School
- Cool School Food in New York City Recipe Book
- From The New York Coalition for Healthy School Food
- Homegrown Farm to School Recipes
- From Wisconsin Team Nutrition
If your school needs support, including:
- Skills training for staff,
- Reorganization of kitchens, serving lines and cafeterias,
- Adding equipment and small wares,
- Recipes and food production technical assistance,
- Incorporating scratch cooking or fresh prep,
- Preserving the harvest: processing & storing summer fruits and veggies,
- Adding or updating salad bars,
- And, much more!
Contact the Illinois Farm to School Network. We have the tools and technical assistance to assist you!