Farm Fresh Sharing is a feature where we spotlight Contracting Entities (CEs) from Texas and across the country who take part in farm to school activities and answer questions from you. The goal of this section is to make connections between CEs and producers, answer questions about Farm Fresh programming, and share success stories. If you are interested in sharing your experiences and inspiring other CEs, please fill out this survey.
It’s February and that means we will begin monthly CE profiles! The Farm Fresh Challenge provided an exciting number of stories and activities that prompted TDA to reach out to CEs about being profiled. The responses were enthusiastic and plentiful enough to provide monthly profiles for the rest of the year and into next year. With that said, let’s kick off the monthly spotlights with Rio Grande City Grulla ISD (RGCGISD).
A TDA representative visited RGCGISD during the Farm Fresh Challenge to observe the Southwest Dairy Mobile Dairy classroom at Alto Bonito Elementary School. The passion for serving students fresh, local foods was unmistakable and palpable. Let’s start sharing their Farm Fresh Spotlight.
Q: How often do you serve local foods in your cafeterias?
A: We serve local foods regularly in our cafeterias. Specifically, we provide local milk sourced from Texas on a daily basis, as it is both produced and processed within the state.
Q: What TDA resources have you used to help you with Farm Fresh programming?
A: In addition to the Farm Fresh Network map, we’ve utilized various TDA resources for our Farm Fresh Programming. These include Texas produce flash cards, “Unscramble the Texas Grown Produce,” OLE! Texas plant cards, posting the Harvest of the Month on social media, employing the social media toolkit, using PR templates, and featuring “We Serve Local” stickers.
Q: What inspired you to start Farm Fresh programming?
A: We initiated Farm Fresh programming with a strong commitment to supporting local farms. Our inspiration stems from recognizing the numerous benefits associated with sourcing locally. By minimizing handling and processing, we contribute to environmental sustainability, reduce shipping charges, and prioritize freshness. This initiative serves not only as a practical choice but also as an educational tool for students, imparting the significance of supporting local businesses and demonstrating that, despite our large production scale, we deeply value the importance of community and fresh, quality products.
Q: What motivates you to continue and expand your current Farm Fresh efforts?
A: Our ongoing motivation to continue and expand our Farm Fresh efforts is fueled by a dual commitment to environmental sustainability and cost-effectiveness. By prioritizing locally sourced produce, we actively contribute to reducing environmental harm associated with long-distance transportation and excessive processing. Simultaneously, expanding these efforts allows us to optimize costs associated with imports. This two-fold approach aligns with our broader goal of fostering a more sustainable and economically efficient food sourcing strategy.
Q: Have you or are you able to support other districts with implementation of Farm Fresh programming? (Support includes mentoring, sharing information, answering questions, etc.)
A: Yes, we are committed to supporting other districts with the implementation of Farm Fresh programming. We believe in collaboration, sharing ideas, and networking to collectively strengthen the adoption of locally sourced initiatives. If other districts express interest or seek guidance, we are more than willing to share our experiences, best practices, and insights. By fostering a collaborative environment, we aim to contribute to the broader success of Farm Fresh programming and promote the benefits of supporting local producers in school nutrition.
Q: Is there any other information you think would be helpful for other CEs to know?
A: It’s essential for other CEs to prioritize marketing to students, creating awareness about the benefits of locally sourced items. Establishing partnerships with organizations like the Southwest Dairy Classroom or the Texas AgriLife Extension Office can enhance educational initiatives. Additionally, building networks with vendors supportive of nutrition education ensures a holistic approach to promoting healthy eating habits among students.
Q: What is your students’ favorite local product that is part of a menu item?
A: Among their favorites are the tamales processed in San Antonio, which carry a distinctive regional flavor. Additionally, our students thoroughly enjoy flautas and enchiladas, where the tortillas are sourced from Exquisita Tortillas in Edinburg, our sister city. These culturally accepted foods not only contribute to a diverse and flavorful menu but also celebrate the culinary heritage of our region, creating a connection to local traditions that resonates well with our students.
Q: Do you have a garden?
A: Currently, we don’t have a garden, but we are interested in establishing one for the campuses. The key obstacle we face is the need for resources to initiate and sustain these gardens. We recognize the value of having on-site gardens, not only for fostering a connection to locally sourced produce but also as educational tools for students. We are actively seeking support and resources to kickstart this initiative and create sustainable, educational green spaces across our campuses.
Q: What kind of educational activities have you been able to implement as part of or related to the Farm Fresh Initiative?
A: As part of our Farm Fresh Initiative, we have successfully incorporated educational activities to enhance students’ understanding of agriculture. One notable initiative involves our collaboration with the Southwest Dairy Mobile Classroom. This program provides an immersive, hands-on experience for children, allowing them to get up close with various aspects of agriculture. The events are thoughtfully designed to offer a comprehensive insight into local agriculture, covering topics such as dairy farms, cattle industry practices, cotton growing, and even cheese-making. By engaging in these interactive activities, students not only learn about the diverse facets of agriculture but also develop a deeper appreciation for the importance of locally sourced products and sustainable farming practices.
Q: How do you promote the local products you use?
A: We actively promote the local products we use through multiple channels. Social media serves as a dynamic platform where we showcase the origin and benefits of our locally sourced items, engaging our audience with visuals and information. Additionally, we distribute handouts and bookmarks that highlight the significance of supporting local producers. These tangible resources provide a quick reference for our community, reinforcing the message of the value derived from choosing local products. Through this multi-pronged approach, we aim to create awareness and appreciation for the quality and impact of the locally sourced items in our offerings.
Q: What advice would you give a CE trying to decide if/how to participate in Farm Fresh Programming?
A: For a CE considering participation in Farm Fresh Programming, my advice would be to actively engage with vendors during events like the Region One South Texas Co-op or TASN (Texas Association for School Nutrition) Expo and prioritize asking a key question: inquire about the origin of their products and whether they are sourced from Texas.
By specifically asking vendors if their products are from Texas, you are emphasizing the importance of local sourcing. This not only aligns with the Farm Fresh Initiative but also ensures that the products meet your criteria for supporting local businesses and minimizing environmental impact.
Additionally, consider discussing other relevant factors such as supply chain transparency, product quality, and any additional support or educational resources the vendor may provide. This approach allows you to make well-informed decisions that align with your institution’s values and goals for promoting locally sourced items.