School Nutrition Programs across the Commonwealth are working diligently to ensure that students receive real, freshly grown produce while learning about locally sourced food and the importance of healthy eating. Check out recent news highlighting Massachusetts schools in October.
Milton High School kept the growing season going by giving their special education students the opportunity to grow their own garden right in their classrooms. Produce such as kale, lemon basil, and lettuce are harvested by the students that arrive eagerly each day to see the growth of what they have planted. According to Milton’s Food Services Director, Jackie Morgan, the students are not only learning about ownership and responsibility, but also on a path to healthier eating.
Fall River elementary educator Timothy Powers was presented with a Teacher Champion Award by Project Bread and Blue Cross Blue Shield of Massachusetts for his work in combating student hunger and efforts in helping offer student snack breaks. Timothy also worked to increase student participation in the school breakfast program and launched a new smoothie program to not only provide another breakfast option, but to teach students why breakfast and healthy food is important.
Sandwich students at Forestdale School learned about locally sourced foods that are offered daily in their cafeteria. The second graders were taught how to make their own mini cranberry bogs, sample cranberry juice and Craisins, and tried fish-and-chips using locally caught fish. Students were also able to try October’s “Harvest of the Month”, which featured local pears.
