Massachusetts Resources & Publications
Curricular Resources
French Fries, and the Food Systemby Sarah Coblyn The Food Project
This agricultural curriculum features powerful, original lessons written and developed by The Food Project's growers and educators. Organized by season, the material teaches youth how to develop a deep understanding of and appreciation for the land and local food systems. Lessons can be done both indoors and outdoors and can be easily adapted by instructors working in school-based plots, urban food lots, and environmental education programs.
Other Resources
Massachusetts Schools That Purchased Locally Grown Foods During '08-'09 School Yearby Massachusetts Farm to School Project June 2010
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Massachussetts Farm to School Cookbook
by Amy Cotler Massachussetts Department of Agricultural Resources
The cookbook features 45 easy-to-follow recipes using Massachusetts crop, including value added produce such as peeled butternut squash and sliced carrots.
- Easy to prep recipes using dormant seasonal crop, such as potatoes, sweet potatoes and butternut squash
- Recipes have been school tested by Food Service Directors, cooks, and students in the schools themselves and designed for 50 to 100 servings.
- Nutritional analysis for each recipe
- Contacts for accessing farm produce
- Kid’s favorites include: Brown Rice Pilaf with Carrots, Chinese Green Beans, Tropical Cole Slaw and Garlic Mashed New Potatoes
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Buying & Selling Local Foods
Massachusetts Farms: 2010 Directory for School Food Servicesby Massachusetts Farm to School Project June 2010
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Case Studies & Feasibility Analysis
Massachusetts: Sowing the Seeds in Farms and Schoolsby National Farm to School Program January 2007
A case study of the Massachusetts Farm to School Program in "Going Local: Paths to Success for Farm to School Programs" (pg 12)
Farm to School Report: Feasibility Study for Boston Public Schools
by The Food Project December 2007
In 2006 The Food Project (TFP) began conversations with the Director of Food
and Nutrition Services (FNS) for the Boston Public Schools (BPS), Helen Mont-Ferguson, to discuss the possibility of incorporating fresh, locally grown fruits and vegetables into meals served in the BPS. These conversations illuminated a number of barriers that currently discourage procurement of locally grown fruits, vegetables and other healthy food products by FNS. However, what also emerged in these discussions was a strong interest and enthusiasm by food service staff and leadership for such a change to food service operations in the BPS.