St. Paul Public Schools
For many years, Nutrition Services staff in the vibrant and ethnically diverse community of St. Paul have been ?Making it Real? for students. Their vision includes at least ten new menu items per year featuring more health-conscious whole grains, flavorful herbs, ethnic appeal, and of course, more locally-sourced foods.
Recent farm-to-school successes include whole apples from Pepin Heights Orchard, cut on-site for increased student consumption; cleaned and halved corn on the cob from a nearby farm; butternut squash, cubed on-site and baked as a side dish; and red potatoes, pre-cut in chunks and baked on-site in olive oil and fresh rosemary.
With a student population of 38,500, SPPS staff have found that sourcing local produce from distributors who can provide pre-cut local items or larger growers / grower groups can provide a reliable, safe, and convenient way to meet St. Paul?s volume and cost challenges. These channels have proven more workable for St. Paul than working directly with small farm operations.
Staff are working to expand beyond produce to center-of-the-plate items as well. Bison products from a ranch in Western Minnesota are currently in the conceptual pipeline. Sourcing of local breads, dairy, and other meats have presented volume challenges, but SPPS staff are hopeful that their involvement in the national School Food FOCUS project will identify additional opportunities to source local, sustainably-grown and healthier foods.