Medford Public Schools

Project Description

In Medford, MA, the Project Produce Grant funded “Farm Fresh Fridays.” In these weekly Friday taste tests, local produce samples were offered during the lunch hour. School Dietician, Retta Smith, organized the operation and worked with cafeteria staff to prepare seasonal items sourced from local farms. Smith would then circulate the cafeteria during the lunch hour with the samples. Students received samples whether they purchased a school meal or brought lunch from home. Featured items were prepared in a variety of ways, either raw or cooked. For example, Smith served sliced raw apples, roasted cinnamon glazed butternut squash, roasted purple potatoes, and sliced Asian pears. Students were generally more receptive to fruits and other sweet items such as raw snap peas. Food Services Director Julie Bradley also noted that students were much more apt to try an item that had already been chopped up into bite size pieces.

Smith would compile nutrition facts, information about the farm that grew the items, and other fun facts. This information was relayed to the students on their printed lunch menus, on artistic banners hung throughout the cafeteria, and by Smith telling the students the information as they received their sample. As similar programming has continued at the school, they have teamed up with the high school web design class. Students create media to promote the Harvest of the Month program and relay nutrition information. Photos are shared on the Instagram account @adventuresinschoolfood, and additional nutrition information is posted on the Harvest of the Month Facebook page, which is shared with parents and the district community. Many parents and faculty members reached out after the taste tests to ask about recipes they could try at home. In this way, the impact of the taste tests went beyond lunch hour with the students.

Successes

• Getting students and school faculty excited about trying fresh, nutritious ingredients.
• Combining forces of two programs amplified the successes of both.

Challenges

• Creating a voting system for determining whether students liked or disliked the taste test items.
• Sourcing food locally during the cold New England fall and winter.