Scroll to:
Scroll to:

Troy Public Schools

District Details

Troy, Montana

District Enrollment: 400

District F/R: 70%

District ADP: 65%

Production Model: Scratch Cook

School Year Implemented: 2014-2015

# of Grants Awarded: 1

District Details

Troy, Montana

District Enrollment: 400

District F/R: 70%

District ADP: 65%

Production Model: Scratch Cook

School Year Implemented: 2014-2015

# of Grants Awarded: 1

Participating Schools

Troy Junior and Senior High School
Age Group: 6 - 8,9 - 12
School Size: Small (Under 300)
School Environment: Rural
School F/R: 70%
School ADP: 55%

Project Description

Fruit and Vegetable Tastings Show Clear Winners

Troy Junior and Senior High used a fruit and vegetable tasting in the cafeteria to encourage students to try something new, but also to poll students on their favorite choices. Once a quarter, students “voted” for their favorite new fruit or vegetable at the school salad bar by sampling a variety of new offerings.

Food services staff prepared more of the favorite item and served it up as a fresh, healthy snack after school to all interested students. This snack proved to be very popular with students heading to extracurricular activities, and helped to keep them moving after the bell rang.

Kris Newton, food services director and district coordinator for Project Produce, emphasized the importance of engaging district leadership in projects like these.

Food services staff prepared more of the favorite item and served it up as a fresh, healthy snack after school to all interested students. This snack proved to be very popular with students heading to extracurricular activities, and helped to keep them moving after the bell rang.

Kris Newton, food services director and district coordinator for Project Produce, emphasized the importance of engaging district leadership in projects like these.

Successes

  • Students were much more eager to try fresh fruits and vegetables than food service staff had originally anticipated.

Challenges

  • It was a challenge to keep food waste to a minimum in the cafeteria.

To download this page as a PDF, please follow your normal directions to print, but select “Print to PDF” as your printer.

Help The Lunch Box!

Please help us keep our tools & resources free for all users by registering here!

Thank you for signing up!

There was an error, please try again.