How Student-Led Initiatives are Transforming School Lunchrooms with Fresh Local Food

CHATHAM — The Upper Peninsula’s Locally Integrated Food Teams program had a great year, showcasing how local students can boost food options in their schools. Three high schools—Negaunee, Munising, and Ishpeming—crafted grant proposals to secure $2,500 for projects aimed at increasing local food use in their lunchrooms.

At Munising High School, under Hilary Ludecke’s guidance, students spruced up their school garden. They replaced the plastic on a hoop house, installed an irrigation system, and built raised beds to improve soil health. With support from Yooper Country Farm, they also started testing new recipes featuring local ingredients like potatoes, peppers, and tomatoes, which they hoped to grow themselves. This hands-on experience is invaluable for students, teaching them about sustainable farming and cooking from scratch.

Negaunee High School’s Environmental Science class, led by Todd Backlund, focused on rebuilding their garden beds. They enhanced the space with fresh soil and created a haven for pollinators by adding flowers and insect hotels. This year, they also purchased a salad spinner to make it easier for cafeteria staff to serve greens from their hydroponic garden—a continuation of a previous project. The students are not just growing food; they are reshaping nutrition education within their school.

Meanwhile, at Ishpeming High School, Melissa Meldrum’s English class embarked on a unique project. Partnering with Partridge Creek Farm, students developed and taste-tested healthy recipes. They used local produce, including carrots from Michigan State University’s research center. The initiative went beyond recipes, as students learned to compost effectively, maximizing food waste’s potential. Internships at the farm also provide hands-on learning, with students eager to share their newfound knowledge about gardening with others.

The culmination of their efforts was celebrated at Belsolda Farm, where students presented their projects. They even explored future agricultural opportunities with Michigan State University. This collaboration, involving partners like the U.P Food Exchange and Northwoods Test Kitchen, enriches the students’ learning experience. Many students expressed how these programs inspired them. For instance, Brynn Way-Lanala shared her excitement about understanding the full life cycle of plants.

Supporting these student-led initiatives is crucial for fostering a new generation that values sustainable food practices. According to a recent survey by the National Farm to School Network, 66% of schools with farm-to-school programs reported increased participation in lunch programs, meaning local projects like these have tangible benefits. Equipping students with these skills contributes not only to their health but also to their community’s well-being.

Their work is a reminder of the power of local partnerships and the impact of teaching young people about food sourcing and sustainability. The knowledge gained today may inspire future leaders who prioritize healthy living and environmental consciousness.

To learn more about similar initiatives, visit the Mining Journal for detailed updates and stories on local programs.

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