FREWSBURG – On a lovely Tuesday morning, the kitchen staff at Frewsburg Central School was busy preparing meals for the students. They made sure everything was ready when lunch rolled around.
At about 10:45 a.m., excitement filled the cafeteria. Students were eager to try some new dishes. This wasn’t just any normal lunch; the menu featured Mongolian Meatballs over garlic rice, roasted maple Brussels sprouts, and fresh fruit.
Becky O’Connor, a specialist from Cornell Cooperative Extension, shared that while the meatballs used beef from New York State, most of the ingredients came from local farms. She emphasized that the maple syrup on those Brussels sprouts was also locally sourced.
“We want to increase scratch cooking in schools and promote local ingredients,” O’Connor explained. She highlighted the support from the state for these efforts, aiming to enhance how meals are prepared.
Frewsburg was proud to be the first in the area to join the Regional Roots program. Superintendent Lynda Quick explained, “This partnership with the New York State Department of Education allows our kitchen staff to create scratch-cooked, locally-sourced meals. It’s been a fantastic culinary experience for everyone involved.”
Senior Lily Harvey, one of the students who enjoyed lunch, appreciated the portions. “It was filling, and I loved how different it felt,” she said. “Everyone felt the same way. It was a good amount.”
Her friend, Aubrey Ecklund, agreed. “The food was amazing!” she exclaimed. Aubrey typically isn’t a fan of Brussels sprouts, but she loved the way they were prepared this time. “They didn’t taste weird like usual,” she said. She also enjoyed mixing the meatball sauce with her rice and found it delicious.
According to recent data, schools across the nation are recognizing the importance of farm-to-table initiatives. A 2022 survey by the USDA found that 83% of respondents support sourcing local foods for school meals. Programs like Regional Roots aim to meet this demand while providing students with healthier, fresher options.
In addition to Frewsburg, districts like Clymer, Sherman, and Allegany-Limestone are joining in on this movement. The trend toward healthier school lunches reflects a growing awareness of nutrition and local farming in our society.
With feedback from the students and support for local sourcing, initiatives like these are paving the way for a healthier future in school dining.
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