Schools to Offer Fresh Local Food During Homegrown School Lunch Week
Release Date: 9/7/2011 2:49:56 PM
Carroll County Public Schools and school systems across the state will participate in Maryland’s Farm to School Program and Maryland Homegrown School Lunch Week, September 12-16, 2011, by providing more locally grown products in school lunches.
The Food Services Department is partnering with three local farms – Baughers, Deep Run Farm, and Wikes Family Farm – to obtain a wide variety of locally grown fresh fruits and vegetables. Students will find apples, potatoes, watermelon, peaches, cucumbers, corn on the cob, tomatoes, and other locally grown produce being offered in their school cafeterias.
The Maryland Farm to School Program is sponsoring a YouTube video contest for students. In a video lasting no longer than three minutes, students are encouraged to reflect on how eating locally affects Maryland farmers, the community, and themselves. Students may consider the following questions: Have you ever met a Maryland farmer? Have you ever been to a Maryland farm? What is your favorite farm-grown food? Participants in the winning video will receive an Apple iPod Touch, a Maryland State Park pass, and a school lunchtime visit from Buddy Hance, Secretary of the Maryland Department of Agriculture. The deadline to submit the video is September 20. More details may be found at www.marylandfarmtoschool.org.
The Farm to School Program brings more Maryland-grown products to school cafeterias and helps to educate students about where their food comes from, how it is produced, and the benefits of a healthy diet. Homegrown School Lunch Week was created to promote Maryland agriculture through school meals, classroom programs, and interaction between students and local farmers.
“Homegrown School Lunch Week is an exciting way for us to educate students about the benefits of locally grown food as a part of a healthy diet,” said Eulalia Muschik, Supervisor of Food Services for Carroll County Public Schools. “It also connects students with the source of their food and the economic, environmental, and health benefits of eating fresh, nutritious, local products.”