Farm Event Brings Together District, Community

At the Novato Unified School District in California, the child nutrition department is reaching out to the community to help extend the department’s healthy message outside of the cafeteria. Miguel Villarreal, director of food and nutritional services, has worked hard to revamp the district’s menus with healthy food items, and he wanted a way to connect the community to what was taking place in his cafeterias. He did this by organizing gleaning events at local farms.


FoodService Director - Novato USD - gleaning“I read in a book about connecting the three C’s, that are cafeteria, classroom and community,” Villarreal says. “In order for our students and families to understand why we are doing what we are doing [in the department], we all need to deliver the same messages over and over. We know that in the long term, that’s the kind of impact it’s going to take for students and families to understand why this [healthy message] is so critical. What better way for us to deliver that message than by bringing our families out to our local farms?”

For the past five years Villarreal has coordinated gleaning events for families at local farms. Every Monday during harvest season—normally late summer to November—Villarreal, district personnel, students and their families visit farms and harvest crops. The harvested crop is then given, free of charge, to the child nutrition department for use in the school meals program. The gleaning program is done in coordination with Marin Organic, a cooperative of organic farms in Marin County.

The collaboration between Marin Organic and the child nutrition department began when Villarreal started purchasing local produce from the co-op. Villarreal says about 95% of the fruit he serves in his schools is from these local farms. Villarreal says about 25% of his fruit is ultra local—within 20 miles of the district—and he hopes to increase that number to 50% in the coming years.

FoodService Director - Novato USD - gleaning“We’re really making a concerted effort to purchase as much of our food from local growers,” Villarreal says. “I know many [schools] are doing farm to school, but the part that sets us apart is the fact that we’re making an effort to bring many of our families to the farms. We’re making our families aware of the foods being grown and why we are using these particular farms, which are organic. We’re also using this as an opportunity to educate the farmers who didn’t realize that this food was being used in the cafeteria and what that means to the students’ health. The students hear this message about how the soil has to be healthy in order for them to be healthy because you are what you eat. It’s those lessons that are being tied in.”

On Fridays before glean Mondays, Villarreal sends out notices to the community to inform them of where the gleaning event will take place. Carpools to the farm are usually arranged.

Villarreal says he never knows what produce will be available for gleaning until he gets to the farm. “There have been times when we’ve gleaned up to 500 pounds of spinach and that’s been brought back and we can take as much spinach as we want to use in our program,” he says. “It’s gleaned on Monday, delivered [by Marin Organic] on Tuesday and served on our menus on Wednesday, Thursday or Friday.”

FoodService Director - Novato USD - gleaningLast year Villarreal started a new Thanksgiving gleaning event, where the community donates the gleaned produce to the city’s food banks to use in their Thanksgiving meals. “School is not in session [during this event] so this really makes it a communitywide event,” Villarreal says. “It’s really a good feed-food story for the entire community.

“Every year [gleaning] has improved,” he adds. “The measure of that is the number of families that we bring out every year increases. This truly is a collaboration of the community and education everybody about why we are doing what we are doing.”

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources