Student's grant helps greenhouse provide local herbs to district

Nutrition department has been able to purchase $25 pounds of herbs from program.

May 9—Every two weeks, students cut various herbs from the Olivet Community Schools’ greenhouse. Parsley, basil, rosemary, Swiss chard and lettuce sprout from five hydroponic towers in the greenhouse. Since October, Karla Love, food service supervisor for Olivet Community Schools, has purchased almost 25 pounds of herbs totaling $128 so far this school year.

Ther greenhouse is the pet project of Dalton Humphrey, 17, began attending Olivet High School in the fall as a junior. Humphrey came to the school with $5,000 grant to educate students’ on healthy living.

Love offered to buy the herbs from Humphrey, a member of the Future Farmers of America, at $4 per bag of lettuce and Swiss chard and $5 per pound of basil, parsley and rosemary; the same price she pays other vendors.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources