Since 2014, southwest Missouri has received more than $243,000 in U.S. Department of Agriculture money to fund health, food-related initiatives and, now, another $99,994 is on the way.
The Taney County Health Department is one of 65 projects chosen this year as part of the USDA’s annual farm-to-school grants designed to increase the amount of local foods served in schools.
According to the USDA, the Southwest Missouri Regional Farm to School Program will develop a regional supply chain to bring regional foods into local food systems. Activities within the schools include curriculum development, gardening activities, taste testing and field trips to introduce students to local foods.
“Increasing the amount of local foods in America’s schools is a win-win for everyone,” said Cindy Long, USDA deputy administrator for child nutrition programs, in a news release. “Farm-to-school projects foster healthy eating habits among America’s school-age children, and local economies are nourished, as well, when schools buy the food they provide from local producers.”
According to the 2015 USDA Farm to School Census, schools with strong farm-to-school programs report higher school meal participation, reduced food waste and increased willingness of the students to try new foods, such as fruits and vegetables. In addition, from 2013-14 alone, schools purchased more than $789 million in local food from farmers, ranchers, fishermen, and food processors and manufacturers. Nearly half – 47 percent – of these districts plan to purchase even more local foods in future school years.
Program grants range from $14,500 to $100,000, awarding a total of $5 million to schools, state agencies, tribal groups and nonprofit organizations for farm-to-school planning, implementation or training. Projects selected are located in urban, suburban and rural areas in 42 states and Puerto Rico, and are estimated to serve more than 5,500 schools and 2 million students.
This isn’t the first such grant in southwest Missouri. Springfield Public Schools received grants in 2014 and 2016 totaling $143,160.
Since 2009, the state’s largest school district has worked with community partners to find ways to connect children with healthy food. Efforts have been made to introduce fresh, local food and educational experiences into the average school day, according the University of Missouri Extension. In January 2016, the Farm to School Leadership Team began assisting with implementation of the district’s efforts.
Research shows programs increase student’s consumption of fruits and vegetables, their understanding of the seasonality of produce, sustainable agriculture and growing cycles, said extension nutrition and health education specialist Pam Duitsman.
“Students show an improved attitude toward eating healthy, and actually select healthier foods on their own,” she said, in a separate news release. “When local fresh food is incorporated into the school cafeteria, participation in school meal programs increases by an average of 9.3 percent.”
Positive benefits of the initiatives extend to teachers as well, according to the extension office. They become more conscious of healthy dietary behaviors and food service staff members become more interested in developing seasonal recipes and new uses for local foods. Parents of school children also report healthy changes in shopping, cooking and healthy eating discussion.
“The best news is parents also report their children are making improved food choices long-term,” Duitsman said. “Farmers report programs provide opportunities for improved business and improve cooperation between schools, farms and the community food system.”
At SPS, outcomes so far include:
• implementation and sustainability of school gardens;
• focused train-the-trainer sessions for SPS teachers;
• outdoor classroom/gardening curriculum integrated into teacher instruction;
• cooperative agreements developed with Springfield Community Gardens;
• nine tower gardens in classrooms;
• the first SPS Junior Chef Competition;
• fresh, local fruits and vegetables introduced into the school cafeteria at four summer school sites during a pilot implementation phase;
• local food purchased for all 54 SPS schools the following fall semester;
• SPS Nutrition Services working with Springfield Grocer and future food hubs to implement a system for purchasing large quantities of local food; and
• teams of students taking on the challenge of implementing and sustaining the gardens at their respective school sites.
Seven years ago, first lady Michelle Obama set out to help reduce childhood obesity in America. The Healthy Hunger-Free Kids Act of 2010 tasked USDA with supporting farm-to-school efforts through grants, training, technical assistance and research. It offers grants for implementation, planning, support services and training.
The White House task force on childhood obesity aimed to reduce childhood obesity numbers to 5 percent from 20 percent by 2030.
