Here are testimony highlights:
“SWS is among a small group of schools that participate in FreshFarm Market’s FoodPrints program. Under this program, each class spends one day a month engaged in hands on food and nutrition lessons. Yesterday in the FoodPrints classroom, the third grade made broccoli slaw, baked beans, sweet potato gratin, apple-beet-carrot salad, and corn bread. There were almost no leftovers. I overhead my own daughter arguing with a classmate over which dish would be the most delicious. And the class let out a collective roar of excitement when they heard they would be making apple-beet-carrot salad (ABC salad). Once a week, SWS serves these same freshly-prepared FoodPrints recipes in the cafeteria. These are the only days I let my kids eat school lunch. I trust that the food is healthy and nutritious.”
- Genevieve Sapir, parent at School Within School
“Ludlow Taylor was one of the few pilot schools last year which offered FoodPrints recipes once a week for lunch in the cafeteria. This was such an important connection because not only do students help in growing the same produce used in the cafeteria in our garden, they also prep the same recipes during their monthly Food Prints classes. On the days that kale salad, three bean chili, or rainbow slaw are served, my boys share their excitement about the foods that they had made, and how tasty they are. They even asked if we could make the kale smoothies and veggie chili at home, and it has become another way for us to connect and create things together. We have even built on this by getting cookbooks and making different healthy foods at home, building on the foundation they have learned at FoodPrints.
Food Prints has helped to create the collaborative, creative environment that fosters growth, curiosity, and learning and it is part of the reason that we continue to be such happy members of the Ludlow Taylor family.”
- Rikki Schmiddle, parent at Ludlow Taylor Elementary
“One of the great things about FoodPrints [recipes] in the cafeteria is that my two daughters connect with the food because they've made the recipes before. So at six years old they can connect with the food being served them -- they recognize it, understand its component ingredients and have a basic understanding of how it is made because they've made and eaten it themselves in FoodPrints classes. FoodPrints introduces positive food and diet choices and offering them in the cafeteria provides weekly reinforcement of this life-changing education. Ultimately, this expands children's palate beyond 'pizza, pasta and hot dogs', and makes it more likely for them to try new foods in the future.”
- Jonathan Beeton, Parent, School Within School
“I am here to tell you about this innovative partnership because it is an exciting example of how the Office of Food and Nutrition Services is incorporating scratch-cooked, seasonal recipes that are familiar to students -- as well as offering a new level of training for food services staff.
Children DO like to eat fresh, simple, nutritious food that meets the new national standards for school meals, but they must be familiar with the new recipes before they choose and prefer them. That’s the power of this partnership: FoodPrints provides hands-on, academically enriching experiences that lead to familiarity and comfort with these foods, and the school lunch partnership provides more opportunities to eat these nutritious recipes. “
- Jennifer Mampara, Director of Education, FRESHFARM