The Impact of Aitkin County’s Farm2School and Institution Programs on the Local Economy

Wanda Blakesley, head cook at Rippleside Elementary School, teams with Hannah Colby, Aitkin County’s health educator, to plan the monthly menus. Each February, Rippleside’s Farm2-School committee begins the procurement process where plans for the following school year’s menus are created.

The mission of the Rippleside Elementary food service program is to provide good nutrition for all children. The vision is that healthy, appealing meals are available to all children. The core goals are: development of the whole child, professional development and growth, lifelong learning, healthy lifestyles, camaraderie, community and fun! The strategic intention is “We nourish education.”

In its third year at Rippleside, the Farm2School program has added more than $15,292 to the local economy. Its popularity generated interest from the Hill City Public School and Riverwood Healthcare Center, which adopted similar programs that offer more nutritious meals to students and patients. The three institutions have benefited the local community by more than $34,031 by purchasing locally-grown farm fresh food.

Surveys help determine food selections

Fourth through sixth grade students, staff and guests complete a survey which is used to assess the meals. Questions include, “Do you like to try new foods? Do you like eating lunch on Farm2School days? What foods would you like to see on the Farm2School menu?” The survey asks interviewees to rate the meal by responding they “liked it, sort of liked it, did not like it, or did not eat school lunch that day, “and finally, “Should it be on the Farm2School menu? Yes – No.” The surveys empower students to choose various foods for the menu.

According to Blakesley, the surveys have been very positive and will help determine future Farm2School menus. Taste testing has been added to the process and helps assess students’ taste buds. If the taste test is an overall success, the foodservice staff will include it on future menus.

Although carrots and pumpkins are not new to the menus, two new recipes that were taste tested by students this year were carrot hummus, which received good responses, and pumpkin spiced yogurt, which received an excellent rating.

During the first two years of the program, the menus were repeated. However, Blakesley and Colby have ventured to new menus which offer students a nutritious meal from local produce. January’s meal was white-chicken chili; February

will feature chicken noodle soup, and March (National Nutrition Month) will host a taste testing event along with sausage-egg bake. In April, students will be served smoked ham and on the last day of school, the Cattlemen’s Association and FFA will serve an all-American picnic of hamburgers with all the fixings.

Most Farm2School programs offer only produce at their special meals; but at Rippleside, meat is also a staple at many meals. Obtaining meat locally raised which is certified USDA (Federal) or Equals To (Minnesota) facilities can be difficult because of the transportation costs incurred by farmers traveling to and from inspecting facilities. Another challenge may be obtaining locally grown potatoes because Markel and Roger Vogt, owners of Gun Lake potato farm, have retired.

The local farmers who grow vegetables and fruits and raise the animals that provide the meats understand the benefits of the program to the community – and derive a good source of income through participation.