Farm to School: 101


When we think about school meals, we often picture trays filled with fruits, vegetables, milk, and balanced meals. But have you ever wondered where those foods come from? That’s the heart of the Farm to School movement, a nationwide effort to connect students with local farmers, fresh foods, and the knowledge of how food grows.

The Farm to School approach is built on three important pillars:

  1. Serving Local Foods in Schools – School cafeterias source fruits, vegetables, milk, and other products directly from local farms. This means children enjoy fresh, seasonal foods that are often more nutritious and flavorful. It also helps students develop a taste for healthy foods at a young age, which can influence habits that last a lifetime.

  2. Nutrition and Agriculture Education – Farm to School isn’t just about what’s on the plate; it’s also about what’s in the mind. Schools weave food and agriculture into the classroom through taste tests, cooking lessons, farm field trips, and classroom discussions. Students learn to recognize local crops, explore how food fuels the body, and appreciate the work of farmers who grow it.

  3. School Gardens – There’s nothing quite like the hands-on experience of planting a seed, watching it sprout, and harvesting food you’ve grown yourself. School gardens allow students to connect science, math, and even art lessons to real life, while also teaching responsibility, patience, and care for the environment.


Farm to School has benefits that ripple across the entire community:

  • Healthier Students: Children are more likely to try — and enjoy — fruits and vegetables when they see, touch, and taste them in multiple settings. Exposure in both the classroom and cafeteria makes healthy choices more appealing.

  • Stronger Communities: By purchasing from local farmers, schools help support Louisiana’s agricultural economy. That money stays in our state, sustaining family farms and strengthening rural communities.

  • Connected Classrooms: Farm to School lessons go beyond nutrition. They bring together science (plant growth), social studies (local history), and even religion by helping students appreciate the gift of creation and the people who work the land.

  • Lifelong Impact: The experiences students have with food now can shape their health, values, and habits for years to come.


Here in the Diocese of Lafayette, through our partnership with the Farm to School Institute (F2SI) and the LSU AgCenter, we are committed to deepening this work. Together, we are helping our children make the connection from the farm to the classroom to the cafeteria — growing healthy bodies, active minds, and strong communities along the way.
Harvest of the Month – Leafy Greens


This month’s featured harvest is Leafy Greens — such as spinach, kale, collards, or mustard greens. These versatile vegetables grow in cooler weather and are a powerhouse of nutrition.

Why Leafy Greens are a Smart Choice:

  • Packed with Vitamins: They are excellent sources of vitamins A, C, and K, which support vision, immunity, and bone health.

  • Mineral-Rich: Greens provide calcium, potassium, and iron to keep muscles, bones, and blood healthy.

  • High in Fiber: Aiding digestion and helping us feel full and satisfied after meals.


Ways to Enjoy Leafy Greens:

  • Smoothies: Blend a handful of spinach or kale into a fruit smoothie.

  • Salads: Toss fresh greens with your favorite vegetables and dressing.

  • Soups & Stews: Stir chopped greens into soups or casseroles for extra flavor and nutrition.

  • Sautéed or Roasted: Cook with olive oil and garlic for a simple side dish.


Fun Fact: Did you know leafy greens are among the oldest cultivated vegetables in the world? Ancient civilizations grew kale and spinach thousands of years ago — and they’re still favorites today!
Quick Sautéed Greens


Ingredients:

  • 1 bunch collard, mustard, or turnip greens (about 6 cups, chopped)

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • ½ teaspoon red pepper flakes (optional)

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • Juice of ½ lemon


Instructions:

  1. Wash greens thoroughly and remove tough stems. Chop leaves into bite-sized pieces.

  2. Heat olive oil in a large skillet over medium heat.

  3. Add garlic (and red pepper flakes, if using) and sauté until fragrant, about 30 seconds.

  4. Add the greens and cook, stirring often, until wilted and tender (5–7 minutes).


Season with salt, pepper, and a squeeze of lemon juice.
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