The Provo, Utah, school meals team has a theme every year and builds their menus and activities around it. This year’s theme is “Nourishing Your Child’s Future.”
Our school district has been serving fresh fruit and vegetables for years, so adjusting to the new guidelines was easy. Cooking more from scratch meant more labor, but it’s worth it to get healthier food served to the kids. I also buy fresh, local produce and while insisting on fresh produce can mean more effort, higher costs, and more labor in preparation, the rewards far outweigh the work.
It can be a hunt but it’s worth it. In fact, sourcing fruits and vegetables from within Utah is a priority. There’s nothing better than that fresh squash from a local farm or that ripe Utah peach or apple fresh off the tree straight to your cafeteria.