Local Farms Fuel School Nutrition

North Crawford School District is improving the quality and sustainability of its school meals by using local ingredients. This initiative started in response to COVID-19 disruptions in the food supply chain. The pandemic caused significant shortages in grocery stores and schools.

During the pandemic, the federal government introduced Supply Chain Assistance Funds and Wisconsin’s Local Foods for Schools program. Jen Kapinus, the Director of Food Services at North Crawford School District, explains, “We were able to take advantage of these funds during a time when sourcing food locally became crucial. The improvement in meal quality from local sources was so significant that we knew we had to continue this approach.”

The district has focused on sourcing beef from three local farms: Young Family Farms, Spring Creek Meats, and Mountain Lane Farms. Kapinus notes, “In our area, we’re surrounded by family farms, so it wasn’t difficult to find local suppliers. We ensure that these farms meet USDA standards and fit within our procurement process.”

Since fully transitioning to local beef in 2020, North Crawford has seen notable benefits. The district now sources approximately 500 pounds of patties and 800 pounds of ground beef annually. The shift has included a variety of beef cuts, from versatile ground beef to pre-made patties and stew meat, which have been a hit among students. “The students have definitely noticed the difference,” Kapinus adds. “When we switched to local burger patties, the feedback was overwhelmingly positive. We’re also incorporating local apples, potatoes, corn, and other produce into our meals.”

Despite the positive impact, the district faces challenges. The expiration of supply chain assistance funds and fluctuating participation rates in the meal program could pose financial difficulties. “We anticipate some hardships down the road without continued grant funding,” says Kapinus. “While our participation rates have been strong, the lack of universal free meals means we need to be cautious about our budget.”

The district is actively addressing the learning curve of handling raw meat and is focusing on maintaining high standards for meal safety and quality. Looking forward, North Crawford plans to expand its use of locally sourced ingredients and strengthen its agricultural education program. “We have exciting plans to grow our agriculture program, potentially raising our own beef and growing more vegetables,” Kapinus reveals.

The community’s response to the district’s efforts has been overwhelmingly supportive, with positive feedback from parents, administration, and staff. Kapinus concludes, “Our goal is to keep quality and nutrition at the forefront of our meal planning. We’re committed to raising the bar and continuing to work with local producers to provide the best possible meals for our students.”