Karen Kleinkopf, whose two daughters attend Great Salt Bay Community School in Damariscotta, Maine, visited the cafeteria at lunchtime one day last fall. “The response was incredible,” she says. “Little kids were eating organic potatoes saying, ‘I love this. Can we have this every day?’ ”
Union No. 74 school district in Damariscotta is on a mission to freshen up its cafeteria menu. Starting with a pilot project last year, the district of four schools, kindergarten through eighth grade, began working with farmers to get local produce onto lunch menus. Salad veggies and potatoes came from Goranson Farm in nearby Dresden, while Spear’s Farm in Waldoboro provided corn on the cob. For 15 weeks, these items replaced the tougher, well-traveled veggies typically bought from large distributors.
The kids ate the stuff up, with cafeteria workers reporting as much as one-third less “plate waste” than with the typical fare, says Michael Sanborn, the district’s nutrition director.