Local Foods For School Grant Recipient
October is National Farm to School Month and our school nutrition program is pleased to announce the results of a recent farm to school grant that we have facilitated during both the 23/24 and through the first two months of the 24/25 school year.
The Local Food for Schools grant was part of the USDA’s program to bring local foods into schools and infuse funding into our local small farming economy. We are thankful that this grant did both! The school nutrition program purchased chicken, beef, turkey as well as some fresh vegetables over the course of the grant duration.
What was the impact of this grant on the menu? We were able to serve close to 3,000 lbs of chicken, almost 1,000 lbs of turkey and nearly 900 lbs of ground beef to our students. This amounts to about 100 meals in which our students had a local meat source on the menu. To put that into perspective the students have 180 days in a single school year. This accumulates to about 80% of their meals having a local protein that was served from August of 2023 through September of 2024.
What was the nutritional impact of this grant? The beef, turkey and chicken served through this time frame was mostly from Pure Pastures, a local small farm. They produce high quality meats that are: Non GMO, ethically raised, no vaccines, no chemicals, no medications, no antibiotics and no animal by-products. Their beef is 100% grass fed which creates a nutrient dense protein.
Grass fed beef tends to be higher in Omega-3 fatty acid, more antioxidants, more vitamin k2 giving more nutrient dense qualities to the beef and in turn the consumer. Pasture raised chicken “contains 50% more vitamin A compared to conventionally raised chicken.” Vitamin K is essential for immune function, vision and overall skin health.
Pasture raised chicken can also be found to have higher levels of iron, higher levels of omega 3 and higher levels of vitamin E. Overall the quality of the meat is greatly increased with pasture raised/grass fed animals. With this grant we were able to infuse our students' diets with high quality proteins and give them the nutrition they need to fuel a wonderful day of learning!
Summer EBT Program Improves Access to Nutritious Foods
The Department of Human Services in tandem with the School Nutrition State Department rolled out a program this summer to bring S-EBT (summer- Electronic Benefits Transfer) to students across the country. The Academy for GOD was able to participate in ensuring families who qualified received benefits that will give parents extra money to spend on groceries this summer.
The program gives students who receive free or reduced meals at school a one time payment over the summer to assist with groceries. Being part of the USDA’s national school lunch program has many benefits, one of which being we are able to participate in benefit programs that greatly help our families with the ever rising cost of food. When school lets out for the summer, families often feel the extra burden of groceries bills, especially if their student was getting a free or reduced meal at school This is a fantastic way to give some assistance to families during the summer months.
Since the pandemic hit our school nutrition program has participated in various iterations of this type of benefit issuance, where student have receive preloaded cards with funds for groceries. It is not only a financial boost for families but improving access to nutritious foods during the summer.
We are thrilled to be able to bring financial help to our families through our meal program and extend some helpful benefits through this coming summer!
Read more about S-EBT:
The Nutritional Benefits of School Meals
March is national nutrition month, which is a perfect time to review the nutritional benefits of school meals. Dietary diversity and nutritional guidelines are two ways school meals can benefit a school age child’s nutrition.
1. Dietary Diversity: Dietary diversity is the variety of foods or food groups in a person's or household’s diet.1. Eating a variety of food and food groups is a key component to dietary diversity, which in turn allows for a greater amount of nutrients, vitamins and minerals to be consumed. “Low dietary diversity in children is linked to nutrient deficiencies that lead to a range of health conditions such as anemia and stunted growth” 2,3. School meals present a unique ability to address a potential lack of dietary diversity and ensure students have access to a variety of meals. In a single week students have access to what are called ‘sub groups’ of vegetables. Per regulatory guiltiness students must have each of the following sub groups of veggies: leafy greens, dark greens, legumes, red/orange and a miscellaneous group that includes items like cucumbers. This means by default school meals will present students with the opportunity to take in a wide range of nutrients from just vegetables alone. This doesn’t include offerings of whole grains, proteins, milk and fruit. School meals are prepared meals, meaning they are cooked for the students daily. Because of this dietary diversity increases just for the fact we are not limited to just grab and go foods or cold foods such as sandwiches or prepackaged items. Students have on the menu several types of whole grains throughout the week as well as a wide range of fruits, all of which present their unique nutrient dense qualities.
2. Nutritional Guidelines: The second way that school meals present a huge nutritional benefit is through the USDA nutritional guidelines for meals. As a school we have to ensure students receive items that have the appropriate amount of calories, fat, sodium and in some cases sugar. Students receive meals that have been tailored for their age/grade. The meals also have to have all the appropriate components including, grains, meat, vegetables, milk and fruit. Students will undoubtedly have a more nutritionally balanced when the meal has been planned out and calculated down to the calorie.
School meals are a fantastic way to ensure your student receives 5 meals a week that are pre-planned, diverse and meet strict nutritional guidelines.
1. Mason, P. & Lang, T. Sustainable diets: how ecological nutrition can transform consumption and the food system. (Routledge, 2017).
2. De Benoist, B., Cogswell, M., Egli, I. & McLean, E. Worldwide prevalence of anaemia 1993-2005; WHO Global Database of anaemia. (2008).
3. Rah, J. H. et al. Low dietary diversity is a predictor of child stunting in rural Bangladesh. European journal of clinical nutrition 64, 1393 (2010).
Academy Meal Program Mini-Documentary
Old Hickory, TN — In 2015, The Academy for GOD commenced its farm to school meal program to address the way students experience school meals. Today, as we celebrate the anniversary of our Farm-to-Table School Meal Program, we reflect on a decade of growth, sustainability, and nourishing the minds and bodies of our K-12 students.
FOR IMMEDIATE RELEASE
The Academy for GOD Celebrates a Decade of Success with its Innovative Farm-to-Table School Meal Program
Old Hickory, TN — In 2015, The Academy for GOD commenced its farm to school meal program to address the way students experience school meals. Today, as we celebrate the anniversary of our Farm-to-Table School Meal Program, we reflect on a decade of growth, sustainability, and nourishing the minds and bodies of our K-12 students.
This milestone is marked by the release of a 21 minute mini-documentary that captures the essence of our Farm-to-Table initiative and the positive impact it has had on our school community. The documentary gives a view into our school garden and other local farms where some of our produce and meat is sourced to the bustling school cafeteria where our dedicated staff transforms fresh, locally sourced ingredients into delicious and nutritious meals.
Key highlights of the mini-documentary include:
Origins of the Program: Explore the vision and mission that led to the inception of the Farm-to-Table School Meal Program in 2015. Hear from the key stakeholders who championed this innovative approach to school nutrition.
Local Partnerships: Learn about the strong partnerships forged with local farmers and producers. Witness the collaborative efforts that ensure our students have access to high-quality, seasonal ingredients while supporting the local economy.
Educational Impact: Discover how the program extends beyond the cafeteria, becoming an integral part of the educational experience. Students are engaged in hands-on learning experiences, from planting seeds to understanding the nutritional value of the foods they consume.
Health and Wellness: Hear testimonials from educators, parents, and nutrition experts about the positive impact of the Farm-to-Table initiative on student health and overall well-being.
Community Engagement: Explore the ways in which the program has brought the community together. From farm visits to community events, witness the sense of pride and unity that has blossomed around our commitment to sustainable, locally sourced meals.
This mini-documentary not only commemorates our journey but also serves as an inspiration for other school districts looking to implement sustainable and healthy meal programs.
For press inquiries, interviews, or additional information, please contact:
Ms. Breann Chigumira
Academy School Nutritionist & Meal Program Coordinator
Breann.Chigumira@academyforgod.org
The Academy for GOD
401 Center St. Old Hickory, TN 37138
615-722-7107