From Farm to Tray: Why Local Foods Matter in School Meals

Written By Courtney Boullion

LOCAL SOURCING

Bringing local foods to your cafeteria doesn’t have to be complicated! Here are a few quick wins to help you make “farm to tray” happen in your district.

  • start small and seasonal

  • build relationships - farmers markets are a great place to start

  • use what you already have access to

  • highlight it on the menu

  • feature the farmer

  • keep records handy

  • taste test and celebrate

HOW TO GET STARTED

Start with picking one local item to feature each month like sweet potatoes in the fall or strawberries in the spring. Seasonal foods are fresher, more affordable, and easy to promote. Next, think about simple swaps. Use local eggs in your breakfast burritos, local sausage on pizza, or Texas grown rice in bowls. You don’t need a whole new menu to go local!

OUR COMMITMENT

At Student Nutrition Solutions, we believe that every meal tells a story. Our commitment to local foods run deeper than just sourcing ingredients. It’s about building connections between school districts, Texas farmers, and the students we serve everyday.

By partnering with local growers and producers, we help districts:

  • Serve fresher, more flavorful meals that students love

  • Support local economies and keep food dollars in Texas communities

  • Reduce food miles traveled and environmental impact

  • Celebrate local pride through farm to school education

Courtney Boullion
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