Operator Award Finalists Here are their stories:
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Ashwaubenon School District Ashwaubenon, Wisconsin
Lee’s Summit R7 Lee’s Summit, Missouri
How they got here: Advantageous goals to have the largest indoor K12 hydroponic garden What we love: Student involvement and sustainability In their words: Ashwaubenon Food Service Department recently purchased 24 Fork Farm units and remodeled a space in their high school to hold the largest indoor, K12, hydroponic garden. The district has 34 units total, and grows lettuce, peppers, cucumbers, strawberries, tomatoes, and a variety of herbs. Not only is Ashwaubenon growing their own produce, but the 24 unit farm is managed by the high school Life Skills/Special Needs classroom. A science class at the high school is also experimenting with pH levels, nutrients, and planting spaces to try maximizing the year. The Fork Farm Curriculum will be included into all schools in the coming years, and field trips will be taken from each school to the High School Farm. The goal of the units is to grow enough lettuce in house and never have to order it again during the school year, grow enough produce to feature some in our SFSP meals, and eventually, to have the Life Skills class sell their produce at the farmers market each summer.
How they got here: Utilizing and showcasing local farmers What we love: Building relationships between students & farmers In their words: We have been growing our Farm to Table Program for the last few years. We finally have all 25 of our buildings ordering local (within 150 miles) farm fresh produce for their garden bars daily. The flavors of the fruits and veggies are better - these fresh items are what food is supposed to taste like. Supporting local farmers not only helps our local economy, but we are also supporting those who care for the fields, manage the equipment, do the harvesting of the crops. Not to mention that they take into consideration how to maximize their yields with the least amount of environmental impact. We are giving our students the chance to choose healthier options and teaching them about the food along with introducing them to the farmers that are growing the food they are eating. We work with our local food hub to have information and pictures of our farmers and their farms posted for our students. Now that students know where these items come from, they are more concerned about wasting food and our food waste has decreased.
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