support from district leaders, stu- dents, and teachers to transform ambitious ideas into reality. • Culinary and Agriscience Men- torship (2019): These programs connect students to food systems and leadership opportunities, including sustaining school gar- dens, teaching PK–8th graders about agriculture, understanding different food production meth - ods: conventional, regenerative, greenhouse, hydroponics. • Student Farm Growth: Starting with two pigs, the student farm now houses 10 pigs and 4 lambs, helping to integrate hyper-local meals into school menus. • Industry Partnerships: Paid in- ternships with local producers, like Sprout City Farms, provide re - al-world experience and academic credit while supporting the local food economy. • Entrepreneurship with the In- novation Center: Students devel- op a leafy greens business, com- bining agriculture, AgTech, and business operations. • Highlight Film by Nourish Colo- rado: The program was featured in a film showcasing its innovative and holistic integration of school meals, local food systems, sus- tainability and education. • NxtGen Operator Innovation Award (2023): Recognized for exemplary integration of Farm to School within school foodservice . • District Health Advisory Council (DHAC): The DHAC supports Lo- cal Wellness Policy (LWP), school wellness teams, ensuring the program’s district-wide buy-in for supporting overall Farm to School components. Future Growth • Farm Box Hydroponic Farm (2025): Will be onsite at Career Elevation and Technology Center
3.Share Successes: Highlight achieve- ments through social media and partnerships to build public sup- port. 4.Engage Champions: Involve dis- trict advocates to ensure curricu- lum integration, stakeholder buy- in, and long-term success. Sustainability Efforts • Shared Passion: Sustaining the program requires a love for the mission, relationship-building, and community champions. • Policy and Procedures: SOPs for school gardens, local pro- curement and a Farm to School roadmap ensure consistent, dis- trict-wide implementation. • Stakeholder Engagement: Teach- ers, students, parents, adminis- trators, and community partners play essential roles in the pro- gram’s continued evaluation and success. Conclusion The St. Vrain Valley School’s Farm to School initiative exemplifies the integration of nutrition, education, and innovation. Through leadership within Nutrition Services, CETC, and the Innovation Center, the program connects classrooms, cafeterias, and communities. By fostering partnerships and col- laboration, St. Vrain equips stu - dents with future-ready skills while supporting local food systems and wellness initiatives. With a focus on fresh, culturally relevant, and scratch-made meals, the district is shaping a future where students ex- cel in agriculture, food innovation, and beyond.
(CETC), this container farm will produce 7,000–10,000 pounds of leafy greens for school meals, teaching students about diverse food production methods. • $215,000 CTE Grant: A 2024 grant will expand agricultural Career and Technical Education experi- ences, offering academic credits for work with local farmers. • Farm-to-School Scale-Up: Grants and district buy-in empower Agriscience students to contin- ue to raise animals on the farm, integrate hyper-local featured menu items, and formalize local procurement practices, reducing costs and supporting local food systems. • Culinary and Butcher Partner- ships: Collaborations with local master butchers provide ProStart culinary students with artisanal skills, like sausage-making, and contribute to school special fea- tured menus. • Executive Chef Onboarding (2023): Chef Jim Rowan enhances school menus with scratch-made, plant-forward, and culturally rele- vant dishes, aligning with student preferences and industry trends. Key Takeaways for Farm to to School Impact 1.Connect Across Departments: Collaboration among Nutrition Services, School Wellness, CETC, and the Innovation Center en- sures program sustainability. 2.Start Small: Begin with manage- able projects, like hydroponic towers, and scale up as resources grow.
BY THERESA SPIRES Theresa Spires | St. Vrain Valley School District Theresa Spires has been a registered dietitian within the School Wellness and Farm to School K-12 sector for six years. Her passion for feeding kids healthy and delicious meals have built a value chain of curiosity and excitement within the food systems, creating educational opportunities in the future innovation of food production. Theresa is active within the local agricultural community. Her family operates a small hobby farm which includes a plum orchard, gardens, chickens and honey bee hives along the front range in Longmont, Colorado.
Powered by FlippingBook