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Unified School District of De Pere

Food Service » Farm to School

Farm to School

So much is "growing" on with our six school gardens. Check out our 2020-2021 De Pere Farm to School Report to see how our students have been connected to our local farms and their healthy, fresh produce.
 
Thank you to Wello for your partnership in connecting our school to our local farms. There are nine school districts participating in the Brown County Farm to School Task Force, which served over 28,000 pounds of local produce in their schools and purchased over $195,000 of produce directly supporting our local farms. Check out the 2020-2021 Brown County Farm to School Report to see how we come together to build a food system to benefit all.
 
“Farm to School” connects schools and local farms with the objectives of serving healthy meals in school cafeterias, improving student nutrition, providing agriculture, health and nutrition education opportunities, and supporting local and regional farmers. Over the past five years the De Pere Schools School Nutrition Department has been purchasing from Hillside Orchards and Ledgeview Gardens. This year we have expanded our local buying with the addition of Seasonal Harvest, a cooperative of local farmers. We have also had the opportunity of serving "hyper local" food to our students directly from our 4 school gardens. Students are offered local produce on the lunch line, daily. Students have tried items like orange watermelon, yellow tomatoes, colored carrots, and English cucumbers. 
 
With our partnership with the Brown County Farm to School Taskforce we are working towards bringing other locally grown foods into our schools!
 
Please click on the links below to learn more:
 
 
 
 
 
 
 
 
 
December 2017 Update: School Nutrition Department now has a Food Dehydrator In-House and will offer apple/kale chips to students as another veggie or fruit choice during lunch service. Thank you Live 54218 for funding this project! 
 
 
 
 
2017 Classroom Sample Recipe:
 
"Green & Gold" Smoothies
 
4 cups of canned pineapple with juice
4 cups (handfuls) of washed greens (kale, spinach) 
3-4 bananas
 
Blend until smooth, approximately 1 minute.
Highschool FACE classes learn about how to eat local in Wisconsin during the winter. Hands on food preservation skills were taught by Food Service staff. Students made strawberry freezer jam, refrigerator pickles and kale chips.