Fresh Roots: Increasing Local Food in School Cafeterias

Group Blog

Final Report

Project Summary

Fresh Roots and the Culinary Arts teacher at David Thompson Secondary School would like to increase the use of local, seasonal ingredients in cafeteria meals, as well as increase the number of students choosing cafeteria meals. LFS 350 students involved in this project will

  1. Test recipes developed by a Fall 2015 LFS 350 group
  2. Assess student lunch preferences using a survey developed by the Center for Ecoliteracy.

The recipes incorporate local, seasonal ingredients into school cafeteria meals and will be tested to determine if they are feasible from a preparation perspective (i.e. labour, equipment needs, access to ingredients, etc) and from a food preference perspective (i.e. taste testing). This project is especially relevant for students majoring in Food Nutrition and Health, Food Market Analysis, or FNH & Education, and/or who are interested in learning more about nutrition education, local agriculture, engaging with youth, and incorporating food preferences into meal plans.

Organization Information

Name

Fresh Roots Urban Farming Society

Mission

Our Vision
Good Food For All. We envision a world where everyone has access to healthy food, land, and community.
Our Mission
Fresh Roots cultivates engaging gardens and programs that catalyze healthy eating, ecological stewardship, and community celebration.
What We Do
We enact our mission through Schoolyard Market Gardens, educational farms where the food we grow is sold into the school community: into the cafeteria, food access programs, and to our neighbours. We facilitate outdoor experiential learning with teachers and students, mentor youth leaders through our garden club and summer programing, and empower Vancouverites to grow their own through our volunteer programs. Fresh Roots also works with organizations to develop their own market gardens and associated garden programing. We are a thought leader in institutional food systems change and outdoor experiential learning

Primary Contact

  • Name: Marc Shutzbank
  • Email: marc@freshroots.ca
  • Website: freshroots.ca
  • Best time(s) method(s) to contact: Email, with potential for 48hrs turnaround on email correspondence

Project Description

Building off of an LFS 350 project in the Fall of 2015, Fresh Roots, in partnership with the Culinary Arts teacher at David Thompson Secondary School, is interested in helping share more local delicious food and increasing the number of students who choose cafeteria meals. To that end this group will 1. Test recipes that incorporate local, seasonal ingredients into school cafeteria meals, and 2. Assess student lunch preferences using a survey developed by the Center for Ecoliteracy. The previous LFS 350 group developed 5 recipes. This term, one LFS 350 group has the opportunity to test the recipes with a culinary arts class in order to determine the feasibility of the recipes from a preparation perspective (i.e. labour, equipment needs, access to ingredients, etc) and from a food preference perspective (i.e. taste testing).

Goal(s) and project scope

  1. Asses the recipes that were developed in the Fall of 2015 in terms of the cost, feasibility, and student preference.
  2. To gather information about the lunch preferences of youth at David Thompson Secondary

The outcomes of the recipe and meal analysis will inform individuals and organizations in Vancouver and BC that are interested in increasing local, seasonal produce into school cafeteria menus.

Skills Preferred

  • Interest/passion for cooking, nutrition, local food, and working with youth.
  • Good time management skills in a kitchen environment.
  • Food Safe certification is an asset but not required.


Project Location

Project meeting(s) locations are flexible and to be negotiated with Marc Schutzbank of Fresh roots. Recipe testing and food preference analysis will take place at David Thompson Secondary. Dates and times to be determined in collaboration with Lee Green, the Culinary Arts teacher.

Preferred Days of Week and Hours

We anticipate that some of the work in preparation/research can be done remotely and according to students’ schedule. Actual preparation and taste testing will occur at David Thompson and will be dependent upon the culinary arts class schedule.
Project / partner orientation
Become familiar with Fresh Roots mission, vision and programs (which can be mostly found on their website, blog, facebook page| www.freshroots.ca @freshrootsfarms) this should be a first step before students even come to visit (for a general orientation to the school grounds, cafeteria and introduction to students).
Review the Farm-to-School BC website for background information in similar projects (http://farmtoschoolbc.ca)

Experiential Learning Opportunities

To be determined. There may be opportunity to engage with Fresh Roots market garden at David Thompson Secondary school.

Expected Outcomes

Learning Outcomes

Student will learn about...

  • the value of local food
  • the importance of great tasting, nutritious food in high school cafeterias
  • the amazing energy of youth
  • the wisdom and experiences of community practitioners and teachers!

Organizational Outcomes

FreshRoots will gain...

  • Fresh eyes and a unique perspective on recipes
  • Energy and enthusiasm of undergraduate students
  • Tested recipes as resources for our community
source: http://wiki.ubc.ca/Course:LFS350/Projects/2015T2/freshroots