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Last Published: 12/03/2012
  • November 23 2015
    Guest Blog by Betsy Rosenbluth, VT FEED, and Vera Chang, Shelburne Farms -- Time and resources are limited for teachers who are under rigorous demands to meet school standards. So Barrett Williams, a principal of Sharon Elementary School in Sharon, Vt., must be creative to ensure food, farming, nutrition, and place-based learning are part of students’ education.
  • November 18 2015
    Guest Blog by Providence Public Schools, Rhode Island -- In the heart of New England, PPSD has had historical ties to locally grown agriculture and food for centuries. For the past few years, PPSD requires that RI-grown products compose at least 15% of all food purchases annually, helping to economically support the RI food system with local dollars, while promoting the environmental benefits of local land stewardship.
  • November 17 2015
    Guest Blog by Katie Rainwater,FoodCorps -- If you ever bought into the idea that “kids don’t like vegetables,” our elementary schoolers could have changed your mind that day. Stationed in front of the school during after-school pick-up time, every car and person within reach received a glowing description of the wondrous greens the students helped grow, the most popular being a local native variety called Creasy Greens. These kids were convincing adults that they should eat their veggies!
  • November 4 2015
    By Emily Doxtator, WINS Intern, USDA Office of Tribal Relations - Traditional foods are of significant value to Native American and Alaskan Natives today. The same foods that have been used to feed our ancestors not only feed our bodies, but they feed our spirit. The U.S. Department of Agriculture (USDA) recognizes this importance and works diligently to offer program and partnership opportunities that help enhance traditional food access in Indian Country.
  • October 27 2015
    By Rex A. Barnes, Agricultural Marketing Service Associate Administrator -- USDA has programs and services that bring the bounty of American agriculture to people and communities across the country.  Our food purchases begin with American farmers, ranchers, and fishermen, and end their journey on the tables of our nation’s schools, food banks, and communities.
  • October 26 2015
    Guest Blog by Andrew, a Wisconsin 7th Grader -- I am a student ambassador (for Fuel Up to Play 60) at my middle school in Wisconsin. I live in a dairy state. We have a lot of farms. In the short six mile drive from my house to school, I go by seven farms! There are also some green thumb farmers in our school. That is why we have our very own school garden.
  • October 23 2015
    By Deborah Kane, Director, Office of Community Food Systems -- What can $598 million buy you these days? A lot of local food! This week, USDA announced early results from USDA’s second Farm to School Census indicating that school districts across the country invested more than half a billion dollars in local foods in the 2013-2014 school year.
  • October 22 2015
    Guest Blog by By Tim Williams, Working Landscapes -- From the outside, the former cotton gin warehouse doesn’t look like much, but what you find behind the historic facade is an innovative farm to school venture that is bringing locally grown, fresh-cut vegetables to students across the northeastern part of the state.
  • October 20 2015
    By Angie Tagtow, Executive Director of the Center for Nutrition Policy, and Promotion and Elise Golan, Director for Sustainable Development, Office of the Chief Economist -- Looking for a way to stretch your food dollars?  Would an extra $30 per month for each person in your household help? That’s about $370 per person per year, or almost $1,500 for a family of four. That’s the amount of money USDA estimates the average American spends on food that’s not eaten.
  • October 20 2015
    Guest Blog by Kelly Williams and Alicia Dill, Wisconsin Department of Public Instruction, School Nutrition Team -- Thanks to funding from a USDA Team Nutrition Training Grant, Wisconsin Team Nutrition has been able to expand its interactive cooking contest, Whipping Up Wellness, Wisconsin Student Chef Competition. Now in its third year, this popular contest combines the excitement of competition with the principles of healthy eating, while creating an engaging opportunity for nutrition education.