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Local produce in local schools makes sense

A program designed to increase the amount of locally grown produce in school menus is generating a great deal of discussion across the state. The effort by a group called Cultivate Michigan is part of a trend pushing local produce into meal plans in large institutions, including schools.

According to its website, Cultivate Michigan is a campaign of the Michigan Farm to Institution Network, a group of practitioners, supporters and advocates all sharing common goals to help Farm to Institution programs grow. The website suggests the Gwinn school is the only Upper Peninsula entity to participate — so far.

“People are more educated than ever about the benefits of healthy eating,” said Barbie Ward-Thomas, GACS food service director at Gwinn Area Community Schools, which participated in the program.

The program provided school menu recipes incorporating Michigan products. For example, recipes included a Michigan salad with kale, lettuce, cherries, carrots, green peppers and sweet and spicy dressing; a vegetable medley included roasted root veggies with carrots, parsnips and potatoes; a stoplight soup included Michigan dried navy beans and red, yellow and green peppers. For breakfast, the group suggested a yogurt parfait highlighted frozen and fresh fruits.

Everyone supports improving school menus and using fruits and vegetables that are grown nearby makes sense.

Cost and product availability are issues that participants will have to address. As a concept, though, we like this program and will look forward to more regional schools and other entities getting involved.

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