Success Through School Food and Beyond

On the edge of San Francisco’s Mission District is Sanchez College Preparatory School, an elementary school that is working to address issues of hunger, poor nutrition, and deteriorating health within one of the city’s most affected populations.

Originally posted by Raymond Isola and John & Lolita Casazza for EdibleSchoolYard.org in March 2013.

On the edge of San Francisco’s Mission District is Sanchez College Preparatory School, an elementary school that is working to address issues of hunger, poor nutrition, and deteriorating health within one of the city’s most affected populations. The school has a child development center that has established a unique community-based program to improve nutrition and health habits for its 300 students and their families.

Sanchez School reflects the make-up of its neighborhood with a diverse population of students: 80 percent are Latino, with the remaining 20 percent of Filipino, other Asian, African-American, and European decent. Of the 82 percent of the students who qualify for the school lunch program, many of their families are considered low-income. What we are learning is that better diets equate to improved health, which can be correlated to more regular school attendance and increased learning.

A study in 2010 entitled Hunger In America found that “children from food insecure households are likely to be behind in their academic development compared to children from food secure families.” Given these findings and a deep understanding of the student population at Sanchez School, leaders of the school community sought to create a community education center to offer a proactive strategy for improving student and family nutritional knowledge and habits, while also improving student academic performance.

This vision deepened during a visit to Sanchez School by Carlo Petrini, founder of Slow Food International. Mr. Petrini and Dr. Isola, the former principal of Sanchez College Preparatory School, developed a School Community Development tool that incorporated three main goals:

1. Create a more natural environment so that students can play, exercise, and learn. This space would include an edible instructional garden where students learn to grow and prepare their own food.
2. Provide increased family and student access to seasonal, healthy food on a daily basis.
3. Engage key community members (chefs, local farmers, school staff, artists, parents, businesses, neighborhood associations, and non-profit or community-based organizations) in the development and execution of this project.

One of the first actions taken was to develop a Green Schoolyard Master Plan as part of a voter-approved, bond-funded project where parents, students, staff, and the community at large would help to design a hands-on learning model. This model would offer more open space and an outdoor learning environment for all children at school.

With the help of organizations like Slow Food San Francisco, INKA Biospheric Systems, Bi-Rite Market, Education Outside and others, the once underutilized areas on campus became active areas with a school garden and greenhouse. The landscape included multiple beds of greens, herbs, flowers, and vegetables; a compost bin; an earth bed to play in and explore for insects and worms; and a state of the art vertical garden. Based on the school master plan, a large section of asphalt was taken out and two obsolete portable classrooms were removed to make room for a teaching garden and natural outdoor play environment.

A full-time green schoolyard specialist was hired through a grant. This specialist co-taught with the science teacher to incorporate the students’ garden learning into the science curriculum being taught by classroom teachers. The students also learned about recycling and composting. These combined learning experiences helped students develop environmentally responsible stewardship behaviors that are connected to ecological values within the context of the school’s daily operation. As students worked on building beds, they were visited by Apolinar Yerena, a local strawberry farmer and Mexican immigrant who shared his knowledge of strawberries as he planted them with students. Eventually these strawberries became a popular fruit for the students to eat and make sorbet with.

Soon the larger school community started to take interest in the greening project. Mothers who grew up in the Mexican and El Salvadoran countryside commented that their children, who live in the city, had the opportunity to experience what they had lived growing up in their far away countries. In the spirit of continuing to build community, Sanchez School constructed an outdoor meeting space and peace garden right in the middle of the playground that included native plants, a cobb bench, tiled murals, and large rocks where the students could play and relax. This collaboration was an effort between the school staff, the Sanchez Neighborhood Association, and the student council. There is also a sculpture garden on the west side of the school building that community members can see on a walk through the neighborhood.

To complete the garden project, Sanchez School formed a partnership with the San Francisco Food Bank in 2008. By then, Sanchez School had built a learning space and enacted a curriculum, but still desired more structured participation from parents and the community as a whole. This partnership with the food bank would allow students and families to have greater access to healthy food directly at the school. A weekly food pantry of seasonal food would be provided for 80 families along with nutritional snacks for the students during the school day. Parents would be responsible for organizing an equitable distribution system at the pantry — a responsibility they continue to oversee to this day. The staff from the San Francisco Food Bank also continues to be active partners by providing parents weekly cooking classes and bilingual recipes.

These classes and recipes help parents become familiar with foods they are sometimes unaccustomed to preparing. They also have the opportunity to learn how to cook these foods at home — knowledge that increases their cooking confidence and provides their families with a balanced and nutritious diet every day.

Has this community development tool been successful?

Only time will tell as it continues to evolve, but we are clearly seeing stronger school community relationships amongst people living and working in the neighborhood, an increased awareness about the school garden project, and improvements made to eating habits and student performance.

In the spring of 2012, the California Department of Education’s learning goal was a five-point academic performance index growth on the California Standards Test. Sanchez students exceeded this goal with 68 points academic progress, more than 13 times the expectation. In science, taking the most recent three-year average, fifth graders at Sanchez performed at the 59 percent proficiency level, just below the average for their peers in SF Unified School District, demonstrating a 62 percent proficiency, just above the state average of 58 percent. Comparing Sanchez School to several elementary schools with similar student populations, the average science proficiency levels at these schools hovered around 25 percent.

Sanchez School’s level of science proficiency is impressive given that it is a high-poverty school with a dramatic over representation of students learning English as second language with identified learning disabilities. Sanchez School parents are very supportive of the hands-on approach to learning in an outdoor classroom and view this education as a way for their children to develop science knowledge and healthy eating habits. Our hope is that other school communities adopt a similar tool to raise awareness about the important place that outside education has in the learning process and students’ ability to thrive, because a nutritious and healthy lifestyle is certainly connected to academic learning within green, vibrant spaces.

Dr. Raymond R. Isola is the former principal at Sanchez School Elementary for thirteen years. Currently, Dr. Isola is writing a book with Jim Cummins, who is professor and lead researcher at the Ontario Institute for Studies in Education at the University of Toronto in Canada. John and Lolita Casazza are current San Francisco Slow Food Board members.

Bento Box Lunches For Kids

The Japanese bento box is a cultural food tradition that is perfect for packing a lunch, but also packs flair and color that kids love!

Written by and originally featured on The Huffington Post’s Kitchen Daily

We all know school cafeteria school lunch isn’t something to look forward to, and mom’s packed lunches aren’t always the cat’s meow, either. But imagine a lunch so great that it would be the envy of the entire cafeteria. The Japanese bento box, compartmental by nature, is the perfect box to pack lunch in. Not only that, but there’s a tradition in Japan of decorating the food in a bento box to look pleasing to the eye (called “kawaii”)—which, of course, is perfect for kids.

These bento box lunches from our blogger friends are designed for kids. Okay, so they may require some extra time to assemble, but at least you know your kids are eating a healthy lunch made with love and care (let’s hope they’re not trading them for bags of chips). Kids deserve a better, more fun school lunch and these bento boxes guarantee just that.

What do you think of bento box lunches packed for kids? Let us know in the comments.

More after the jump

15 Innovations Making School Lunches Healthier and More Sustainable

Back to school time! The biggest change most students will see will be on cafeteria trays. Check out these 15 innovative ways schools are making lunches healthier.

Written by Seyyada A. Burney, Nourishing the Planet

As summer draws to a close, it’s time for kids to go back to school. Sadly, this often means a return to terribly unhealthy school lunches filled with fried chicken, pizza pockets, sugary drinks, and high-calorie snacks. School food can jeopardize the health and well-being of America’s next generation, but fortunately, it’s also the best place to start addressing the obesity epidemic—one in three children is obese or overweight, increasing the risks of osteoporosis, cardiovascular disease, type 2 diabetes, and liver problems later in life. This needs to change.

The National School Lunch Program (NSLP) feeds 32 million kids every year and is expanding rapidly as more families qualify for free or reduced-price meals. These lunches represent the primary source of nourishment for many children, but few schools have the facilities or the know-how to prepare fresh food—only the ability to reheat froze, processed foods high in sodium and fat. Even cafeterias that serve more fresh fruits, vegetables, and whole grains are often forced to subsidize programs using vending machines and snack bars loaded with sugar and high fructose corn syrup due to fiscal deficits and a lack of student interest.

More after the jump

An Apple for the Teacher

Back to school time. Planning on picking up an apple for your teacher’s desk? Ever wonder where this tradition came from? Have you thought about what apple to bring? Read on…

Written by Kelley McCrudden, Slow Food USA intern

With children all over the country heading back to school this month and next, what better way to start the year off than by giving an apple to the new teacher in your life?

The origin of gifting an apple on the first day of school is a bit of a mystery. Many believe the practice stems from the role of the apple as a divine food or source of immortality from ancient Greek mythology, while others link the apple to the lesson of right and wrong through the story of Adam and Eve. Some say it began in early colonial America when teachers were paid with the fruit and other foods in exchange for lessons. Provided that apples were some of the hardiest fruits grown in New England- often stored in cellars through the winter months- apples may have naturally become the most prevalent form of compensation.

Regardless of which story you choose to believe, it’s easy to see that giving an apple away is a smart decision. Not only are apples a healthy (only 80 calories) and a tasty treat, they are in season this time of year and will be coming to grocery stores throughout the country in mass quantities.

More after the jump

Humboldt Park’s Rooftop Revival

A high school science project becomes a community mission for local food; leads to a cafeteria rooftop greenhouse and the community’s first produce market.

Written by Kate Soto, Slow Food USA member who can also be found at her blog, DomestiKating

Humboldt Park is one of Chicago’s 77 neighborhood areas, just west of trendy Wicker Park. It’s known for its beautiful 207-acre park, as well as its deeply rooted Puerto Rican community. Every June, thousands descend upon California and Division Streets to celebrate the Puerto Rican People’s Parade, where you can buy corn and arepas and any number of delicious foods. Yet, this neighborhood, comprised of a community with strong ties to cuisine, is considered a food desert.

The term food desert has been buzzing around Chicago since Mayor Emanuel declared it one of the key issues of his tenure. Approximately 40 percent of the city lives in a ‘food desert’, characterized by a lack of access to fresh, healthy food and grocery stores. These areas happen to occur exclusively in low-income African-American and Latino neighborhoods—like Humboldt Park.

Long before Mayor Emanuel took office, groups had been exploring the implications of food deserts on health and community. In 2006, Mari Gallagher produced a notable report examining their negative impact on public health. Around the same time, Sinai Urban Health Institute did a study that identified Humboldt Park’s obesity rate as considerably higher than the city average: 50 percent of Humboldt Park’s children were found to be obese.

More after the jump

School Garden: the perfect marriage of ideas

An inspiring example of what Slow Food members are doing all over the country, and a great way to protect yourself from the winter blues.

by Slow Food USA intern Becca Chelton

At this time of year we are right in the middle of the harvest, and we will soon have a long winter to get through. However, it’s never too soon to start looking forward to the spring, especially if you have a new school garden to plan. One Slow Food NYC member has a new school garden project in the works that will bring a much needed school farm to Brownsville, Brooklyn. It’s an inspiring example of what Slow Food members are doing all over the country, and a great way to protect yourself from the winter blues. The project is being spearheaded by Nora Painten, who spent this summer running a very successful summer garden program for the local children. Seeing the overwhelming support of the community inspired Nora to start a new farm in a vacant lot near Public School 323.

“I was working in Brownsville this past summer, and every day I would bike past a lot of vacant lost, but this one stood out because it was big and sunny, so I looked it up and it turns out that it was owned by the city. I wasn’t totally sure that I would be this supported and encouraged, but since I have, it’s been moving really fast and snowballing. There is a public school about half a block away, which I had never noticed, but once I found the space and started looking into the school, it was just the perfect marriage of ideas.”

Nora’s plans include a new water system (as there is currently no water running to the property), growing beds, and fencing. These three basic elements will allow them to start sowing seeds, planting flowers, fruit trees and perennials, and installing a chicken coop.

If everything goes according to plan, classes will start in May 2012. Teachers of all subjects can teach aspects of their curriculum in the garden. A core group of older students will become garden stewards, who help tend it over the summer and distribute fresh food throughout the community. This project is just one example of how an individual member can make a huge difference to a community in need. Nora spoke to us about how she got inspired.

“The most important part of the project is to bring food education and fresh produce into a neighborhood where there is very little of that. Diabetes and other health problems can be avoided by a decent food education. I think it’s important to consider all neighborhoods in NYC when thinking about greening cities and gardens. Often it’s done in places where people can afford to spend time thinking about these things. It’s about getting to all kids early and turning them into life long healthy eaters. If they become healthy eaters as kids, that turns into demand and buying power at the farmers market and for local food products.”

Nora hopes to have the necessary funds raised by November 27th so that she can start clearing out the lot over the winter and making plans for construction in the spring. Donors are invited to get involved in the garden on it’s completion. See the garden’s donation page for more details on what the garden will look like, and how you can help. So far they have reached 60% of their goal. If you have questions or would like to get involved, you can contact Nora at .(JavaScript must be enabled to view this email address).

Budget cuts could be a recipe for change or disaster

Congress is planning dramatic cuts to the American budget and anything and everything is on the chopping block. The agricultural sector is likely to take a big hit but will the special Congressional “super committee” make positive change or keep pandering to Big Ag?

Behind closed doors, lobbyists for food system giants are pressing lawmakers to continue the status quo or make cuts elsewhere. Whose belts do they think should be tightened?

• NUTRITION: nutrition programs that provide critical access to food in this time of economic crisis. These programs like the Supplemental Nutrition Assistance Program (formerly called “food stamps”), the Women, Infants and Children (WIC) program, and affordable school lunch. When nearly 50 million people in the U.S. live in constant threat of hunger, cutting the budget for these programs is an outrage.
• JOB CREATION: programs that support family farms, create jobs, and keep money in rural communities. In a recent letter to the co-chairs of the “super committee,” House Agricultural Committee Chair, Rep. Chellie Pingree (D, ME) wrote “While efforts to reduce the federal deficit remain paramount, we must place an equal if not greater emphasis on policy changes that will put Americans to work and boost economic growth. Local food systems can yield significant benefits to the economy and create thousands of jobs. According to a recent study by the Union of Concerned Scientists, a modest amount of funding or 100-500 farmers markets could create as many as 13,500 jobs over a five-year period.”
• SUPPORT FOR FARMERS AND FARMLAND: a hodgepodge of programs to address environmental quality and to provide essential support to vegetable farmers, beginning farmers, and socially-disadvantaged farmers. One of the most puzzling parts of the Food and Farm bill is that the majority of the foods that we eat (things like vegetables, fruits, and beef) are referred to as “specialty crops.” Cutting the already meager portion of Food and Farm Bill funding that goes to producers that make real food- not corn for ethanol and animal feed- is egregious. As the average age of US farmers steadily reaches retirement age (the majority of farmers today are in their 60s) it’s critical to the future of our food and agricultural economy that we continue to support the next generation of farmers, especially those from diverse communities. Related to that is ensuring that developed farmland continues to be used to grow food instead of being developed and thus saying goodbye to the investments that generations of farmers have made to the soil and surrounding terrain. And yet programs for supporting new farmers and farmland conservation are instead treated like an ATM for subsidies for Big Ag. Under a Senate Ag committee proposal, these programs could lose up to $4 billion. That’s nearly 20% of their current budget.
• FOOD SAFETY: FDA funding which goes towards (already underfunded) farm inspectors who we need more of to keep us safe from outbreaks of food-borne illness. Unless the “super committee” comes up with a better plan, FDA funding could be reduced by nearly $200 million from the 2011 level. This would lead to fewer FDA staff, including those who inspect our domestic and imported foods. Large food facilities are already sorely under-inspected- just look to recent deadly food-borne illnesses in eggs, cantaloupe, and spinach.

That’s no way to balance a budget: that’s a recipe for disaster.

Click here to tell the super committee to follow our recipe for change.

More after the jump

Celebrate National School Lunch Week with a FREE Nourish DVD

This week is National School Lunch Week, to celebrate we’re asking you, “How can we can we create a better school food system?” Answer to win a free copy of Nourish Short Films: 54 Bite-Sized Videos About the Story of Your Food.

This week, October 10-14th, is National School Lunch Week, a time to raise awareness about the importance of school meals in children’s health and our food system.

This month, Nourish, an educational initiative designed to open a meaningful conversation about food and sustainability, particularly in schools and communities, is showcasing perspectives on school lunch, from farm to school programs to parent activism. In this new video from Nourish Short Films: 54 Bite-Sized Videos About the Story of Your Food, food journalist Michael Pollan advocates for a better menu for America’s children.

In addition to Michael Pollan, the Nourish short films features segments with Jamie Oliver, Alice Waters, Bryant Terry, and other voices of the food movement, and such topics as “Edible Education,” “Grow, Cook, Learn,” and “Youth Making Change.” Our own Josh Viertel remarked that, “These short films bring to life a vision of a world where food is good for the people who eat it, good for the people who grow and pick it, and good for the planet.”

To celebrate National School Lunch Week, we’re giving away one of these free Nourish Short Films DVDs! But we want to hear from you first. Leave a comment below in answer to the question, How can we can we create a better school food system? We will select a winner at random, so there are no right answers, but send us your answers now – the contest will close on Sunday October 16th.

“Feeding Garden” in South Africa gets a kickstart from Slow Food NYC

Slow Food NYC has gotten its hands dirty in school gardens throughout the city with its Urban Harvest program. This summer they took those organizing skills to South Africa to partner with a local school to build a garden that gets more fresh fruits and veggies into the cafeteria.

by interns Sasha Hippard and Alaena Robbins
Artworks for Youth, a volunteer driven not-for-profit based out of New York City, provides year-long after school art instruction to under-served students across South Africa. Last year, they became interested in starting school gardens due to a necessity they saw when the school district could no longer feed a meal to the children during the day. Instead of just continuing to provide meals to the students, Artworks for Youth approached Slow Food NYC’s chapter leader Sandra McLean to take on a garden project at one of the South African schools. Sandra’s mission was to travel to Joe Slovo primary school, located in the Joe Slovo township, and help develop a school “feeding garden” that would serve both educational as well as practical purposes. With the help of $800 from fundraising and anonymous matching donor, Sandra was able to get to South Africa and collect the supplies needed to get the project started.

More after the jump

Fresh From the Farm Cooking Classes for Kids

Participants of the Willamette Food and Farm Coalition’s Farm to School project make frequent trips to local farms to learn and see first hand where their food comes from.

by intern Sasha Hippard

The Willamette Food and Farm Coalition’s Farm to School project just finished their spring season with great success! Through lessons both on the farm and in the kitchen, students left with an increased knowledge of where their food comes from, how to prepare it, and the benefits of eating local and healthy ingredients.

The Willamette Food and Farm Coalition is a community based non-profit based in Lane County, Oregon. They represent a diverse group of stakeholders in the local food systems, from farmers and producers to restaurateurs and consumers. The Farm to School project is aimed at educating Lane County kids about where their food comes from and working to incorporate locally grown produce into the meals served in schools.

As participants of the Farm to School project, students make frequent trips to local farms to learn and see first hand where their food comes from. However, thanks to the recent Anolon donation which included veggie peelers, cooking pots and pans, measuring cups, spoons, and spatulas, students can take this experience one step further. Not only can students see where their food comes from, but learn how to use it as well. From the farms, fresh fruits and veggies are harvested, and eggs gathered. Once in the classroom, students get busy cooking in small groups. By cooking up a snack with the food they’ve harvested themselves, students not only learn valuable lessons on food production and farming, but also tasty ways to use the ingredients they just saw produced. 

With help from adult volunteers, kids have whipped up corn cakes with fresh strawberries, green salad with veggies and home-made ranch dressing, and scrambled eggs with sautéed greens. In the fall, the groups will return to the farms to harvest. Plans are being made to extend the repertoire of recipes further and make things like fresh salsa, potatoes with leeks and broccoli, and veggie soup with noodles.  Yum.

Having good cooking supplies makes cooking fun and easy and connects kids to the source of their food to inspire healthy eating habits. The next master chef or revolutionary organic farmer just might come from this group of inspired (and full) kids!