nutrition education
Youth Bucks - A Proven Tool Empowers the Next Generation of Localvores
by Lynn Fredericks, Family Cook Productions
Youngsters at
Students in grades K-2 were asked to develop a shopping list to make a vegetable soup in their classroom. The students’ individual lists were developed into a master shopping list, and off the class went to their local farmers’ market. There, each child was handed a “Youth Buck” coupon worth $2 for redemption of fresh produce at the market. According to the school principal, Naomi Smith, each student made a purchase that would contribute to their soup. “They all participated in the planning, shopping and cooking - it was a very meaningful experience that got them excited about eating vegetables,” she confirmed.
Welcoming More Cooks in the Kitchen
by Edwin Yowell, Slow Food NYC
The New York City Department of Education’s SchoolFood serves about 860,000 meals (including about 180,000 breakfasts) to over 1,000,000 students daily. To achieve this mind-boggling feat, they manage more than 6,000 employees working in about 1,400 schools.
It’s a big job. The Department of Education welcomes a little help now and then.
On Friday, October 30, 2009, the Department of Education (DOE) initiated the Culinary Partners Forum, inviting individuals from organizations committed to helping SchoolFood provide healthier and more appetizing school breakfast and lunch.
State Senator Velmanette Montgomery Co-Hosts Brooklyn High School Harvest Day Celebration
by Lynn Fredericks, FamilyCook Productions
Watching a swarm of inner city teens crunch golden delicious apples like they were candy and crowd in front of trays of quesadillas loaded with Swiss chard and apples was, well – pretty darn amazing!
Home Economics Redux?
Posted October 5th, 2009 by Mark FogginKim Severson does it again with a great article in last week's Dining section of the NY Times detailing the challengs faced by NYC public schools' food programs. Perhaps it's overly optimistic in an educaiton environment where schools struggle simply to prepare their students to perform well on standardized tests so they can advance to the next grade. But how great would it be to return to an older time and teach our kids about what it takes to make a meal. Or a thousand meals? There'd need to be some creating approaches to child-labor laws and health code requirements, but involving kids in making schools lunches has the opportunity to bridge resources and knowledge gaps on each side. Private or charger schools may be a place to test out such an approach.
August Open Networking Meeting
Innovations in Healthy Food Prep -
Nutrition Education, Foodservice, and Teen Catering
Join FSNYC members Tues, August 11th at the offices of the NYC Dept of Health and Mental Hygiene. We'll begin the program with the introduction of new Americorps VISTA member Kristin Pederson, and farewell to member Jane Shuput! Additional announcements include FSNYC's open search for a chairperson, and the implementation phase of our completed Strategic Plan. Come catch up!
Next Cathy Nonas, Director of Physical Activity & Nutrition Programs, NYCDOHMH, will lead the discussion about nutrition education and healthy food preparation with a presentation by Stefania Patinella, Children's Aid Society. Stefania will discuss her experiences building successful and innovative nutrition education, foodservice, and teen catering programs from the ground up. Larger discussion will include best practices and recent changes to the Child & Adult Care Food Program.
Youth Leadership: An Interview with Akeem Hyland
Posted by Lynn Fredricks, FamilyCook Productions Beginning early February 2009, NYC Brooklyn high school senior Akeem Hyland attended semi-monthly youth planning meetings of the NYC Food & Fitness Partnership [insert live link] for the first NYC Youth Forum & Expo [insert live link] on April 16th. There, Akeem helped lead a workshop and co-facilitated the special presentation: “Teen Iron Chef: The Final Battle.” The NYC Youth Forum was a very empowering day for the over 400 youth and their mentors who participated. Reflecting on his demonstrated commitment to sharing his new knowledge about food, cooking and healthy lifestyles, Akeem shares his reflections on his role as a youth leader in our greater NYC community.LF: Why do you think you have become so passionate about teaching others about food justice, cooking and making healthy food choices?AH: Well, not having good food available in my neighborhood, so that neither my family nor friends have healthy choices makes me want to help people in the same predicament is me. I recommend they reach out and go further than the local bodega, and quit fast food and start active living and eating healthier food. It tastes really good and it will improve your health.LF: What do you think it is going to take to get other young people to be as passionate and committed to their health?
2008-2009 Garden to Cafe Pilot Project
Posted by Christina Grace, NYS Dept of Agriculture & Markets, and Billy Doherty, NYC Depart of Education, SchoolFood
What is Garden to School Café?
Garden to School Café is a pilot program of NYC Department of Education, SchoolFood and NYS Department of Agriculture & Markets in collaboration with Cornell Cooperative Extension; GreenThumb; Added Value; and more than 20 community-based organizations. The goal is to connect school gardening and school lunch menus through seasonal harvest events and supporting educational activities.
Objectives of the Garden to School Café Pilot
• Increase student’s healthful eating by promoting consumption of plant-based menu items and connecting kids to local food and farming
• Connect school gardening with SchoolFood’s broad-based efforts to source more local foods
• Build awareness of the benefits of school gardening
• Demonstrate the learning opportunity of integrating school gardening and school lunch.
Pilot Participants
In the spring, twenty schools were recruited to participate in the pilot program. Participation in the Garden to Café pilot project required that schools and partner community-based organizations meet basic criteria. Schools were chosen through an open competitive application process.
Participation in the program required:
• An established garden or farm
• An established children/youth gardening program
• Liability insurance for community gardens or urban farms
• Safe soil demonstrated through soil test results or proof of new soil from a safe source.
