Farm to Table 2013-2014
Join us for fresh, healthy, local lunches! Farm to Table sign-up sheets are available now through the PCCS website or by clicking here. Click here for our lunch schedule. Our fall line-up includes:
· October 23: Bean & Roasted Butter Squash Stew, Corn Souffle, Garden Salad with Farm to Table Vinaigrette
· November 20 (feature ingredient TBD)
To volunteer, or with questions, contact Elizabeth Conlon (elizabeth [dot] conlon [at] gmail [dot] com). We look forward to seeing you there!
The award-winning Farm to Table Lunch program at Prairie Crossing Charter School is an extension of our focus on environmental education. Farm to Table is an innovative approach to teaching students about healthy food and enhancing the school’s sense of community. Our Farm to Table program is directly tied into the PCCS Sustainable Schoolyard and other off-campus field trips to local farms and orchards, where our students directly participate in every stage of sustainable agriculture, from planting to nurturing to harvesting to preparing the food for the Farm to Table lunch.
In planning the monthly Farm to Table Lunch, our professional chef collaborates with an amazing group of parent volunteers to provide hands-on learning experiences for every PCCS student. Each Farm to Table meal features crops grown in the PCCS Sustainable Schoolyard by our very own students, or at local farms or orchards, where our students harvest the crops. These local, sustainable crops are paired with other healthy ingredients, most grown locally.
PCCS students have the opportunity to experience a freshly prepared and healthy lunch in a warm and inviting setting, the Byron Colby Barn. This meal, accompanied by experiential learning, makes an impact far beyond the lunch table. PCCS students bring home their knowledge and experience of growing and eating new, healthy foods, and can make a significant impact on their own family’s purchasing and eating behavior.
Why is Farm to Table important in
- Local, sustainable farming benefits both the local community and economy. Small, local farms are more likely to reinvest into the local economy by purchasing feed, seed, and other materials from local businesses.
- Local, sustainable farming improves the soil, safeguards the quality of air and water, and reduces the consumption of fossil fuels by eliminating chemical use and food transporting.
- Food processors use significant quantities of paper and plastic packaging to prevent fresh food from spoiling as it is transported and stored for long periods of time. Farm to Table uses little to no solid waste packaging, instead encouraging students to bring plates and utensils from home. This also promotes personal responsibility, as students not only bring their items from home, but wash them after the meal.
- 40 percent of all the food produced in the United States is thrown out! At Farm to Table, all table scraps are composted, giving back valuable nutrients to local soil. This practice sets a wonderful example for our students, who learn to care for the earth and their fellow humans by reducing the amount of food they waste on a daily basis.