Local Foods, Healthy Schools

The Farm to School Program provides the opportunity for schools, students, and their families to have a better understanding of agriculture, where their food comes from and how to prepare it. It supports school cafeterias to serve more locally sourced farm fresh foods on their menu and increase the quality and variety of foods that are available to students. This program serves as a way to strengthen the connection between the cafeteria, classroom and the community, and to have a positive impact on everyone that’s involved.

Currently, there are ten schools within Schoharie and Otsego Counties working with our Farm to School Coordinator to strengthen their programs. The schools include:

• Cherry-Valley Springfield Central School
• Cooperstown Central School District
• Edmeston Central School
• Gilboa-Conesville Central School
• Gilbertsville-Mount Upton Central School
• Laurens Central School
• Oneonta City School District
• Schenevus Central School
• Sharon Springs Central School District
• Worcester Central School

Within this program there are several aspects that help make it a well-rounded educational tool.

The 30% New York State Initiative is an incentive program that encourages School Food Authorities to buy more locally produced foods. If schools are successfully spending 30% of their lunch food costs on NY food products, they can receive a higher reimbursement rate from New York State. This initiative is put on by the New York State Department of Agriculture and Markets and processes all applications. While processed food can qualify as a NY product, this initiative is meant to encourage healthier food options in the cafeteria and to support local farm businesses.

Harvest of the Month (HOTM) is a way to feature a different food that is grown, harvested, or produced in New York State each month. That food item can then be used within the school’s lunch menu 2-3 times during that month. This is a way to expose students to new foods or to having it prepared in a new way. HOTM can also be used to connect what foods they are eating with lessons for students and their families on how to grow, cook or prepare them.

Tastings are another great way to expose students to new foods. Ideally done about once a month, it is another chance to interact with students and have them try the harvest of the month in a raw or prepared state. After the tasting, you can also get feedback from the students on whether they liked it!

New York Agriculture in the Classroom (NYAITC) gets Farm to School programming beyond the cafeteria and into everyday K-12 curriculum. It is an initiative that helps educators to integrate agricultural education into the classroom and has a large pool of resources to pull from no matter the age group or subject. NYAITC is also the developer of Agricultural Literacy Week.

Field Trips and Experiences can be a great hand’s on and interactive addition to any Farm to School program. While these can by virtual, on campus or off campus activities, they all become memorable experiences for students. A trip to a local farm gives students a chance to learn how a farm operates and give them an appreciation for agriculture and the challenges it faces.

While these are important aspects to a successful Farm to School Program, there is no “one way” to do them. Every program is different, but all are important.

In order to create a sustainable program, each school needs to have a team of dedicated individuals who champion the program and work together to maintain its momentum. This team often includes Food Service Directors, school administrators, educators, and volunteers.

If you would like to become a member of your school’s team, or to learn more about Farm to School in Schoharie and Otsego Counties, contact Mariah Goodwin at mog27@cornell.edu or call (607) 547-2536.

Last updated September 4, 2025