FARM TO SCHOOL
Even When the Ground Is Frozen: Moving Farm to School Forward
BY JULIE M. RAWAY, MPH, RDN, CDN, SNS, FAND Registered Dietitian Broome-Tioga BOCES
Now that we’re well into winter and spring is right around the corner, it’s the perfect time to start reconnecting with local farms and stakeholders to plan ahead for next year’s Farm to School activities. Even while fields are resting, there’s plenty of meaningful work to be done to keep the momentum going. Here are a few ideas to get started: Procurement & Planning • Reach out to local farmers now to discuss what crops they plan to grow and explore ways to align school menu needs with their planting schedules. • Connect with your food distributors to explore what local products they already distribute and discuss opportunities to increase local sourcing next year. Taste Tests & Menu Development • Organize taste tests with students to try new or local foods. Root vegetables, storage crops, and greenhouse-grown items are often available in winter, but it’s also a great time to test new recipes, gather feedback, and plan to source local ingredients for them next year. • Use student feedback to decide which items could be added to next year’s menus. This helps build excitement and ensures student buy-in for new local options. Agriculture & Classroom Connections • If your school has an agriculture or garden program, explore ways to use student-grown produce in school meals or taste tests. • Connect with community partners such as your local Extension office and agricultural non-profits who can help support classroom agriculture education and strengthen connections between the classroom, cafeteria, and other farm to school activities. Those working in Farm to School are helping build a stronger, more resilient local food system. It’s not always easy! Yes, we’re working against the grain, but every local purchase and every student taste test makes a difference. Together, we’re investing in our communities, supporting local farmers, and ensuring students have access to fresh, local, and delicious foods year-round. On a side note, I’m excited to continue the great work Stephanie Lawrence (Thank you Stephanie!) started with Farm to School last year. Stepping back into this role is truly exciting, and I’m looking forward to building on that momentum this year. ■
WINTER 2026 FARM TO SCHOOL COMMITTEE CHAIR Julie is a Registered Dietitian and School Nutrition Expert who has led the Rock on Café™ School Meals Program for Broome- Tioga BOCES in Binghamton, NY, since 2009. The program enhances education by providing nutritious, well-balanced meals in a positive environment. Julie works with food service directors to ensure compliance with federal meal standards while managing community partnerships, media outreach, and grants. Under her leadership, the program has earned national recognition from the USDA and CDC for innovation in school nutrition. Raised on a farm in upstate New York, Julie is passionate about connecting students and communities to local food and agriculture. FreshBites 44 Julie Raway, MPH, RDN, CDN, SNS, FAND
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