In North Colonie, New York, farm to school is a growing and thriving aspect of this Capital Region school district. Their success is largely due to the compassion and heart they bring into their strong relationship building efforts, both internally and externally. Internally, the farm to school team works with district staff, educators, and food service staff to integrate farm to school elements in the classroom and cafeteria. Externally, they have built a great relationship with nearby farms, producers, businesses, and their local community.
Last year Shaker High School of North Colonie Central School District was a member of the 2023-24 Cohort of the New York Farm to School Institute (Institute). This year the Blue Creek Elementary School of the school district is a member of the 2024-25 Cohort of the New York Farm to School Institute. During the Summer Retreat of the Institute, the team including district-wide Farm to School Facilitator, Amber Cost, developed the following values statement and goals.
At Blue Creek Elementary, we believe that food is love and your next shared meal is your next great memory. We value providing high quality, locally sourced food that:
- Allows everyone to have a seat at the table and enjoy a nourishing meal together.
- Teaches all students about the diversity of food grown in their community.
- Empowers students to choose foods that are healthier for their bodies and minds.
Their goals of:
- Integrating locally sourced food into their cafeterias
- Ensuring food equity and access to all students
- Educating their students on what culturally and agriculturally diverse food systems look like
- Connecting to the community to ensure a sustainable program
Last school year, Forts Ferry Farm hosted a hands-on culinary training and professional development for scratch cooking for the district’s food service staff. This training covered various culinary topics including knife skills, vinaigrette making process, and incorporating produce into their menu items. After receiving training, the district incorporated 300 pounds of whole butternut squash purchased from the farm into their menu. With the help of Forts Ferry Farm staff in processing the squash, each school had the opportunity to use it in their cafeteria. Using their own variation or take on this dish, the food service staff were able to significantly enhance the nutrition and flavor of this traditional kid favorite.
Butternut squash being cut by food service staff.
Food service staff washing the butternut squash.
Shaker High Institute team by the racks of cut and cooked squash.
One of the squash and mac and cheese dishes served in the district.
In addition to the partnership with Forts Ferry Farm, the district, through the District’s Food Service Team, lead by Lisa Ostrowski and Alex Clements, has been procuring food from other local growers and producers like Hillard’s Greenhouse (owned by a family in the district), Kilcoyne Farms, Casa Visco and Headwater Food Hub (Hudson). The progress and development of partnerships can be attributed to the dedication of Lisa Ostrowski, Director of Food Service, and Alex Clements, Assistant Director of Food Service, to improving local procurement in the district to reach the 30% Incentive.
Cultivating a strong relationship with local farmers, producers, and organizations has not only helped the school source food but also find locations for field trips and resources for gardening and other projects. Last year the district hosted field trips, secured plant starts, and engaged 7,200 students in their farm to school efforts. Over the past few years, the district has ensured six of the eight school buildings having gardens that offer a total of 26 raised beds, an outdoor learning space, sensory features and fruit trees.
This year, the garden space at Blue Creek has been able to facilitate lessons and expand through a network of partners and staff at the schools and districts. With the support of the small stipend of our program, trees to establish an orchard in their garden space has been procured. This orchard includes elderberry, paw paw, and apple trees as well as blackberry and raspberry plants. This has been a collaboration with Richard Daley, Founder of Sunray Sustainability, supporting the team developing a design and plan. This fall, garlic sourced from Forts Ferry Farm, ensured elementary students could plant the garlic that will be harvested next year. The innovation lab teachers throughout the district with K-5 Health educator, Jen Moran, have been able to give their students age-appropriate lessons to build awareness around agriculture and health.
Loudonville Elementary class planting garlic.
Garlic tucked into bed with a layer of straw.
This school district has excelled at incorporating the 3Cs (Classroom, Cafeteria, and Community) while planning for the long-term sustainability of the programs and efforts. The team is looking ahead in the spring to plant a native pollinator patch within the orchard. On a longer term scale the team hopes to add a sensory space and outdoor classroom space to Blue Creek Elementary. These improvements have been thoughtfully designed to give students a more engaging, hands-on education that will last a lifetime. By understanding the importance of food in their cafeterias and empowering students to engage with the topics that excite them most, this program has found its footing and success. It has been a pleasure to have the school district join the New York Farm to School Institute for a second year with the Blue Creek Elementary School!
Photos courtesy of the North Colonie Central School District