No items found.
Through collaboration with local non-profits, farms, and the Madison Metropolitan School District Food Service Director, lettuce was started by seed in 4 elementary school classrooms. Training and instruction was provided by Rooted, a local non-profit community farm organization. Once seedlings reached 4 inches in height, seedlings were transferred to one of Rooted's farm locations to finish the growing cycle. The date for the lettuce to be featured in the salad bars was agreed upon once all logistics were considered— including harvest of lettuce, transport of lettuce to a registered safe food handling facility, distribution to the elementary schools, and communications with cafeteria staff. Lettuce was harvested by Rooted, and a second non-profit food organization (REAP) provided transportation, cleaning of lettuce in a certified facility, and distribution of lettuce to participating elementary schools. The event was promoted at one of Rooted's farm sites with government representatives in attendance. The pilot project since expanded into procurement of local meats, produce, cheeses, and more utilizing local food hubs as a third party liaison between farmer and school district. Emily oversaw and coordinated this project, and worked alongside all stakeholders including Josh Perkins, the Madison Metropolitan School District Food Service Director.