Proviso Township High Schools, District 209, seeking ways to improve and increase access to high-quality, locally sourced food, will apply for a grant from the U.S. Department of Agriculture’s Farm to School program.
The application will be in collaboration with the Real Food Collective, a community food collective based in Maywood that promotes and helps local communities build a “resilient local food system” through the mobilization of “the power of food, community and connection.”
At its Jan. 13 meeting, the Board of Education unanimously approved the grant application. Board member Sandra Hixson was absent from the meeting.
According to Superintendent Krish Mohip, the district applied for a $10,000 grant but are not guaranteed a specific amount if the grant is approved.
“This collaborative program aims to establish a community-and school-operated mobile farmers market that connects local farms, students, and families through fresh, regionally sourced foods and hands-on nutrition education,” said District 209 officials via agenda documents.
The Kitchen-Patrick Leahy Farm to School Program is a competitive grant that supports planning, developing and incorporating farm to school programs in the National Lunch School Program, the School Breakfast Program and the Summer Food Service Program among others.
If selected, a grantee can use the money to either create a new farm to school program or expand existing efforts. Existing efforts can include training, planning, establishing supply chains, purchasing equipment, planting school gardens and field trips to agricultural operations.
According to a presentation during the board’s Committee of the Whole Meeting on Dec. 2., if selected, the grant will be used to launch a mobile farmers market to bring fresh, locally produced food to all three Proviso campuses and community sites.
The grant will also help create a learning lab, improve cafeteria integration, expand equitable access to regional foods, and nutrition education along with giving students opportunities to gain important skills such as market operations, customer service and sustainability practices.
“This particular grant will allow us to possibly even get a food truck to sell and promote local farmers and for the community to be able to purchase local farm freshly grown fruits and vegetables,” said Stephanie Garza, manager of the Food and Nutrition Services department. “What we are looking to do is in partnership provide it to our communities, provide that fresh fruit and vegetables from other areas they might not be able to get from.”
Roberto Gonzalez, nutrition coordinator with D209, said the partnership with the Maywood Farmers Market at the Maywood Library would be a big part of the grant with the goal of helping increase its visibility.
The program would ensure all three schools are able to fully participate and host the food truck, said Gonzalez.
Initial questions regarding the financial sustainability of a food truck were raised by board members, however Gonzalez said those costs would be taken up by the Real Food Collective as Proviso would only be provided the space for the truck to come to market.
Garza said the department would show support for the grant and work alongside the district to increase student awareness and participation.
According to the Food and Nutrition Service website for the U.S. Department of Agriculture, the competitive grant will fund innovative farm to school projects ranging from $100,000 to $500,000, with $18 million in funds available.
