LM Apr 2025

More Students Eating Breakfast and Lunch at School Both districts held taste testing events to refine their scratch cooking recipes. Feedback from staff and stu dents guided recipe adjustments. Data from Murphysboro schools from September through October of 2024 showed an increase in student participation in the breakfast program of almost 9 percent at one of the district’s four schools. The same school showed an almost 13 percent increase in lunch program participation from September through October. Dr. Evers highlighted the abundance of local growers in southern Illinois, especially for fruits and vegetables, which makes local sourcing cost-effective. Both districts aim to source 50%-90% of their fruits, vegetables, and meats locally within five years. Cost Neutral Beyond Green has been tracking costs of food and labor at both Cobden and Murphysboro districts with the goal to keep the program cost neutral. This means the company tries to keep the costs of food and labor the same as or less than the amount of funding brought in per meal. The cost per meal fluctuates each month due to a number of variables, such as holiday meals, food source availability, etc. According to December 2024 data from Beyond Green, both Cobden and Murphysboro have stayed within budget while implementing operational changes to in crease efficiency, reduce waste and utilize scratch cooking methods. Limiting Waste A key aspect for a successful program which utilizes locally sourced, scratch-made food is limiting the waste. Admin istrators have noted that Beyond Green has been a key partner in deciding what changes needed to be made to decrease waste. Beyond Green has helped the schools assess the waste they create by calculating the overpro duction of menu items at the schools. This allows the schools to make adjustments to the quantity of items being prepared and keeps costs lower. Overall, the attitude of the leaders and stakeholders involved is the key element to implementing a success ful farm-to-school program. Cobden and Murphysboro

school leaders intend to continue scratch cooking with local products even when this grant initiative comes to an end. Mr. Shoemate said that this process “is a win-win for everybody.” The schools have made connections with local food sources, which not only feeds the students better quality foods, but also contributes school funding to local businesses and families. All parties involved look forward to continued growth which ultimately benefits the entire school community.

Coming Soon: IASA Podcast with Matthew Hickam and Greg Christian, CEO Beyond Green Partners

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LM April 2025