Love Your Veggies

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The Love Your Veggies™ campaign has received support from the following organization

The School Nutrition Foundation
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Winning School	Highlights of this proposed program include:
Andrew K. Demoski School Nulato, Alaska	Students will build and maintain a school and community greenhouse to provide fresh fruits and vegetables in the school lunchroom and to community at large Students will be able to work at the greenhouse during the summer months as a community service project with all of the summer vegetables going to help serve the community Students and parents will receive nutrition education to increase produce consumption at school and home
James L. Cowart Elementary School Athens, Ala.	“Veggies Rule” features an increased variety of fruits and veggies available in salad bar at lunch time, a new produce mural to be painted in the lunchroom, and an enticing rotating menu "Vegetable of the Month" curriculum incorporated into classroom, library and lunchroom; corresponding literature will be sent home An implementation committee of students, parents and teachers and will be formed to make all program-related decisions on how best to rally students around healthy changes at school and at home Community members will be invited to help students, parents and teachers tend the school garden
Jack L. Kuban Elementary School Phoenix, Ariz.	“Viva Snacks – Veggies and Fruits” will immerse students in school mealtime, where they will measure and study plate waste as part of their science curriculum Parents will be invited to join students for lunch at no cost, and a parent’s night will be held with displays of produce made by students. Recipes translated into Spanish will be available, and Hispanic physicians will talk about nutrition
Horace Mann Elementary School Oakland, Calif.	Addition of equipment and staff will allow school to participate in Oakland Unified School District’s Salad Bar Program, providing fresh produce daily as part of the reimbursable lunch program Access to produce at school mealtimes addresses crucial need attributed to unavailability of produce at nearby mini-marts and grocers, as well as lack of exposure to healthy foods at homes in school’s low-income community Students will tend edible vegetables in school garden, sharing their harvests with all students as part of salad bar program Parents will receive nutritional tips for serving healthy meals at home as well as be involved via volunteer opportunities during school lunch and Saturday workdays in school garden
Starr King Elementary School San Francisco, Calif.	Nutrition education will be incorporated into each classroom, and nutrition workshops for parents, including a focus on culturally competent nutrition, will be offered Healthy Snack Program featuring fresh fruits and veggies will be integrated into the classroom and lunchroom An after-school walking club for students, teachers and parents will encourage families to exercise and eat well together
Crawford Elementary School Aurora, Colo.	“I Love My Veggies NOW!” program will make fresh fruits and veggies available for all students during lunch time Kick-off assembly to get teachers and students excited for the program will be held Quarterly family nights will feature fresh produce for tasting and school newsletters will be distributed containing recipe tips, nutrition facts and games related to fresh produce for families to do together at home Community health organizations will be invited to monthly meetings to share with parents expertise in healthy eating and provide tips for finding affordable ways to increase fresh produce consumption at home
Christopher Columbus Academy New Haven, Conn.	Students will be inundated with healthy eating campaign messaging posted to bulletin boards, in parent newsletters, within scavenger hunts, and marketed on t-shirts and student-designed posters Parents integrated into efforts through healthy cook-offs, cooking demonstrations and produce tastings Partnership with local “City Seed” organization affords parents and students workshops on locally grown produce and after-school walks to local farmer’s markets. Nutrition curriculum in classrooms supplemented by health-focused software, books and DVD library; students offered access to vegetable bar daily
Forest Oak Elementary School Newark, Del.	“Veggies R Fun: The Panther Produce Project” will plant indoor classroom and outdoor gardens, host healthy cooking classes for families and publish a student veggie cookbook Fresh produce will be available for students at lunchroom salad bar Students in kindergarten will receive veggies that coincide with the “letter of the week” to tie-in with classroom curriculum
Triangle Elementary School Mount Dora, Fla.	“Tasty Testing” program involves 4th and 5th grade classes creating salad recipes, calculating their nutrition value, and then tasting them with the entire school tasting them, including invited parents Recipes will be compiled into a cookbook at the end of the school year, while produce will come from the school garden, local farmers markets and grocery stores Salad of the month recipes, as well as health and nutrition tips, will be posted on the school’s Web site
Lyons Elementary School Lyons, Ga.	“Project VEGGIES: Vegetables Energize Georgia’s Growing Industrious Elementary Students” introduces a school vegetable garden, sponsors a Farmer’s Market Day and Family Night Nutrition Education program, and offers a monthly exercise class Science teachers will incorporate nutrition education in classroom activities and projects, and encourage children to use the My Pyramid to make healthy food choices and find balance between food and physical activity School will partner with the University of Georgia Cooperate Extension Service, Meadows Regional Wellness Center, Toombs County High School, Toombs County Health Department and local farmers to enhance the program
Ewa Beach Elementary School Ewa Beach, Hawaii	Grant will offer a variety of fresh produce during lunch and weekly mini taste testing sessions to give students opportunities to taste and learn about various produce Food demonstrations will be held in the cafeteria and classrooms Activities like a school-wide poster contest to promote produce consumption, student-produced public service announcements aired daily through school bulletins, and mini-veggie gardens in classrooms will take place throughout the year
Ucon Elementary School Idaho Falls, Idaho	Grant program will provide healthy vegetable snacks to each student three times per week Physical education teacher will provide supplemental lessons in healthy eating in the classroom Parents will be involved through classroom participation and lessons brought home by students trying new produce at school
Inter-American Elementary Magnet School Chicago, Ill.	“Eat Well For Life” program involves students in the planning of the school lunch menu and the maintenance of the school’s organic garden plots Along with the Organic Schools Program (OSP), the school will offer a veggie station in the cafeteria during lunch, incorporating traditional Latin American dishes In addition to harvesting produce from their own garden, fruits and vegetables will be purchased from local organic stores and farmers’ markets
Fairview Elementary School Bloomington, Ind.	“Balanced Life” program will have students chart their weekly fruit and vegetable intake on “challenge cards,” encouraging them to eat at least five per day, and will reward these students by raffling off a gift certificate to the local grocery store or farmers’ market Weekly challenge will be supported with increased availability and display of fresh veggies in the school cafeteria during lunch time, and students will receive water bottles, jump ropes and pedometers to encouraged balanced lifestyle Monthly classes will be held at the local community center where students and parents can sample produce and get recipes for healthy snack and meal preparation A committee of students will help the Healthy Schools Coordinator to get the “Balanced Life” message across to other students and to parents through the school newsletter
Dayton Center School Dayton, Iowa	Students will be provided with a fresh fruit and salad bar at lunch, and two additional snack times will be added for more opportunities to eat fruit and vegetable snacks throughout the day School Nutrition Association materials will be used for nutrition education during class, teaching kids to make healthy choices for a healthy lifestyle Nutrition information will be sent home to all parents Produce will be purchased from the Dayton Community Grocery Store
Rolling Ridge Elementary School Olathe, Kan.	“Gardens of Oz” invites students into a land of fresh fruits and veggies, encouraging them to eat a variety of produce colors each day – just like the rainbow from the “Wizard of Oz” Students served Oz-themed meals featuring fresh produce at special events taking place for one week of each month. Student representatives help run veggie-themed activities and games in-class to support produce trial Auntie Em’s farmer’s market will provide students and parents tastings of rare veggies from Munchkin Land, also selling/giving fresh produce to families to take home. Local growers encouraged to participate. Creative recipes focusing on fun, colorful vegetable pairings introduced to students through interactive demonstrations
McFerran Preparatory Academy Louiseville, Ky.	McFerran McVeggie Cart and McVeggie Mart are centerpieces of the program where students will have access to fresh produce at during lunch three days per week Students will vote for favorite fruits, veggies and healthy recipes; feature a food of the day on the morning student TV show; and will keep a journal of foods eaten at home. Students will publish the McVeggie Cookbook with the winning recipes. Celebrity chef will host a demo for parents on healthy, tasty recipes that appeal to children, while local food distributors will provide coupons for fresh fruits and veggies. Produce for McVeggie Cart to be procured by neighborhood farmers’ markets through Community Farm Alliance; local farmers will speak to classes to explain farm-to-table process
Crestworth Elementary School Baton Rouge, La.	“Food For Life” program strives to teach children importance of eating healthy foods through curriculum and hands-on activities revolving around healthy snacks Teachers will be assigned specific fruits and veggies to integrate into classroom curriculum and will lead preparation, tasting and science demonstrations with students Parents will be invited to join students for afternoon snack time on Fridays, where students will taste both cooked and raw produce
Stevens Brook School Bridgton, Maine	"A to Z: Hidden Fruits and Veggies" program will introduce students to new fruits and vegetables each week for 30 weeks These choices will be incorporated into class lessons and included on the school Web site with recipes for parents and a blog for parent questions to a local dietician Project will culminate with community "Pride in our Schools Day" celebration, including taste tests, recipes, interactive nutrition games and take-home nutrition information
General John J. Stefanik Elementary School Chicopee, Mass.	“Get on the Right Foot, Eat Veggies and Fruits” introduces a fruit and vegetable bar at breakfast and lunch, spotlighting a particular vegetable or fruit each week University of Massachusetts Cooperation Extension will lead nutrition classes for all grades with an emphasis on produce, and after-school nutrition classes for upper grades will be offered Locally grown vegetables and fruits will be purchased through local chapter of National Farm to School Project Parents will receive monthly newsletters with program information for parents, and will be invited to four workshops featuring dinner with fresh seasonal fruits and veggies
West Michigan Academy of Environmental Science Grand Rapids, Mich.	Nutrition program combining environmental science concepts, like gardening and local foods, with the classroom curriculum to teach about nutrition will be executed Snacks and meals using produce from the school gardens or from local organic foods will be prepared, lessons on nutrition will be incorporated into physical education classes Summer garden program will be offered to all free and reduced lunch students to maintain healthy habits in summer months
Highland Elementary School Columbia Heights, Minn.	“Producing Healthy Kids, Starring the Students of Highland Elementary” hopes to increase student produce consumption by 25 percent School will introduce a fresh produce station/salad bar in the cafeteria, offering five to seven fresh produce items twice a week Nutrition education will be enhanced through a "Produce Learning Laboratory" program occurring once a month; parents will be invited to join students during lunch and during the Produce Learning Lab School will also plant a garden and invite local farmers to visit the school and speak to the students
Threadgill Elementary School Greenwood, Miss.	“Treasure Chests” program works to increase students’ access to and acceptability and knowledge of fruits and vegetables Produce will be distributed to students during snack time, and each class will decorate its treasure chest with a fruits and vegetables Vegetables will be served at least three times a week as afternoon snacks in the classroom right before children go home to empower students to promote healthy food choices at home Fruit and vegetable nutrition information, including simple recipes, snack ideas and menu items for parents to prepare at home, will be incorporated into class curriculum
Forsyth Elementary School Forsyth, Mont.	“Fruits & Veggies – The New Fast Food” program will supplement hot lunch with a variety of fresh produce, and a child-size salad bar will offer a larger variety of fresh vegetables and fruits to all students Fruit and vegetable murals will be painted on the lunchroom walls Students will choose a “fruit or vegetable of the month” and educate other students on important facts for each selection
Greenfield Elementary School Greenfield, Mo.	“Veggie Might” program will include a renovation of the school garden with raised beds for additional crops and smaller beds for individual classes High school FFA and community garden club members will participate to foster community involvement Classes will receive afternoon vegetable and fruit snacks on a rotating basis and vegetable or fruits of the month will be chosen
Eastway Elementary School Durham, N.C.	“Veggies Alive!” (All Lunches Include Veggies at Eastway) celebrates fresh fruits and vegetables through weekly taste tests at lunch, field trips to a community garden, and the participation and education of parents School dietician and nutrition staff will teach fun facts about weekly featured fruits and veggies as well as evaluate students’ response to taste tests to ensure their favorites are included in future menus School will hold kick-off event to unveil a Veggies ALIVE! mural and decorations to create excitement among students Parents will learn about produce and taste fresh vegetables samples at PTA meetings, receive a monthly Fruit and Veggies Fun Facts educational newsletter (bilingual and containing recipes), and will join in field trips to SEEDS community garden Representatives from both SEEDS and El Centro Hispano, a Hispanic/Latino outreach center, will visit PTA meetings to invite families to participate in their health-promoting programs
Roosevelt Elementary School Jamestown, N.D.	Roosevelt G.R.O.W.S. Garden Project will let each grade level construct its own raised garden plot to be planted and tended by students with help from high school VoAg students, horticulture students, FFA Chapter and the Roosevelt PTO Harvested vegetables will be used in the lunch program and any excess will be donated to the Community Pantry; teachers will promote healthy eating and encourage 30 minutes of exercise through weekly gardening FFA members will assist in the classroom using the ‘Project Pals’ program, where students learn how plants grow and develop a caretaking attitude toward the earth
Hillside Elementary School Omaha, Neb.	“Lunch’n Crunch Bunch” features nutrition education themes that promote selected veggies and fruits to students weekly on cafeteria crudités kiosk A weekly newsletter feature and informational brochure about each week’s particular produce will give tips on how to use them to make quick and nutritious meals, and after-school or bedtime snacks Student Vegetable Ambassadors will promote program and engage fellow students to learn produce preparation, participate in contests, take surveys and play games, incorporating incentives reinforce the development of life-long eating habits Monthly themes will accompany evening meals to the area Boys & Girls Club
John H. Fuller Elementary School North Conway, N.H.	“John Fuller School Falcon Farmers” community organic gardening project will now be expanded into a year-round greenhouse project, increasing student exposure to fresh and healthy produce Students will be researching, planning, maintaining and harvesting from the garden with the help of teachers, parents and community members School will also be expanding the variety of fruits and vegetables available at lunchtime
Number 4 Elementary School West New York, N.J.	“The Four C Café” focuses on community, classroom, cafeteria and commitment, using the cafeteria as a learning laboratory Partnership with local farm provides fresh produce, field trips to farm will demonstrate farm to table process Weekly demonstrations and tastings will highlight an unfamiliar fruit or veggie while accompanying recipes will take new learnings home Educational workshops, cooking classes and exercise activities will be open to students, faculty and families outside of school hours, while the role of nutrition will be infused into curriculum in the classroom across subjects
Pecos Elementary School Pecos, N.M.	“Delicious & Healthy Eats” provides students with a fruit and vegetable bar during lunch three times a week and fresh produce twice weekly for snacks, giving students the opportunity to observe peers and role models consuming fruits and vegetables Students will prepare simple produce recipes, assist in that school garden and green house, and prepare fruit and vegetable snacks for school community events; field trips to local farms will also be organized. Parents will receive a monthly flyer containing nutrition information and recipes School has participated in the Farm to School initiative and are committed to rural revitalization by purchasing produce from local farms and growers throughout New Mexico
The Children’s Storefront School New York, N.Y.	“Healthy Harlem Kids Initiative” uses program components The Cookshop and Harvest Time in Harlem to increase students consumption of fresh foods at school The Cookshop teaches students and families how to purchase, store and cook fresh vegetables, inviting parents to workshops and demonstrations Harvest Time in Harlem utilizes volunteers and special guests to teach students and families how to cook healthier meals, while the Harvest Home Youth Farmstand operates seasonally under student management Students work with local farmers to operate the youth-run market, which also allows community members access to fresh produce at prices they can afford, as the high cost of certain foods are a huge barrier within the surrounding neighborhoods
Market Street Elementary School Youngstown, Ohio	"Snack: Students Nutritional Awareness Cultivates Knowledge" program will center around a new on-campus greenhouse 4th Grade Garden Club will be created where plants are grown to teach students the produce process from seed to consumption and how to raise money from the community to purchase vegetables for free veggie bar Vegetables will be provided during lunch and teachers will discuss nutritional value and conduct surveys while students maintain food journals
Choctaw Elementary School Choctaw, Okla.	“The Veggie Schooner” implements a veggie station that resembles a covered wagon (schooner) similar to those that raced for land more than 100 years ago (the town of Choctaw, Okla., is one of the boundaries from the Land Run of 1889) The Veggie Schooner will focus on produce history, fun facts and kid-friendly recipes that will help students take their healthy habits home Each month, the school will highlight an important fruit or vegetable in a student handout
Irving Elementary School Muskogee, Okla.	“Producing Great Minds” creates a junior food handler’s class to help prepare and distribute fresh produce Students receive training to help in snack preparation so they will have the skills at home to prepare and serve fresh produce Special after-school nutrition presentations will be scheduled to provide educational experiences for the entire family to prepare and serve fresh fruits and vegetables
Applegate Elementary School Eugene, Ore.	“Making Healthy Food Choices from Farm to School” immerses students in fresh produce with school garden sessions, farm field trips, nutrition lessons, harvest days and Harvest of the Month tasting tables, and a vegetable station offered in the cafeteria Special Harvest Days in the fall and spring send students home with a box of fruits and veggies from farms they visited on field trips and from their school garden to prepare a meal with their families Local partners The School Garden Project and Oregon State University Extension will provide garden sessions and garden-based nutrition lessons to students Parents will serve on the school’s Farm to School committee to assist with program planning and evaluation and will volunteer during garden sessions, farm field trips and harvest days.
Graystone Academy Charter School Coatesville, Pa.	“Vast Variety of Vegetables” adds a vegetable station in cafeteria, and stages school-wide competitions between classrooms to encourage kids to try new and different veggies Older students serve as mentors and research nutritional values/origins of veggies as part of classroom assignments Local farmers will be invited to speak at assemblies and plan field trips to local farms
Urban League of Pittsburgh Charter School Pittsburgh, Pa.	“Delectable Dining” introduces students to a variety of produce through hands-on activities and nutrition education Gardening Club where students grow produce at the school under tutelage from the local Healcrest Urban Community Farm and take weekly visits to the farm will be established School will host a Family Harvest Event during the harvest season to increase family awareness and education
Ella Risk School Central Falls, R. I.	“Expand Your Plate!” imparts veggie knowledge on students in three phases: Learn Your Veggie Tables, Veggie Combos and Race to the Veggie Line Learn your Veggie Tables exposes kids to vegetables they do not typically see, such as squash and cauliflower; new veggies will be offered in addition to the traditional menu vegetables Veggie Combos gives students will have the opportunity to build their own vegetable and dip combination using their recently expanded catalog of known veggies Race to the Veggie Line gives students a sticker when they select the Veggie of the Day, which is then added to their classroom poster when the veggie is eaten. The first class to reach 200 vegetable servings will win a veggie pizza party for their class Twice during the year, the school will hold a Harvest Fest featuring fresh Rhode Island grown vegetables
Nevitt Forest Elementary School Anderson, S.C.	“Grow A Healthy Me!” incorporates gardening, regular taste testing, and field trips to local farms and farmers’ markets to build upon existing farm to table curriculum Kindergarten and first-grade students will plan, create and maintain a school garden, while students in all grade levels will use the garden as a learning lab Educational materials for parents will be sent home in a weekly folder, including tips on nutrition lesson reinforcement and produce integration at home Produce will be procured through a combination of local farms, Clemson University Agriculture Stations, the Anderson County Farmers Market and local suppliers
Edmund A. Burns Elementary School North Charleston, S.C.	“Crazy for Fruits and Veggies” will provide every student with access to fresh fruits and vegetables PTA will hold health and wellness night for parents with instruction and games on why fresh produce is vital to growing children Nutrition lessons will be incorporated in the classroom; presentations and posters will be utilized
Wakpala Elementary School Wakpala, S.D.	“Healthy Choices for Healthy Hearts” will teach students about produce through vegetable sampling, health classes, recipe distribution, food preparation and purchasing education, and weekly meal logs Friday backpack project will help parents encourage their children to try new vegetables brought home at no cost to the family Community involvement will be encouraged by taste testing sessions at monthly events
Fall-Hamilton Elementary School Nashville, Tenn.	Program will explore new ways of including fresh produce into school and family snacks and meals with classroom and cafeteria education explaining importance of fruits and veggies in a healthy diet At least two family nutrition education dinner events will be sponsored and/or held Community involved through direct marketing program in surrounding neighborhoods and field trips to area organic farms
Sylvan Rodriguez Elementary School Houston, Texas	“Produce Healthy Kids” aims to utilize fresh produce in culinary classroom to expose students and their families to a variety of fruits and vegetables Students will be introduced to a weekly "Mystery Fruit or Vegetable" in which they will need to use all five senses to identify the produce; a "Lettuce Eat Well" vegetable stand will give kids a choice of produce to eat for "Five-A-Day Fridays" Students will work in school garden to tie in the concept that food comes from the earth, and student-harvested fruits and vegetables will be included in the vegetable station A parent cooking class will focus on nutrition, healthy menus, and ways to combat childhood and adult obesity; monthly informational flyers will be sent home to keep families healthy Produce will be obtained from the Houston farmers’ markets coalition, and school plans to put its own Farmers’ Market in place to generate funds that will be invested back into funds for seeds, tools, and supplies for existing culinary programs
Canyon Elementary School Hyrum, Utah	Veggie of the Month (VOM) will be introduced at the vegetable bar and will be used in educational materials and as an ingredient in the weekly school lunch menu Families and community members will be invited to a Canyon Colts Love Veggies Fair to introduce the program and feature vegetable recipes, tasting tables and nutrition education and demonstrations USU Extension Educators will offer monthly evening cooking classes to families and community members on selecting produce in season and cooking with fresh ingredients
Summer Hill/Ruffin Road School Richmond, Va.	“Banking of Fruits and Vegetables” will use a banking concept to promote the consumption of fresh produce from The Fruit and Veggie Bank salad bar The Fruit and Veggie Bank will provide food students need to make healthy deposits into their growing bodies, and Fruit and Veggie Bucks and Fruit and Veggie Check Book will be educational tools to help students learn the importance of consuming and monitoring their produce intake Parents will be invited to join children at lunch to observe healthy eating initiative, and will receive newsletters with nutrition information and healthy eating tips for meals at home
C.P. Smith Elementary School Burlington, Vt.	“Smith Salad Bar Project” will finally bring a salad bar to C.P. Smith, the last school in the district to receive one due to a lack of equipment, staff and funding Salad bar trainings will be held in each classroom where students will learn about salad bar etiquette, composition of a healthy salad, and serving techniques Bi-monthly taste tests where students help to create and modify recipes, prepare and sample new healthy dishes, and invite their parents to join them will be held at the school. Guest chefs and local farmers will add community involvement to the events
Seahurst Elementary School Seattle, Wash.	Only repeat winner of the Love Your Veggies grant, chosen as a winner for two consecutive years “Eat Healthy, Grow Strong” offers students daily access to a fresh fruit and veggie bar, while funding affords a wellness coordinator who works with teachers to create hands-on, experiential learning exercises in the classroom Eating Together as a Family night will be held to encourage healthy family mealtimes, sharing conversation starters and tips for a positive family meal Partnership with Washington State University’s Food $ense Change program provides hands-on nutrition activities for students with focus on those from limited income households
Elmore Elementary School Green Bay, Wis.	“GROW” project will partner with UW Extension Brown County to design, build and create microgreen farms for students to grow microgreens in the classroom UW Green Bay Dietetics Department students will help develop nutrition and gardening curriculum for students Students will maintain gardens, and cross-curriculum learning about gardening, vegetables and nutrition will be integrated into all classrooms – beginning with a pep rally, including vegetable mascots
Wheeling Catholic Elementary School Wheeling, W.V.	“WCES Presents Produce!” will expose students to new vegetables and fruits during weekly afternoon snack to introduce students to over 100 varieties of produce. Students and parents will learn about the selected produce to increase continued consumption Family nights where a local chef will prepare recipes using fruits and vegetables will be held on campus
West Elementary School Lander, Wyo.	“Explore Your Fruits and Veggies” will make more fresh produce available for students in fresh fruit and vegetable bar Classroom nutrition education teaches students about the importance of fresh produce in daily diet Small cookbook will be created for students to share with their families