This document summarizes various farm to school programs and initiatives in Wisconsin. It describes existing organizations that work to connect schools with local farms, including programs run by Wisconsin Homegrown Lunch, AmeriCorps, and the Center for Integrated Agricultural Systems. It then provides details about farm to school pilot programs launched by the Chilton & Hilbert School Districts, including steps taken over three years to incorporate more local foods and reduce processed foods in school meals. Key actions included adding fruit/veggie bars, purchasing local produce and meats, and removing processed ingredients. It discusses challenges of funding school lunch programs and strategies for gaining community support for farm to school initiatives.

1. Changing how we view school lunch.Farm to School in Wisconsin

2. Existing WI Farm to School OrganizationsWisconsin Homegrown Lunch ~ (a joint project of the REAP Food Group and CIAS) is a community based initiative working to provide local foods to the students of the Madison Metropolitan School District.

3. The AmeriCorps Project ~ a nutrition education and local purchasing project piloted by the Department of Agriculture, Trade, and Consumer Protection (DATCP) functioning state-wide.

4. CIAS, the Center for Integrated Agricultural Systems houses the Great Lakes Region Farm to School organization.

5. The Northeast Wisconsin Farm to School Initiative ~ a grass-roots project providing assistance and training to schools and community groups in northeast W.I. based in Chilton. Chilton & Hilbert School Districts F2S Pilot ProgramSteps to a Better School Lunch: The First Year…Created fruit and veggie bars at all locations, on all lunch lines. These bars became part of the ticketed meal and are self-serve.

6. Began purchasing local produce starting with apples.

7. Expanded local produce to three farms within 50 miles of the districts purchasing seasonal vegetables and fruits September through November and again in May and June.

8. Marketed the farm to school program through local papers, local television and the school website. Got the word out and gained much needed support.

9. Retrained staff and introduced them to prep and cooking techniques, slowly changing the “place and press” process for the last 15 years.The Second Year…Added Beef and Pork Producers to the Program Advertised for and connected with beef producers in the area.

10. Began purchasing burgers and bulk ground beef from a grass-fed producer. Later we added ground pork and pork fajita strips.

11. Created our first green program in the kitchens; “Feed Bob, the Pig.” All work stations in each kitchen collect food scraps including fruits, vegetables, pasta, and breads freezing quantities daily for pick up by the local farm partners to be fed to…. “Bob”.Dolly-Rock Farm, Hilbert WIBob

12. Govt. Commodity Burger Ingredients:Ground beef 55% by volume (liquid measure)

13. TVP: textured vegetable protein 45% by volume (liquid measure)