Despite the termination of a USDA program, Sturgeon Bay schools are determined to maintain their focus on locally-sourced food. The district has fostered strong relationships with local suppliers over the past year and a half, ensuring students enjoy nutritious meals while learning about the origins of their food.

Jenny Spude, the food service director, emphasizes the importance of continuing these partnerships even without additional funding. By prioritizing fresh, local ingredients, the schools aim to enhance student nutrition and educate them about sustainable agriculture.

Pioneering Partnerships in Local Food Sourcing

Sturgeon Bay School District has established robust connections with regional producers, including farms and food companies. Through a terminated USDA initiative, they secured grants to build these essential links, which now sustain themselves due to their mutual value.

The termination of the USDA Local Food to Schools Program has not deterred Sturgeon Bay from its mission. Instead, the district's food service director, Jenny Spude, views this as an opportunity to strengthen existing ties. She reached out to local suppliers who have recognized the significance of their partnership with the school, agreeing to provide competitive pricing. These relationships ensure that students continue to enjoy high-quality, locally-produced items such as cheese curds, smoked salmon, and pasta. Spude highlights the nutritional benefits of shorter supply chains, emphasizing how freshness enhances both flavor and health.

Educating Students About Sustainable Agriculture

Beyond nutrition, the program fosters awareness among students regarding the source of their meals. Visual aids in the lunch line introduce children to the farms behind their food, reinforcing Door County’s agricultural heritage.

Through signage and imagery, Sturgeon Bay schools actively engage students in understanding where their food originates. This educational component is integral to the program, reminding young learners of the rich agricultural history of Door County. Items sourced locally feature farm names alongside pictures, creating a tangible connection between the food on their plates and its origin. Furthermore, the initiative extends beyond Sturgeon Bay, impacting neighboring institutions like St. John Bosco Catholic School, which collaborates with the public district for its lunch program. While uncertainties remain regarding future funding, Spude remains committed to prioritizing local produce, ensuring students receive the freshest and most nutritious meals possible.