By PNW BOCES
Research shows that when students eat and learn about locally sourced food, the benefits go far beyond the lunch tray. From nutrient-dense meals to a deeper appreciation for where food comes from, local food education can have a powerful and positive impact on students’ wellbeing.
That message came to life on April 30, when nearly 100 educators, farmers, food distributors, vendors, and school food service professionals gathered for the Lower Hudson Valley Farm-to-School Learning Lab.
Held on Putnam Northern Westchester BOCES’ Yorktown campus and co-hosted by the New York State Department of Education (NYSED) and Cornell Cooperative Extension Harvest NY, the event yielded inspiration, collaboration, and hands-on learning.
The goal? To strengthen connections between local agriculture and school communities and provide teachers and school food service workers with tools that support student health and nurture a sustainable farm-to-school food system.
“This event truly exemplified the internal and external efforts of the PNW BOCES Sustainability Committee,” said Dan Novak, Regional Coordinator of Environmental Education, who leads the new committee and was instrumental in bringing the “lab” to the BOCES campus. “PNW BOCES continues to take steps toward creating a more immersive sustainable environment for our students and staff, while also leading the way for other districts in our region.
Something for Everyone
Interactive sessions demonstrated ways teachers can integrate food science and nutritional know-how into their classroom lessons. Vendors and producers learned how to navigate the process of selling their goods to schools. And food service staff from across the region donned aprons and headed to the Tech West kitchen, where chefs from culinary consulting company Brigaid and NYSED led hands-on cooking demonstrations using fresh, local ingredients from New York State farms.
BOCES Lead Cook Gerry Gleason said she enjoyed trying out creative recipes like black bean brownies, said, “I loved learning new things—especially how to incorporate New York State products into our menus in new ways.”
A Feast of Ideas
Sessions like Vegetable of the Month, Eating a Rainbow, and Building a Wholesome Diet provided teachers with engaging and innovative ways to teach students about food and agriculture. One standout was the Market Sprouts activity, part of the federally funded SNAP-Ed program, where kids “shop” for free, fresh produce donated by local farms and vendors.
The day also highlighted community connections. A representative from Hilltop Hanover Farm in Yorktown showcased opportunities for field trips and in-school visits.
Lunch with a Local Twist
No farm-to-school event would be complete without a good meal—and this one didn’t disappoint. Attendees enjoyed a colorful, locally sourced lunch prepared by the participating food service staff. The meal included beef tacos, zesty Mexican salad, homemade salsas, vegetarian lasagna, and the surprise favorite—those black bean brownies topped with fluffy sweet potato frosting.
Looking Ahead
Attendees left the event excited and better informed about the benefits of locally sourced food in schools.
“It seemed everyone at the event left feeling inspired and empowered,” said Kristy Apostolides, regional farm to school coordinator for the Lower Hudson Valley at Cornell Cooperative Extension and one of the event’s organizers. “I certainly did.”
She added, “Change is never easy, but the energy in the room made the work of connecting our agricultural community to schools feel achievable. It left us all eager to continue the work together, both in the cafeteria and in the classroom.”
