Organized by the Virginia Department of Agriculture and Consumer Services, Virginia Farm to School Week runs Oct. 5-9 and spotlights efforts taking place in schools to use more locally-produced foods.
At St. Anne’s-Belfield School the week is being marked with Chef Trey Holt’s continuing education of students in grades kindergarten through eight on a variety of new vegetables; with a portion of each lunch menu locally-sourced; and with the entirety of the Wednesday lunch locally-sourced. On the menu is curried winter squash soup, Buffalo Creek Farm cottage pie, and mixed green salad.
“Virginia Farm to School Week is a great way to showcase the participating schools, farms, and providers of locally-sourced product,” says Holt. “We, as a program, are continually looking for new partners in an effort to provide quality food choices for our children and expand our support of our local food system.”
Operated completely in-house, the School’s Dining Services Program mission is to provide healthy, nutritious, and delicious food while supporting farmers, sustainable practices, and the local economy.
Local and fresh foods are always a priority, and local partners include Twin Oaks of Louisa, Va. for tofu, Goodwin Creek Farm of Afton, Va. for bread, and Buffalo Creek Farm near Lexington, Va. for beef. Seasonal fruits and vegetables are sourced from Local Food Hub as well as 60 different local farms.
Black Bear Composting works with the School to compost all organic kitchen waste on both campuses.
For more information on the St. Anne’s-Belfield School Dining Services program, please visitwww.stab.org/diningservices.
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