School Cafeterias

West Point Elementary School Garden is beginning it's third season of in-ground, organic gardening. We have spent the first two years building, cultivating and amending our very poor soil. Despite this, we have been able to grow many vegetables and fruits including tomatoes, squash, peas, corn, cucumbers, strawberries, potatoes, onions and garlic. Most of the harvest is eaten right there in the garden, but some is added to our salad bar in the school cafeteria.

We are a brand new lunch program that is reforming the old school re-heated foods into farm fresh organic fruits and vegetables.  Through donations from the Orfalea Foundation of Santa Barbara, Ca we have built a full service kitchen that is feeding 350-400 student each day.  We have a farm gleaning program through Santa Ynez Valley Fruit & Vegetable Rescue.  The organic local farms are gleaned daily, and truck loads of the fresh organic produce is brought to our kitchen and made in to delicious soups, salads, sauces and dressings for the students at Solvang's "Viking Cafe". 

 I am a parent volunteer who works with students at my son's (and soon my daughter's) elementary school in the school community garden.  My husband and I (and some parent/teacher volunteers) started the garden 3 years ago.  Our goal was to provide a space for nature exploration for the children and a chance for them to learn how to grow food and enjoy eating the food that they grow.  All of the children (about 360) plant seeds in the garden in the spring and then some children join me in the garden during recess time certain days to maintain the garden and taste what is growing.

Since 2010, Healthy Communities Coalition has strategically worked towards improving our area’s food system. We began developing a food hub by connecting local, state, and federal agencies, tribal groups, farmers, businesses, and community volunteers around the goal of creating an affordable, accessible and fair food system that bolsters our local agriculture economy, provides for residents in need, builds demand for locally grown foods, and creates a sustainable source of healthy food.