REAP Food Group Farm to School Program

REAP’s Farm to School program works with the Madison Metropolitan School District (MMSD) to bring fresh, nutritious, locally- and sustainably- grown food to children. The program teaches children about healthy eating and the environment, strengthens links between the classroom and the lunchroom, and helps establish a stable market for local farmers.

The following is a summary of our Farm to School work:

-REAP Farm to School Snack Program: REAP supplies Madison’s FFVP-qualifying elementary schools with a locally-produced fresh fruit or vegetable snack each
Thursday. Over 5,500 students enjoy snacks such as cherry tomatoes, Concord grapes, apples, kohlrabi, and carrots. Along with each snack, REAP sends an educational “Snack Bite” handout to each classroom with information for the teachers to share during snack times.

-Madison Metropolitan School District Farm to School Project: A partnership between REAP Food Group and the MMSD Food and Nutrition Department, the MMSD F2S Project is focuses on procurement of locally-grown food for MMSD meal service and nutritional and agricultural education. MMSD and REAP have been working together on Farm to School for over a decade; this partnership solidifies a joint commitment to increasing local procurement and creating systemic farm to school change.

-Classroom Lessons: REAP's four half-time Farm to School AmeriCorps members teach interactive, hands-on lessons in Madison classrooms. Lessons are geared toward teaching students about their food system, making connections between the food we eat and how we grow a healthy, just, and sustainable community of local eaters. Lessons incorporate local food and bring farmers directly into classrooms.

-Chef in the Classroom: REAP brings local chefs into middle and high schools to teach students about food and health in a direct, hands-on way. Chefs lead cooking
lessons and demonstrations using local, seasonal ingredients, and talk to
students about local agriculture, sustainability, and careers in food. Students
are encouraged to taste, smell, touch, and appreciate fresh and healthy
foods, and they are empowered to bring the recipes and ideas home to
cook healthy, locally-sourced meals with their families.

-Taste of Wisconsin Holiday Sale: An alternative fundraising option for area schools which supports sustainable Wisconsin producers and businesses while providing schools with greater returns. Products available through the fundraiser include a wide selection of locally produced, hand-crafted and fairly-traded items. The Taste of Wisconsin Holiday Sale raises more than $25,000 for participating schools and sends over $40,000 to local farms and businesses.