source: http://lebanon-express.com

Author: Matt DeBow

Lebanon students are throwing away less food in school cafeterias.

The Lebanon Community School District started incorporating more fruits and vegetables along with more cooking done from scratch at the start of the 2012-13 school year, said nutrition services director Angie Gorman. When these changes were made, many students were throwing away the new food selections.

"I think there was more waste last year when the new standards were implemented," Gorman said. "I think the students have adjusted well to the requirement of taking the fruits and vegetables."

Most of the students now take the required minimums on their own, and don't need to be reminded to go back and get more, she said.

"Many students have far more than the required minimums on their plate," Gorman said.

She has observed breakfast or lunch at every school this year, she said.

"I check garbage cans for waste and I have been pleasantly surprised," Gorman said. "There doesn't seem to be as much."

The changes were made as a way to comply with the Healthy Hunger Free kids Act that was implemented on July 1, 2012, which requires school meals to have a half cup of total fruits and vegetable.

Farm to School grant

Lebanon received a renewal of a Farm to School grant, which will be used to purchase beef and pork raised by students at Lebanon High School's Land Lab, Gorman said. The grant was used last year to purchase pork from the lab.

The grant was also used to purchase fresh fruits and vegetables from local farms last year, which will continue, Gorman said.

Currently, the food services program is purchasing fresh apples and Asian pears from Horse Creek Farms in Halsey, Gorman said.

Lebanon is one of 19 Oregon school districts that was awarded the renewal, according to a press release from the Oregon Department of Education.

Gorman said she plans to purchase one steer from Mike Wilson's agricultural program.

"(The beef) will probably be ready by spring, and we'll probably just to do hamburger because we can use that the most," Gorman said.

That meat will probably be served starting in fall 2014, Gorman said.

The pork that was purchased will be served in the cafeteria next month, Gorman said. The pork was made into sausage.

Pam Lessley retires

Gorman was promoted to director of nutrition services program at the beginning of the 2013-14 school year. Former director Pam Lessley retired at the end of the 2012-13 school year.

Gorman doesn't anticipate making many changes with the food program in her new position, she said.

"We'll be working on some new menu items and some more items that are made from scratch," Gorman said.