LUNCH

A program that connects local farms to schools to provide a locally sourced sustainable food product to students once a week. This takes place in the form of a salad bar. A group of 8 students take fresh produce and turn it into salads of their choosing for around 100 students.

Challenge: In the absence of a healthy organic food option can we create a sustainable program to promote healthy and sustainable living?

We partnered with two main farms that provide us with produce: Madrona Farms, and Healing Farms.

New This Year

This is our second year of actively running the program. Last year we found that there was not much local seasonal produce available in February so this year we decided to make soup and bread instead, with only two salads to make the program more sustainable.

To make enough bread for 120 people each week we made 6-8 baking pans of bread. We did soup and bread for a four week period.

We used local flour

To prepare for soup we froze produce from our courtyard garden, as well as some locally sourced produce.

Mentorship

Thanks for taking the time to go through this presentation!

LUNCH

Locally United for Nutrition and Courtyard Harvest

Environmental Concerns

HOW WE DID IT

In order to minimize waste we offer a lower price for those who bring their own plate and use plates and cutlery that are completely compostable.

Each 8-week set we prepare salad and an extra, such as potato wedges, applesauce, or bread.,

Healing Farm

What is L.U.N.C.H?

BREAD

SOUP

Reynolds Secondary Presents

Phase Three

Being in a highschool we faced the problem of students graduating. To achieve a sustainable program we have started a mentorship aspect where the more experienced students partner with the new students and show them the ropes

Each Mentor also takes on a role with in the program, and now it is almost completely student run- from the food orders to schedules, creating new salads and 'extras' as well as continuously reflecting to make the program better.

Next year 3 students currently in the program will continue on to take the role of mentors. We are also connecting with interested middle schools to give them an idea of how to put on a LUNCH program at their school.

Phase 3!

MENTORS

One student decided to focus on collecting herbs, trying to utilize our courtyard better.

Another took on the task of making creative other options to show how local ingredients can be used. An example of this was the sorbet (hand picked blackberries and local peaches) and foccacia bread.

In order to make our program succeed over an extended time we have come up with a mentorship aspect. Each person that has experience guides the new, younger person. Because this is taking place in a highschool the turnover of students that gradate is quite high.