Farm to Fork at Porterville Unified School District: A Q&A With PUSD’s Director of Student Nutrition Services Olga Sanchez

Farm-to-school initiatives improve child nutrition, support local economies, and connect school communities with the source of their food. That is why the Porterville Unified School District (PUSD) is transforming student nutrition through its new initiative to bring fresh, locally sourced foods. 

As part of their overarching climate action plan, PUSD is implementing funding from the California Department of Food and Agriculture Farm to Fork Incubator Grant Program to bridge the gap between local farms and school cafeterias, bringing fresh, sustainable ingredients to students' plates while also reducing greenhouse gas emissions. The program also created the opportunity for CAPS interns to take the lead in connecting with farmers and educating their peers about the ingredients, the farms they come from, and potential career pathways in agriculture.

According to our Green Jobs Report, careers in building sustainable food systems are expected to grow by 11% over the next decade. In addition to funding fresh, sustainable, farm-fresh food for the school, this new initiative allows CAPS student interns to work alongside farmers and student nutrition services, gaining career readiness skills for jobs in California’s growing green economy. 

Olga Sanchez is the Director of Student Nutrition Services at Porterville Unified School District. In this Q&A, we spoke with Olga about the program, how student leadership from CAPS is helping lead the program, and how she hopes the program will expand over the next year. 

Can you give an overview of the Farm to Fork Incubator Grant Program at PUSD? 

The Farm to Fork Incubator Grant Program at PUSD aims to bring locally sourced, farm-fresh food to our school cafeterias. This two-year grant program allows us to establish connections with local farmers and learn about their produce, harvest times, and sustainability practices. Porterville is an agriculturally dense community which gives us the unique opportunity to incorporate fresh, nutrient-dense food into school meals and reduce our carbon footprint by sourcing locally.

An important component of the Farm to Fork Incubator Grant Program is education. CAPS interns have taken the lead in reaching out to farmers, interviewing them about their agricultural practices, and creating educational materials for our Farm to School Food Show. The Food Show not only showcases locally sourced ingredients but also educates students about where their food comes from and the importance of sustainable agriculture.

During the Food Show, students had the opportunity to sample dishes made from locally sourced ingredients and vote for their favorites to determine which recipes would be added to the school menu. Recipes included pupusas, chicken yakitori, caldo de res, meatloaf, and fish tacos. In total, around 400 students contributed to trying the recipes and helping us shape next year's school menu. Additionally, we invited farmers to participate in the event, giving students the chance to learn more about their farming practices and careers in regenerative ag.

What are you looking forward to for the program in the coming years? 

Currently, we're in the first year of our two-year grant cycle. This first year has been focused on establishing connections with local farmers, sourcing ingredients, and testing new recipes for our school menu. As we move into the second year of the grant, I want students to have the opportunity to visit the farms, become familiar with their farming practices, and understand their impact on sustainability. Using metrics and tools from CAPS, these students can assess these farms’ environmental impact to help them understand the effects of food production on climate.

Additionally, we have reapplied for the Farm to Fork Incubator Grant Program to continue the program for another two years. If approved, we anticipate receiving notification in the summer, with implementation starting in November or December. In our reapplication, we've requested additional funding for food procurement, as we've observed that sourcing local food can come with a higher price tag. Despite this challenge, we remain committed to supporting local farmers and providing students with nutritious, sustainable meal options.

Can you speak a little bit more about what inspired PUSD to apply for the Farm to Fork Incubator Grant Program?

The main inspiration was our desire to take advantage of the opportunity to provide our students with the healthiest and most delicious foods possible. With limited resources, it can be challenging to afford the costs of nutrient-dense, farm-fresh food. Local farmers often charge higher prices due to the smaller scale of their operations. The Farm to Fork Incubator Grant Program provided a means to alleviate some of these financial barriers, making it more feasible for us to access locally sourced ingredients.

Has the Farm to Fork Incubator Grant Program provided additional benefits beyond bringing in local food to PUSD? 

Yes, the Farm to Fork Incubator Grant Program introduced us to broader farm-to-school initiatives. The California Department of Education's Food Nutrition Division has been actively promoting these initiatives. While we embrace the concept wholeheartedly, ultimately it comes down to cost. Thankfully, these grants have made bringing farm fresh foods into PUSD possible. 

The Farm to Fork Incubator Grant Program has also facilitated collaboration within our school community. Involving students in activities like the Farm to School Food Show not only educates them about the school nutrition program but also fosters a sense of unity and shared responsibility. The student culinary program was involved in preparing the dishes for the food show and helped survey their peers about their favorite recipes.

Furthermore, engaging students in the process of selecting and tasting new recipes ensures that our menu reflects their preferences and reduces food waste. By involving our school community in nutrition services, we are fostering a sense of community and encouraging more informed eating habits. 

How have CAPS interns specifically contributed to the success of the Farm to Fork Incubator Grant Program?

CAPS interns were actively involved in preparing some of the food for the Food Show and also contacted the local farmers to gather information about their farming practices and produce. The interns curated educational posters for the Food Show to inform their peers about the participating farms and their sustainability practices. Through their work, CAPS interns helped raise awareness of where our food was coming from and the farms we were supporting.

Looking ahead to the second year of the grant program, I’m looking forward to CAPS interns visiting the farms and gaining firsthand knowledge about sustainable agriculture while also introducing them to potential career paths. 

Can you share some examples of farmers involved in the program and their sustainable practices?

One example is a local apricot farmer here in Porterville who refrains from using pesticides on his crops. Because he is a local producer, we are working closely with him to get produce that is harvested right as it’s ripened. Typically, apricots are picked while they’re still green so they can ripen as they’re transported across state lines but we’re able to deliver fresh apricots to our students in a matter of days. 

Additionally, we also work with The Ugly Company, a company that specializes in fruit that is usually discarded because it’s deemed too “ugly” for stores. This company dehydrates these fruits, preserving their nutritional value without adding any sugars. This partnership not only reduces food waste but also provides us with a sustainable source of dried fruit for our school meals.

While not all of the farmers we work with may have USDA organic certification due to the associated costs, many of them still practice organic and sustainable farming practices. By building relationships with these farmers, we’re able to understand more about how they prioritize natural, pesticide-free cultivation.