This is a compilation of food hubs and aggregators who deliver to Pennsylvania schools and ECEs or are interested in getting started.

This program, developed by the Pennsylvania Department of Education and Project PA (Penn State University), promotes a local agricultural product each month.

Use these Activity Guides to support your educational activities in the classroom and cafeteria when celebrating the local agricultural product each month.

This chart from the Pennsylvania Department of Agriculture is a visual guide to which products are in season when.

The Colorado Local Food Program Guidebook, provided by Nourish Colorado, provides insights and tools for launching, implementing, and sustaining farm to school programs.

Project PA has been supporting farm to school and creating resources for school food service personnel for more than a decade.

The Fresh Fruit and Vegetable Program (FFVP) provides a variety of free, fresh fruit and vegetable snacks to children at eligible elementary schools.

Through key partnerships, Whole Foods Market has developed the Salad Bars to Schools grant program with the mission of donating salad bars to U.S. schools to allow kids to have daily access to fresh fruits and vegetables.

The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day.

The afterschool snack component of the National School Lunch Program fills the afternoon hunger gap for school children.

Our Healthy Staff Program encompasses our Healthy Teachers Program and our Healthy Food Service program, which are both online and free to take. When completed, you also receive 2 hours of continued education accredited by School Nutrition Association (SNA) and the USDA!

Slow Food USA, in partnership with the WFM Foundation, has developed a toolkit to help school district food services safely bring school garden produce onto the lunch line!

Our Get Schools Cooking program helps school districts transition from a heat-and-serve to a scratch-cooking operational model so they can serve students fresher, healthier, and more appetizing meals.

We want every school in the United States to have a salad bar so that all kids — from elementary school through high school — have daily access to fresh fruits and vegetables, whole grains, and plant-based proteins.

Our School Food Institute is a series of online courses for school food professionals and school food change advocates. They provide comprehensive training on the key components of successful scratch cooking operations in schools.

The Child Nutrition and WIC Reauthorization Act of 2004 requires all school districts
across the country to develop wellness policies by the beginning of the 2006-2007 school
year. Wellness policies must include goals for nutrition and physical education as well as
guidelines for foods and beverages served throughout the school campus. Wellness policies
provide a great opportunity for school foodservice operators and others to enhance efforts
to promote a variety of fruits and vegetables both in the lunch room as well as in other
venues where foods and beverages are offered or sold.

These recipes support children’s healthy growth and development with ingredients that are fresh, low in fat, and high in fiber.

Recipes reflecting the PA Harvest of the Month. Categories including: home/family, school food service, and child and adult care food program.

Our 400+ scratch-cooking recipes are tested in cafeterias and kid-approved! All of our recipes are analyzed according to USDA meal components, and can be easily adjusted to fit any portion quantity.

Favorite farm-to-school recipes.

Keep students excited about school meals! As Farm to School programs grow throughout the country, there are some great recipes coming together featuring local, seasonal foods, i.e., fruits and vegetables.

Massachusetts Farm to School recipes.

Fun cooking magazine with recipes for the whole family.

Find recipes, step-by-step guides, tools, and other resources to help your school or district transition from heat-and-serve foods to scratch-cooked meals.

Through reports, videos, presentations, infographics, and more, learn about Chef Ann and school food reform—including the issues, the solutions, and people making real change.

The Child and Adult Care Food Program (CACFP) is a federal program that provides reimbursements for nutritious meals and snacks to eligible children and adults who are enrolled for care at participating child care centers, day care homes, and adult day care centers. CACFP also provides reimbursements for meals served to children and youth participating in afterschool care programs, children residing in emergency shelters, and adults over the age of 60 or living with a disability and enrolled in day care facilities. CACFP contributes to the wellness, healthy growth, and development of young children and adults in the United States.

Resources such as Child and Adult Care Food Programs, Fresh Fruits and Vegetables Program, National School Lunch Program, School Breakfast Program, and Summer Food Service Program & Seamless Summer Option.

Fruits and vegetables are awesome finger foods; you can prepare them to meet all ages and abilities.