Making Fresh Food Work in K–12

We’re summarizing a conversation that took place at the International Fresh Produce Association 2025 Foodservice Conference — a real, peer-to-peer exchange on what’s working in K–12 kitchens, where the friction still is, and the creative fixes leaders are putting to the test.

The insights here draw from voices like Joseph Blissett (Joliet Public Schools) and Chef Rebecca Polson, who joined Gaia’s Collective conversation at IFPA. But they also echo what we hear from directors and teams across the country: budgets are tight, labor is stretched, and student preferences are shifting quickly.

The good news? With the right partnerships, smart planning, and a little creativity, you can keep moving forward without adding headcount or burning out your team.

Partnerships That Do the Heavy Lifting

You don’t need more staff to serve fresh food at scale — you need partners who make the work easier and share your values. Food hubs like Common Market handle local sourcing, processing, and quick farmer payments that districts can’t easily manage. Hydroponic systems like Fork Farms keep greens in rotation year-round and double as hands-on learning for students.

The trick is planning. If you want local produce in the fall, the time to line up farmers is February, not July. And you don’t have to give the entire order to one farm, splitting bids so multiple small farmers can each take on a piece makes it easier to source locally. Above all, choose vendors who actually understand the K–12 world. A “great” recipe with wine might work for a restaurant, but it’s useless in your cafeteria.

Idea to try: Review your current partners and ask yourself: which ones really make our work easier? Replace just one that doesn’t fit your needs with a partner who does.

Grants as a Growth Engine

Grants aren’t a silver bullet, but they can give you the boost to start something new. Leaders have used them for hydroponic towers, processing tools, and storage upgrades.

The key is weaving grants into your long-term plan. Applications often open in early spring and pay out in the summer — the timing only works if you plan ahead. And remember: grants aren’t just for food. Storage units, pre-prepped produce, and equipment can all qualify if you make the case.

Idea to try: Pick one food-focused grant and one equipment-focused grant to apply for in the next six months. Put their deadlines on the same calendar you use for bids.

Listening to Students First

When adults say “kids won’t eat that,” what they often mean is “I wouldn’t eat that.” When the reality is that students try — and enjoy — almost anything when they’re part of the process.

Food councils are a simple, low-lift way to get honest feedback. Inviting farmers into the cafeteria turns a normal lunch into an event. And menus that reflect the cultural backgrounds of your students tell them that this program is for them. And if a student wants eight tangerines? Let them!

Idea to try: Run a monthly “student choice” tasting. Offer two new items and let kids vote on which one makes the menu.

Running Lean & Cutting Waste

If your team isn’t used to prepping fresh produce, don’t overwhelm them. Start small. A few cases of tomatoes this year could grow into scratch-made sauce next year. Hydroponics work best when you build your menus around what’s coming out of the towers: if you’ve got lettuce, make sure it’s showing up in wraps, salads, and sides in the same week.

“Ugly” produce doesn’t have to go in the trash. Roast it, pickle it, or give it a little honey — students will eat it, and you’ll stretch your budget further. And don’t settle for sub-par deliveries. When you push back, suppliers learn to send the quality you paid for.

Idea to try: Choose one product your team throws out too often and experiment with a way to reuse it — roasted, pickled, or worked into a new recipe.

Building Staff Confidence

Training beats headcount and a confident team can handle more with less stress. Free, vetted resources like ICN’s trainings are an easy way to build that confidence before launching new initiatives.

Small changes can go a long way. Chef coats, for example, elevate the cafeteria, build pride among staff, and signal to students that this is professional work. Celebrating early adopters has the same effect: once one person gets recognized, others want to follow. And when principals and teachers see how these changes benefit students, they get on board too.

Idea to try: Give one enthusiastic staff member a “special project” — maybe piloting a new recipe — and then celebrate their success with the whole team.

Menu Hits Worth Stealing

Some recipes just work, and Joseph and Rebecca shared their favorites. Rebecca swears by a hydroponic tomato sauce made from just tomatoes, basil, broth, and pepper — simple and loved by students. Joseph uses a sodium citrate cheese base that becomes mac, queso, or Alfredo depending on what’s on the menu that day.

Pairings matter too. Kimchi slaw is a hit when served with bulgogi, rice, and cucumber salad. Pickled vegetables keep their crunch and flavor long after harvest. Roasted fruit with honey can turn a so-so peach into something students ask for again.

Idea to try: Pick one processed menu item you serve now and swap it for a fresh, versatile recipe you can use in multiple dishes.

Join Us

This playbook is built from the wisdom of leaders like Joseph Blissett and Chef Rebecca Polson — and from countless others who keep school nutrition moving forward every day. It’s the kind of exchange we’re building through Gaia’s Collective: a space where directors, managers, vendors, and partners can share wins, troubleshoot challenges, and swap practical ideas.

Because the more we share what’s really working, the easier it gets for all of us to put fresh food on kids’ trays.

Join the Collective, add your voice, and let’s keep building the playbook together.