What's Happening?
Dawn Kelley, the Food Service Director for Portage Township Schools, is participating in the 2026 Healthy School Food Pathway fellowship through the Chef Ann Foundation. This fellowship, which includes a $5,000 grant, aims to enhance school meal programs
by increasing scratch cooking by 30% or more for breakfast in middle and high schools. Kelley is focusing on using fresh, locally sourced ingredients despite the cancellation of the Farm to School program by the Trump administration. The district is also utilizing hydroponic units to grow lettuce, engaging students in the process. Kelley’s efforts are part of a broader initiative to improve school nutrition and support local economies.
Why It's Important?
The initiative led by Kelley is significant as it addresses both nutritional and economic aspects. By increasing scratch cooking and sourcing ingredients locally, the program aims to provide healthier meal options for students, which can improve their focus and performance in school. Additionally, supporting local farmers and using hydroponic units for growing produce helps sustain the local economy and educates students about food origins. This approach not only enhances the quality of school meals but also fosters a sense of community and environmental responsibility among students.
What's Next?
Kelley plans to continue collaborating with local farmers and other school food service directors to develop new menu ideas and recipes. The fellowship will further equip her with skills in grant writing, menu planning, and leadership, which she can apply to expand and improve the school’s food service program. As the fellowship progresses, Kelley will likely implement more innovative practices and share successful strategies with other districts, potentially influencing broader changes in school nutrition programs.
