Multiple districts — Comstock Park kindergartner Adian Gonzalez moved down the food service line and picked up an apple, one that could very well have been grown just down the street from his school.
Adian and his schoolmates have access to Michigan-grown produce because Comstock Park is one of several school districts that participate in the 10 Cents a Meal for Michigan’s Kids and Farms program. The state-funded program provides grants to schools and organizations that participate in USDA Child Nutrition Programs.
“It helps connect the students to their local and regional farms,” said Matt Robinson, director of K-12 programs for Tom Maceri and Son, a Michigan wholesale produce distributor. “There are a lot of benefits for the schools in that it is quicker to get food from the farm to the schools, (and) shortening the transportation for food items so that it doesn’t come from far away means the food is fresher, tastes better and has higher nutritional value.”
Enriching Nutrition & Education
Established as a pilot program in 2016, 10 Cents a Meal became a permanent statewide program in 2020. Districts are granted 10 cents for each meal served in the USDA Child Nutrition Programs the previous year. Those approved for the program can then apply for matching funds for those spent on Michigan-grown minimally processed fruits, vegetables and dried beans.
About $4.5 million in funding this school year was awarded via the grants to 251 schools, nine in the Kent County area, including Comstock Park, Sparta, Lowell, Godwin Heights, Godfrey Lee, Forest Hills, Kenowa Hills, Wyoming and Grand Rapids.
Each school receives a rebate of 50% of what is spent on food items. For example, if a school purchases $100 of fresh Michigan broccoli, 10 Cents a Meal gives the district $50 back.
This year, districts can use up to 25% of the grant they are awarded to cover the food delivery costs.
“Some of the goals of the grant are to strengthen the local food supply chain and (to) enrich nutrition and educational experiences for children,” said Jamie Schmaker, director of dining services at Godwin Heights.
This is the third year Godwin has participated in the program, using its allotted $15,693 to purchase minimally processed, locally grown fruits, vegetables and legumes, Schumaker said, including frozen strawberries and blueberries for the program’s popular smoothies.
Schumaker said vendors share information about locally grown fruits and vegetables purchased and the farms they come from, which she reports to the state for reimbursement.
Expanding the Palate
It’s harder to get fresh produce in Michigan during winter, but the grant allows for frozen local items, said Comstock Park Food Director Melissa Alley. Techniques such as individual quick freezing retain nutritional value, color and taste.
Alley was introduced to the 10 Cents program when she helped to pilot it while working for Coopersville Area Public Schools. When she became food director for Comstock Park and Sparta, she brought the program to those districts.
According to the 10 Cents a Meal legislative report for 2022-23, about 77% of schools that participated in the program stated the grant allowed them to try new foods they otherwise would not have tried. In the report, grantees reported trying 42 types of vegetables and 18 types of fruits.
“We had purple potatoes and the students just loved them,” Alley said, adding that she has been able to offer purple cauliflower, lettuce and greens, apples, cherries, tomatoes, peaches and plums. The plums, she said, were popular with the students as well.
Fresh Foods, Many Benefits
Dawn Mosey, director of dining services at Forest Hills Public Schools, said parsnips became popular in her district when the kitchen at Knapp Forest made a carrot and parsnip salad.
“With that in mind, we held a taste testing event for the students featuring parsnip fries made with Michigan grown parsnips,” Mosey said.
“Having access to fresh produce is so important for our students,” Mosey said, adding that Forest Hills has participated in the 10 Cents program for about five years. “An increase in the consumption of fresh fruits and vegetables has been shown to help reduce the risk of childhood obesity, enhance mental health, improve academic achievement and reduce absenteeism.”
She said students appreciate the freshness and quality of the produce, and because of that and the variety, she has seen an increase in consumption and less waste.
Minimal food waste was obvious in the Stoney Creek cafeteria recently as students disposed of their trays. One student pocketed his apple, saying he planned to eat it later.
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• Stoney Creek’s cafeteria goes under renovation
• Middle-schoolers taste, vote on cafeteria item contenders
