Beech Grove City Schools
District Details
Beech Grove, Indiana
District Enrollment: 3117
District F/R: 71%
District ADP: 72%
Production Model: Contracted Food Service Management Company
School Year Implemented: 2016-2017
# of Grants Awarded: 3
District Details
Beech Grove, Indiana
District Enrollment: 3117
District F/R: 71%
District ADP: 72%
Production Model: Contracted Food Service Management Company
School Year Implemented: 2016-2017
# of Grants Awarded: 3
Participating Schools
| Horney Park Elementary | Central Elementary | South Grove Intermediate School |
|---|---|---|
| Age Group: K - 5 | Age Group: K - 5 | Age Group: K - 5 |
| School Size: Medium (301-900) | School Size: Medium (301-900) | School Size: Medium (301-900) |
| School Environment: Urban | School Environment: Urban | School Environment: Urban |
| School F/R: 69% | School F/R: 73% | School F/R: 74% |
| School ADP: 98% | School ADP: 97% | School ADP: 97% |
Taste tests of up to five varieties of fruits and vegetables were available each week, three of which were hot options, and many of which were locally grown. Students were able to try kale, snap peas, grapefruit, beets, jicama, kale, bok choy, and many others. A crowd favorite was the brussels sprouts. The district’s local 4-H club, Perdue Extension, provided educational resources to pass out to students at the farmers markets.
In an attempt to get students on board with the farmers market fruits and vegetables, food service staff offered various preparations of a certain item so the students could find a version that they enjoyed most.
Taste tests of up to five varieties of fruits and vegetables were available each week, three of which were hot options, and many of which were locally grown. Students were able to try kale, snap peas, grapefruit, beets, jicama, kale, bok choy, and many others. A crowd favorite was the brussels sprouts. The district’s local 4-H club, Perdue Extension, provided educational resources to pass out to students at the farmers markets.
In an attempt to get students on board with the farmers market fruits and vegetables, food service staff offered various preparations of a certain item so the students could find a version that they enjoyed most.
For example, when tasting beets, they first offered samples of beet juice. After tasting the beet juice, students were not big fans of the deep red vegetable. However, once they were offered samples of beet chips, they loved beets and were more willing to try the juice version again.
Towards the end of the grant period, a recipe competition was held amongst the students. The winning student made “nutmegalicious apple muffins.” She wants to be a baker when she grows up. As the winner of the competition, the student got to spend time with a local chef and pick their brain about all things cooking.
For example, when tasting beets, they first offered samples of beet juice. After tasting the beet juice, students were not big fans of the deep red vegetable. However, once they were offered samples of beet chips, they loved beets and were more willing to try the juice version again.
Towards the end of the grant period, a recipe competition was held amongst the students. The winning student made “nutmegalicious apple muffins.” She wants to be a baker when she grows up. As the winner of the competition, the student got to spend time with a local chef and pick their brain about all things cooking.
