New London Public Schools
District Details
New London, Connecticut
District Enrollment: 3900
District F/R: 92%
District ADP: 77%
Production Model: Self-Operated
School Year Implemented: 2018-2019
# of Grants Awarded: 3
District Details
New London, Connecticut
District Enrollment: 3900
District F/R: 92%
District ADP: 77%
Production Model: Self-Operated
School Year Implemented: 2018-2019
# of Grants Awarded: 3
Participating Schools
| Winthrop STEM Elementary Magnet School | Nathan Hale Arts Magnet Elementary School | Bennie Dover Jackson Middle School |
|---|---|---|
| Age Group: K - 5 | Age Group: K - 5 | Age Group: 6 - 8 |
| 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: 100% | School F/R: 100% | School F/R: 100% |
| School ADP: 82% | School ADP: 74% | School ADP: 85% |
As a result of the Project Produce grant, New London Public Schools have had some menu changes. A number of different recipes that were tested such as the Chicken Souvlaki w/ Greek Vegetable Salad, Vegetable Lo-Mein w/ Chicken Skewer, Chicken Pot Pie, Curry Chicken, Fish Sandwich, Hummus, Soft Shell Beef Tacos, Untidy Joseph (Sloppy Joe), Kale Caesar Salad, Roasted Broccoli, Black Beans, and Spaghetti Squash.
“We found that if students were able to try the foods before they went through the lunch line, they were more likely to select it as their entree. We were able to incorporate a number of fresh vegetables into the recipes, in addition to finding uses for our government direct commodity products,” according to Brandee Kitzmiller.
As a result of the Project Produce grant, New London Public Schools have had some menu changes. A number of different recipes that were tested such as the Chicken Souvlaki w/ Greek Vegetable Salad, Vegetable Lo-Mein w/ Chicken Skewer, Chicken Pot Pie, Curry Chicken, Fish Sandwich, Hummus, Soft Shell Beef Tacos, Untidy Joseph (Sloppy Joe), Kale Caesar Salad, Roasted Broccoli, Black Beans, and Spaghetti Squash.
“We found that if students were able to try the foods before they went through the lunch line, they were more likely to select it as their entree. We were able to incorporate a number of fresh vegetables into the recipes, in addition to finding uses for our government direct commodity products,” according to Brandee Kitzmiller.
New London Public Schools also participated in a farmer meeting to develop relationships with other local farmers and enter into forward contracts with them. A result of that partnership was the inclusion of local lettuce for salads, local kale, onions, potatoes, carrots, and sweet potatoes. Food Service Director at New London, Samantha Wilson, says they learned a lot about the various challenges farmers are facing, while also shedding light on the priorities of school food operations when sourcing foods locally.
New London Public Schools also participated in a farmer meeting to develop relationships with other local farmers and enter into forward contracts with them. A result of that partnership was the inclusion of local lettuce for salads, local kale, onions, potatoes, carrots, and sweet potatoes. Food Service Director at New London, Samantha Wilson, says they learned a lot about the various challenges farmers are facing, while also shedding light on the priorities of school food operations when sourcing foods locally.
