Bendle Public Schools

The District

The School(s)

  • South Bendle Elementary

    Age Group: K-5
    School Size: Small (Under 300)
    School Environment: Suburban
    School F/R: 92%
    School ADP: 82%

  • West Bendle Elementary

    Age Group: K-5
    School Size: Small (Under 300)
    School Environment: Suburban
    School F/R: 92%
    School ADP: 82%

The Project

  • Project Description

    Learning About Healthy Eating is as Easy as ABC

    Twice a month, West Bendle Elementary held a special themed tasting for their 260 third through fifth graders and South Bendle hosted the same program for their 300 Pre-K through second graders. The “ABC Project” incorporated fresh fruit and vegetable selections into themes like gardening, Thanksgiving, winter fun, local orchards, and National Breakfast Month.

    The lunchroom theme for the week featured two different fruits or vegetables, many of which were new to the students. The tastings were paired with education about the featured produce, including posters, classroom lessons, and colorful visuals. One of the most popular additions were kid-approved healthy recipes, which were printed and sent home for parents.

    School staff worked with a local orchard to source apples, grapes, pears, and plums for tastings. They also used recipes from the USDA Recipes For Healthy Kids cookbook to find new ideas for healthy meals students would like to try.

    Dawn Pully, food service director, praised the way the project helped the district develop more healthy choices for the students.

    “The superintendent, principal and teachers were very supportive of this project because it was so good for students. It is not often when a grant helps support the health needs of children in the way that Project Produce does.”

  • Successes
    • The students continue to choose healthier food options.
    • Breakfast and lunch participation has continued to increase since the tasting events.
    • Educating students about the health benefits of fruits and vegetables and giving them the opportunity to try new ones has been a great success.
    • Parents have enjoyed the recipes the school developed; especially the healthy casseroles that can help families stretch their budget.
  • Challenges
    • Preparing the food to be delivered.
    • Serving a new item that most of the students want to sample.

The Resources

*Chef Ann Foundation does not verify the accuracy of resources provided by individual school districts.


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