Photo Courtesy of Canva

The Marysville school district’s new Farm to Plate program is in its first-year exploration phase, aiming to create a sustainable, educational approach to feeding students and staff.

At the Nov. 12 board meeting, Superintendent Darren Schroeder and Food Services Director Danielle Bargman outlined goals, early progress, and kitchen needs. Board members sampled potential menu items, including a new “Bulldog burger,” as Bargman continues taste tests to build meals that students and staff enjoy while meeting nutrition regulations.

The district is forming partnerships with 12 local producers and exploring hydroponic and tower-garden systems with Better Produce in Summerfield to supply vegetables. Staff are also relearning cooking techniques, including preparing items free of salt.

Marysville is applying for a $500,000 USDA grant to update kitchen equipment and support the program. Schroeder said the next phases will expand partnerships and add student involvement, noting the program has already exceeded expectations.