Fresh Fruit & Vegetable Program
The Fresh Fruit and Vegetable Program provides funding through state education departments to eligible elementary schools for servings of fresh fruit or vegetables during the daily morning milk break. This food is in addition to the fruits and vegetables that students may already receive through the District’s breakfast and lunch programs.
2019-2020 Participating Schools:
- Ben Franklin
- Carl Ben Eielson
- Clara Barton
- Ed Clapp
- Horace Mann
- Lewis and Clark
Foods being purchased and served in the Fresh Fruit and Vegetable Program include items such as apples, grapes, pears, carrots, and cucumbers. The program also seeks, however, to expose children to fruits and vegetables they would be less likely to find on the dinner table at home, such as star fruit, jicama, mango, grapples, snow peas, yellow carrots, zucchini, purple and green cauliflower, and yellow teardrop tomatoes.
Depending on the density and calories of the item, servings are typically between 1 to 3 ounces. The District works with its nutrition service suppliers to acquire fruits and vegetables that are in season. This helps reduce costs, and utilizes the resources of locally-grown foods with some types of produce.