For anyone running an institutional meal program Michigan, the barriers are clear. Local foods sourcing in a climate with a short growing season is costly, difficult and lacks variety. When we were running a school lunch program at Manistee Catholic Central Schools, we opted for an age old method to solving this sourcing dilemma – freezing. In working with several local farms, seconds and excess agricultural products were purchased, processed and put up at the school for use in the winter months. The student body responded enthusiastically, neighboring schools began to call asking to purchase frozen products, and Farm to Freezer was created.
Today, Farm to Freezer continues to work to provide Michigan sourced fruits and vegetables that meet nutritional and budgetary requirements to institutions working hard to do right in Michigan. We believe that access to nutrient dense local products is a right for our youngest, and most vulnerable citizens.
In addition to working with schools, Farm to Freezer works with senior feeding programs, homeless shelters, drug treatment centers, colleges and universities, hospitals and others to put Michigan products on plates in times when they aren’t readily available.
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