Tara Duggan deep dives into our partner Oakland Unified School District’s innovative farm-to-table program for The San Francisco Chronicle.
How does a district where 73 percent of students qualify for a free or reduced-price lunch, serving 6 million meals a year, manage to buy organic, local food? All on a $1.25-per-meal budget?
In some cases, it actually saves money. LeBarre was surprised to find Sacramento delta brown rice at half the price of the national brand she had been using. The district also gets a competitive price on the food-service line of whole-grain pasta from Oakland’s Community Grains, now being used in dishes like torchiette, a type of twirly noodle, with chorizo and greens.