over the district revved up, Cargill and Minneapolis Public successful strategy that community and state partners
Schools were weaving another popular culinary trend into have found to improve their capacity to reach food-
the district’s nutrition and wellness programs: food trucks. insec ure children when school is in and out of session.”
In the summer of 2017, Minneapolis Public Schools
served approximately 400,000 free meals and snacks to
Nutrition on Wheels
Minneapolis youth. This coming summer, Minneapolis
Parked outside the venue where Jr. Iron Chef was Public Schools’ two food trucks will operate at a total
held was a shiny, new food truck purchased with a of eight summer feeding sites in conjunction with
recent $75,000 grant from Cargill to Minneapolis community youth and physical activity programming.
Public Schools. This is the school district’s second
food truck. The first one hit the road in 2013 and
A New Example
became so popular that it quickly exceeded capacity.
The trucks are staffed by the school district’s nutrition As school lunch plays such an important role for millions
and culinary staff, to bring nutritious meals to students, of urban, low-income students, the importance of steering
these kids toward eating more nutritious, wholesome
especially when school is not in session.
meals cannot be overstated. Though it can be hard to get
The trucks also appear at district-run wellness seminars kids excited about fruits and vegetables, the creative and
forward-thinking programs put on by the Minneapolis
and cooking demonstrations.
Public Schools point in a fun, and promising, direction.
“The value of these food trucks has been recognized by
Minneapolis Public Schools and the U.S. Department “It’s great to see two popular trends in food being applied
of Agriculture (USDA),” said Cargill Vice President of to the nutritional needs of our students,” says Grogg. “We
Corporate Responsibility Michelle Grogg. “It’s been a hope it doesn’t stop here and we hope other communities
around Minnesota and the U.S. learn from our successes.”
"THIS NIGHT WAS NOT SO MUCH ABOUT THE
COMPETITION, BUT ABOUT WHAT THESE STUDENTS
HAVE LEARNED ABOUT HOW TO PREPARE GOOD
MEALS ON THIER OWN"
AUGUST 2018
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WINTER GARDEN MAGAZINE |
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