In order to provide healthier, fresher, and more sustainable food options for K-12 schools, many institutions are turning to innovative agricultural solutions. One solution is the implementation of Freight Farms, a leader in the hydroponic farming industry. Freight Farms enables schools to grow a variety of fresh produce year-round, directly on campus, reducing the dependency on external suppliers and the carbon footprint associated with food transportation.

Benefits of Using Freight Farms in Schools

Sustainability and Education

1. Sustainability: Freight Farms systems significantly reduce the carbon footprint of school food programs. By growing food locally, schools can minimize the environmental impact associated with transporting produce over long distances.

2. Educational Opportunities: Implementing Freight Farms in schools offers a hands-on educational experience for students. They can learn about sustainable agriculture, biology, and the importance of fresh, healthy food.

3. Year-Round Production: The controlled environment of Freight Farms allows for year-round production of fresh vegetables, ensuring a constant supply of nutritious produce regardless of the season.

4. Freshness and Nutritional Value: Hydroponically grown vegetables often have higher nutritional content because they are harvested and consumed at their peak freshness.

Crop Guide for K-12 Schools

Lettuce Varieties

Lettuce is a staple in many school cafeterias due to its versatility and nutritional value. Freight Farms' Greenery™ can produce various lettuce types, including:

1. Butterhead (e.g., Adriana, Alkindus, Nancy): Soft, buttery leaves perfect for salads and sandwiches.

2. Romaine (e.g., Aerostar, Annapolis, Coastal Star): Crunchy texture ideal for Caesar salads and wraps.

3. Leaf Lettuce (e.g., Blackhawk, Green Star, Red Sails): Delicate leaves suitable for salads and garnishes​​.

Weekly yields for these varieties can range from 700 to 1,450 heads depending on the growth duration​​.

Menu Ideas:

• Salads: Fresh lettuce varieties can be combined with other vegetables and proteins to create a variety of salads.

• Wraps and Sandwiches: Use lettuce leaves as a crunchy, nutritious addition to wraps and sandwiches.

• Taco Toppings: Shredded lettuce is a great topping for tacos and burritos, adding texture and freshness.

Leafy Greens

Leafy greens are essential for a balanced diet, providing a rich source of vitamins and minerals. The Greenery is well-suited to grow a variety of leafy greens such as:

1. Kale: Known for its high nutritional value, kale can be used in salads, soups, and smoothies.

2. Swiss Chard: A colorful and nutrient-dense option that works well in sautés and as a spinach substitute.

3. Arugula: With its peppery flavor, arugula adds a unique taste to salads and sandwiches​​.

Weekly yields for these greens are impressive, with kale producing up to 171 pounds per week and bok choi yielding 204 pounds​​.

Menu Ideas:

• Green Smoothies: Blend kale and Swiss chard with fruits for a nutritious start to the day.

• Stir-fries: Incorporate leafy greens into stir-fries for added nutrition and color.

• Salads: Use arugula and Swiss chard in salads to add variety and flavor.

Herbs

Fresh herbs can elevate the flavor of any dish and are easy to grow in the Greenery™. Some popular herbs include:

1. Basil: Ideal for pesto, salads, and garnish.

2. Cilantro: A staple in many cuisines, perfect for salsas and dressings.

3. Parsley: Versatile herb used in a variety of dishes from soups to salads​​.

Herb yields can range significantly, with basil producing up to 124 pounds per week and parsley yielding 109 pounds​​.

Menu Ideas:

• Herb-infused Dressings: Create fresh salad dressings using a blend of herbs.

• Pesto and Sauces: Use basil to make pesto for pasta dishes and sandwiches.

• Herb Garnishes: Sprinkle fresh herbs on top of soups and main dishes for added flavor and presentation.

Root Vegetables

Root vegetables are a fantastic addition to school menus due to their versatility and nutritional benefits. The Greenery™ can successfully grow a variety of root vegetables, including:

1. Radishes: Crunchy and slightly spicy, great for salads and snacks.

2. Turnips: Mild and sweet, can be roasted or used in soups.

3. Beets: Sweet and earthy, perfect for roasting, salads, and smoothies​​.

Weekly yields for root vegetables such as radishes and turnips can reach up to 324 pounds and 310 pounds, respectively​​.

Menu Ideas:

• Roasted Root Vegetables: Roast radishes, turnips, and beets for a nutritious side dish.

• Salads: Add sliced radishes and beets to salads for extra crunch and color.

• Vegetable Chips: Bake thinly sliced root vegetables for a healthy snack alternative to potato chips.

Edible Flowers

Edible flowers not only add visual appeal but also unique flavors to dishes. The Greenery™ supports the growth of various edible flowers, such as:

1. Calendula: Bright orange petals that can be used in salads and as garnish.

2. Nasturtium: Peppery flavor, great for salads and as a vibrant garnish.

3. Viola: Mild taste, perfect for decorating desserts and salads​​.

Menu Ideas:

• Salad Garnishes: Use edible flowers to add color and interest to salads.

• Dessert Decorations: Top cakes and pastries with delicate edible flowers for a stunning presentation.

• Herb-Infused Waters: Add edible flowers to water for a refreshing and visually appealing drink.

Integrating Freight Farms into School Menus

To successfully integrate Freight Farms into school menus, consider the following steps:

1. Menu Planning: Work with nutritionists and chefs to create balanced, appealing menus that incorporate the variety of crops grown in the Greenery.

2. Student Engagement: Involve students in the growing process to foster a connection with their food and educate them on the benefits of fresh produce.

3. Taste Tests: Conduct taste tests with students to determine their preferences and adjust menus accordingly.

4. Recipe Development: Develop recipes that highlight the freshness and flavor of the produce grown on-site.

5. Partnerships: Partner with local chefs and restaurants to develop new recipes and provide culinary inspiration.

Conclusion

Implementing Freight Farms' Greenery in K-12 schools offers numerous benefits, from enhancing the nutritional quality of school meals to providing valuable educational experiences. By growing a diverse range of crops, schools can create fresh, delicious, and sustainable menus that appeal to students and promote healthier eating habits.

For more information on how to get started with Freight Farms and explore the full potential of hydroponic farming for your school, visit Freight Farms and discover the innovative solutions available to transform your school's food program.

By rethinking the cafeteria menu and incorporating Freight Farms' advanced hydroponic systems, K-12 schools can lead the way in providing healthier, more sustainable, and educational food programs for their students.