Greenfield School

CITY: Fairfield
COUNTY: Teton
CONTACT: Salley Young
PHONE: 406-788-5526
EMAIL: syoung@3rivers.net
KIND OF INSTITUTION?: K-12 School
DESCRIPTION AND INFO: I incorporate local products in every meal every week. 100% of the milk; ground beef; honey; fresh potatoes; and eggs we serve year in and year out are locally grown. About 50% of our bread is made from Montana milled flour. Our Milk comes from Bozeman; our ground beef comes from a ranch at Power. Local ground beef is served 12 times in my 8 week menu cycle in various dishes. We serve locally grown fresh potatoes 4 times in our 8 week cycle. [White potatoes baked and red potatoes roasted]
MEALS: Less than 100
LUNCH RATE: 0-25%
FOODS SOURCED LOCALLY: I incorporate local products in every meal every week. 100% of the milk; ground beef; honey; fresh potatoes; and eggs we serve year in and year out are locally grown. About 50% of our bread is made from Montana milled flour. Our milk comes from Bozeman.
PARTICIPANTS: Administration; Staff; Community members; Students; Farmers or Ranchers
WHAT YEAR DID YOUR INSTITUTION START SERVING LOCAL FOOD?: 2006
WHERE DO YOU BUY LOCAL FOOD?: FSA; Broken Spoke Ranch; Bedord Egg Farm; Smoot Honey
HOW MUCH IS BUDGETED FOR LOCAL FOOD?: I don
HOW OFTEN DO YOU BUY LOCAL FOOD?: Once a week
HOW OFTEN DO YOU SERVE LOCAL FOOD?: Daily
BROADLINE DISTRIBUTER: Food Services of America (FSA)
DOES YOUR INSTITUTION PARTICIPATE IN THE HARVEST OF THE MONTH PROGRAM?: no

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