308 - Harvesting Health: Pilot Evaluation of a Farm-to-School Program for Improved Vegetable Variety and Fiber in School Meals

Publication Number: 3297.308

Kathleen C. Head, Medical University of South Carolina, Charleston, SC, United States; Hannah Wilson, Clemson University, Florence, SC, United States; Kerrie Hollifield, Medical University of South Carolina College of Medicine, Summerville, SC, United States; Jeffery D. Murrie, Florence 1 Schools: The Farm at Florence 1, Florence, SC, United States

Background: The majority of U.S. children do not consume recommended amounts of fruits and vegetables, leaving their diet lacking essential fiber and nutrients. Children in lower income households are at higher risk of nutrition insecurity. Farm to school efforts may increase accessibility to a variety of produce by connecting local farmers with communities, highlighting seasonal produce on school menus, and building literacy through nutrition education.

Objective: The objective of this pilot study was to implement and evaluate a Harvest of the Month (HOM) program to increase variety and intake of local fruits and vegetables in a mostly rural, lower income K-12 school district in the Southeast U.S.

Design/Methods: Pilot implementation and testing of HOM was conducted January-October 2025. HOM featured one local produce item per month on cafeteria lines in the target school district. Procurement of local produce was accompanied by recipe development and nutrition education, disseminated through flyers and videos filmed by school and community partners at the district's teaching kitchen. The variety of USDA vegetable subgroups and fiber content of HOM recipes (grams fiber/100 calories) were compared to standard non-HOM offerings. For this analysis, HOM items featured as a lunch side (not incorporated into entrees) were compared to the standard vegetable sides offered throughout the district's 5-week menu cycle. Effect size was calculated for fiber content of HOM and non-HOM offerings. Student and district staff surveys were conducted to evaluate HOM acceptability and feasibility.

Results: Among standard offerings, 6/10 vegetables regularly featured as a lunch side were from the starchy vegetable category, with only 1 dark green, 1 red/orange, and 2 vegetables from the "other" categories. Conversely, HOM vegetables (n=6) included no starchy vegetables, 3 dark green, 2 red/orange, and 1 "other" vegetable. Standard vegetable sides provided an average of 2.6 g fiber/100 calories, while HOM offerings provided an average of 3.3 g fiber/100 calories. A medium effect of HOM for fiber content of produce offerings was detected by Cohen's d=0.56. An average 10,479 of 16,000 district students ate school lunch on HOM day each month; and local, plant-based dishes were well-accepted by students and staff (Figure 1, Table 1).

Conclusion(s): Programs like HOM may offer an opportunity to promote local agriculture among children and families and increase exposure to a wider variety of produce that improves fiber intake among school-age children. Efforts to refine implementation processes and further establish effectiveness are ongoing.

Student Perspectives on Harvest of the Month
Survey results of district high school students during Kale month.

District Staff Perspectives on Harvest of the Month
Survey feedback from district staff during Harvest of the Month