Farm to Table for Schools: Everything You Need to Know to Serve Farm Fresh Meals Your Students and Faculty Will Rave About

Farm to table is making its way into restaurants, and is slowly making its way into schools. This movement makes a lot of sense for schools: it provides great publicity and attracts a higher level of student; it exemplifies the lessons on environmental stewardship that the school wants the students to learn; and it provides greater nutritional value in the food being provided. The challenge is to figure out how to implement such a system within the confines of a school system – delivery times, budget, bureaucracy, etc. This book provides a step-by-step guide on how to implement a farm-to-table approach for schools, written by a chef who has implemented farm-to-table systems in many schools.

Chef Budd Cohen has been on the cutting edge of the farm to school movement through his experience in educational food service, his insatiable curiosity about local food production and his love of tasty food. He is currently the Food Service Director at Philadelphia College of Osteopathic Medicine and he consults with organizations that are interested in exploring the farm to table experience. He lives in Audubon, PA with his wife and two children.