Locally-sourced ingredients wrapped in success

Their Eggcellent Story:

Greeley-Evans School District 6 in Greeley, Colorado is proud to serve Breakfast Burritos (made with local ingredients) to their students once a week. This egg-containing item is, by far, the most popular breakfast entrée served throughout the school district! The Breakfast Burritos are made from scratch in the Nutrition Service Department’s Central Production Kitchen. The potatoes that are utilized to prepare the Ranch Style Hash Brown are locally procured from Leffler Family Farms. The jalapeno and green chili peppers within the Green Chili are also sourced locally from Tigges Farms—both the Ranch Style Hash Brown and the Green Chili are folded into the burritos. These items along with egg, cheese, chorizo sausage and a whole grain tortilla come together perfectly for a top-rated handheld breakfast!

The background on this outstanding district:

Their district is making tremendous strides in serving more locally-sourced produce and meat in school lunches and breakfasts, providing healthier nutrition for students all across the district. In fact, since the farm-to-school program began in earnest, the district now spends 25% of its $4 million annual food budget on locally-grown foods, and produces 75% of its food from scratch – up from just 20% in 2011. This means healthier food with more nutrients and fewer unhealthy additives for students. The district has a 12,000-square-foot central production kitchen, which makes storing and cooking 15,000 meals per day a much easier task. Greeley-Evan’s Jeremy West, School Nutrition Director was named K12 Innovator of the Year 2016 by Food Management.