Monthly Harvest - May 2025

Natalie McHale
May 1
5 min read

May 2025

Hello Farm to Fork friends!

We wrapped up Raising the Steaks month with a full schedule of road trips across the state, celebrating the hardworking producers who help bring local food to our tables. From ranches in the south to school lunchrooms in the north, we’ve been inspired by the stories, dedication, and innovation that keep Utah’s food systems strong. As we move into May, we're carrying that energy forward with new opportunities to connect schools, communities, and farmers.

Keep reading to learn more!

Raising the Steaks 2025 was one for the books!

This year, we saw a 1,120% increase in dollars spent on local beef—all purchased directly from Utah ranchers!

Why such a big year? In April, we wrapped up the Local Beef Project, which reimbursed schools for their local beef and bison purchases. This sparked something bigger—school nutrition teams started proudly sharing which ranch their meat came from, turning the cafeteria into a daily agriculture education experience.

We heard from students who noticed the difference—in taste, quality, and value. These moments are changing purchasing practices for good, as schools now seek out higher-quality, LOCAL ingredients that nourish both students and our rural economies.

Here’s to delicious meals, empowered students, and strong local food system

Raising the Steaks Field Trip at the Creamery

As part of our "Raising the Steaks" celebration, third and fourth graders embarked on an

educational field trip to The Creamery in Beaver, Utah. This visit offered students a firsthand look at the journey of dairy products from farm to table. They learned about the cheese-making process, the importance of local dairy farming, and the roles these play in our daily lives.

A highlight of the day was a visit from Robert’s Dairy, a local Beaver operation responsible for providing the delicious milk used in The Creamery’s signature cheese curds. Students had the chance to see dairy cows up close and learn more about the care and commitment that goes into producing high-quality local milk.

We can’t wait until next year!

Rooted in Resilience: A Weekend of Connection in Boulder, UT

The first in our series of Movement Building Workshop: Rooted in Resilience brought together school nutrition directors from across Utah for a powerful weekend in Boulder. Hosted at the stunning Headwaters Ranch, attendees had the rare opportunity to witness the full journey of local beef—from pasture to plate—and to see firsthand the care and labor that goes into raising the cattle that nourish students in their school cafeterias.

The weekend also featured enriching workshops led by James and Joyce Skeet of Spirit Farm, Indigenous-rooted farmers from New Mexico. They shared powerful insights on the deep connection between soil health, gut health, and the healing power of local food systems—reminding us all that resilient communities begin with the land.

It was an unforgettable weekend of learning, connection, and of course, incredible food. A heartfelt thank you to everyone who joined us and made it such a meaningful experience!

Where to Next? Reserve your space today!

Workshop 2: Honoring Roots: Indigenous Foodways in School Meals

Tuesday, June 24 - Duschene, UT - Register here!

Highlighting a local ranch’s sustainable model for selling livestock to schools—proving farm-to-school is profitable, scalable, and beneficial. Indigenous soil experts will share how traditional and regenerative practices foster resiliency and food sovereignty.

Workshop 3: Beyond the Cafeteria: Creative Farm to School Pathways

Friday, September 5 - Salt Lake City, UT - Register here!

Highlighting diverse and innovative farm-to-school models, from farm-based charter schools to refugee youth programs and nonprofit-run community gardens, demonstrating the many ways farm-to-school can thrive.

Workshop 4: Sowing Seeds of Success: Farm to School Grants in Action

Monday, September 29 - Moab, UT - Register here!

Featuring a successful farm-to-school grant recipient to inspire and guide others in applying for funding, showing the impact that grants can have in making local food accessible to schools.

Network Spotlight

School-Grown Salads Are In Season!

At Bruin Point Elementary, fresh, school-grown greens are now on the menu! With support from Carbon School District’s Food Service Director, Tonya Jones, the school is piloting a hydroponics system to grow their own lettuce. “They make several salads a day for school meals and can use the lettuce they grow for most of the salads,” Tonya shared. “It has been really fun!”'

This hands-on project is a great example of how schools can integrate fresh, local food into daily meals—one leafy green at a time!

Resource Spotlight

Planning an event at your summer meal site? Our handy Toolkit has everything you need to make it a success—check it out and start planning today. Registration opens soon. Stay tuned!

Download the Toolkit!

Get Involved

Harvest of the Season: Farm to Fork Experience

June 18-19 | Register here

This two-day institute is completely FREE to attend and will include traveling tours, professional development workshops, classroom resources, meals, and a $250 stipend. Continuing Education (CEU) credits and USBE relicensure hours will also be offered to each attendee.

Please note, this institute is for active teachers who are currently teaching in Utah.

Utah Farm to Fork Peer Learning Groups

Our Peer Learning Groups provide a collaborative space for individuals and organizations committed to advancing Farm to School initiatives in Utah.

These groups:

Foster Connections – Build a strong, supportive network of professionals working toward shared goals.
Share Updates – Stay informed on statewide developments, successes, and challenges.
Provide Feedback – Offer insights on resources and support needed in your area.
Enhance Learning – Gain knowledge and inspiration from peers to strengthen your impact.

School Nutrition Teams | May 13 | Register here!

Food Justice

2025 Food Justice Conference

November 8-9, 2025 | Virtual | Register here

Food as Medicine Global’s annual eco-friendly online event brings together individuals from diverse backgrounds to explore the powerful connections between food, health, community, social justice, and planetary well-being. The conference showcases inspiring initiatives that promote food sovereignty and health justice for all—while uplifting critical topics that matter most to youth.

5, 2025. Schools must submit invoices in Utah Grants by April 15, 2025. Reimbursements will be processed in late April before the grant closes in May.

Job Opportunities

Community Garden Program Director, Wasatch Community Gardens

Salt Lake City | May 28 | Apply here

The Community Garden (CG) Program aims to cultivate gardens in low-income neighborhoods across Salt Lake County. Wasatch Community Gardens (WCG) partners with local governments, community members, schools, and organizations to strengthen these gardens, connect them through the Garden Leadership Network, and provide resources for their long-term success.

Funding Opportunities

Teaching Kitchen Collaborative (TKC) Scholarship

May 9, 2025 | Apply here

The Teaching Kitchen Collaborative (TKC), with support from the David R. Clare and Margaret C. Clare Foundation, is offering a scholarship to expand culinary and nutrition education in underserved communities. The scholarship will provide three organizations with two years of TKC membership, travel support for up to two individuals per organization to attend the Annual Members Meeting, and full access to TKC resources, networks, and tools to enhance teaching kitchen programs.

Salad Bar Grant | Whole Kids Foundation

Applications open year round | Apply here

Encourage your school to apply for the Salad Bars to Schools grant! This program provides U.S. schools with free salad bars, ensuring students have daily access to fresh fruits and vegetables. The grant includes all necessary equipment—such as a mobile salad bar, chill pads, pans, and tongs—plus training modules from the Chef Ann Foundation’s School Food Institute.

Did You Know?

Utah schools receive partial reimbursement for local food items purchased for their cafeterias. This initiative supports schools in sourcing fresh, local produce, enhancing the nutritional quality of meals for students.

Learn more!