Greta Shwachman
Food Service Director
Greenfield Public Schools

What inspired you to enter the school nutrition profession?

As someone who brought their lunch from home every day as a kid, I never imagined I’d end up in the school nutrition profession, but I’m so grateful that I did! My experiences in college, both in my coursework and in my summer internships– first teaching in Philadelphia and then interning on an organic farm in my hometown–inspired me down a path where I could combine my passion for education with my passion for food and nutrition. After college I served with FoodCorps, and was placed in the Chicopee Food Service Department working under Joanne Lennon. I quickly grew to love the profession once I realized just how many hats I could wear! I love working on small day-to-day problems, as well as thinking about the big picture. There are so many opportunities for collaboration, innovation, and creativity in this field!

Why is farm to school work important to you?

This work is important to me because of the direct impact it has on communities on an economic and social level. From an economic perspective, it leverages the power of institutional purchasing to support local farms. This is key to creating a more sustainable local food system. It’s also a powerful tool for food access, bringing more fresh and local food into communities affected by food apartheid. From a community perspective, farm to school can unite diverse stakeholders and create new opportunities for collaboration and engagement. 

What are some of the ways you’ve been able to increase local procurement in your district?

I’m fortunate to work in the Pioneer Valley, with access to farms, food hubs, and other resources that make local procurement possible. I recognize that not all districts have the same access to local foods. However I’m encouraged by the growth of businesses such as Marty’s Local, who are working hard to procure items that expand possibilities for K-12 food service. I often will make multiple phone calls when I’m looking to purchase a local item, and I’m fortunate to have several options at my disposal to compare prices and choose the vendor who will be the best fit for that particular item. This competition is a great sign, and I’m hoping that state and federal funds will keep driving infrastructure growth and improvements that will allow for aggregation and processing on a larger scale. While we currently source a variety of local produce, I’m also exploring options for local meat, dairy, and grains in our program. Last year I was able to menu local beef, fish sticks, maple syrup, pasta, granola, and yogurt! 

What advice do you have for food service directors looking to incorporate farm to school into their work?

Start small! Farm to school encompasses so much, and it can be overwhelming to tackle all facets at once. The Harvest of the Month Program is a great way to start. It allows you to focus on one crop a month, and will help you build up your local procurement network and recipe base for year-round success. I also recommend meeting with local organizations who can support your work and help promote your program in the community. I have found libraries to be really receptive and wonderful long-term partners in this work!

Are there ways in which you engage in farm to school work with your community outside the cafeteria?

I am still settling into my role as Food Service Director here in Greenfield, so I’m working on building relationships and laying the groundwork for future community engagement. I’m looking forward to collaborating with organizations such as Just Roots, Stone Soup Cafe, and the Greenfield Public Library to engage Greenfield families in farm to school activities. I was thrilled to have such a great turnout at our Summer Eats Kickoff back in June. We partnered with over 10 community organizations to provide resources and activities for families, while promoting our summer program and some of our farm to summer menu items like local pickles, local berries, and local potato salad!