The Bloomfield Schools Farm-to-School Program, BSF2S, a collaboration between the three departments of Agriscience, Culinary Arts and Foodservice is cutting edge education. Environmental Science Teacher Joe Rodrigues & Chef Paul Waszkelewicz are the administrators of the program, while the students are hands on. The Agriscience Students start the vegetable seedlings in their on-site greenhouses, when ready to be moved outside the students plant the seedlings in one of the twenty raised beds at the Harris Agriscience Center. The students raise Tilapia to be served as part of the lunch program and use the fish tanks for Aquaponics to grow herbs and lettuce greens. The animal science students raise chickens for eggs.
When school starts in September the Chefs from the Food Service Department (School Lunch) harvest the vegetables to be used as part of the school lunch program. In addition the Culinary Arts Students also harvest the vegetables to be used in their classes. Teaming the Agriscience students and the Culinary Arts students teaches each other the real cycle of life. Recently the BSF2S partnered with a local Jamaican immigrant farmer who will be donating one acre of his land for our students to grow 20 different crops. Working on an actual farm is a great learning experience for our students. The crops they grow on their acre plot will be purchased and served in our school cafeterias.
Agriscience, Culinary Arts & Food Service Departments of Bloomfield Schools form the Bloomfield Schools Farm-to-School Program.
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