Smith Enhances Farm to School Programming

From organic gardening to managing urban farmers markets, Sarah had gained experience in various areas of the food system. Her interest in food and its connection to people's lives stemmed from her belief in self-sufficiency and the importance of nourishing our bodies. Sarah saw food as a means to empower individuals. She was also passionate about sustaining local food systems and being mindful of the impact of different agricultural practices. 

“Food affects so many different components, whether it be mental and emotional, and your physical abilities,” said Smith. “I like the idea that food helps empower people to live full lives and healthy lives.” 

Sarah's career in Farm to School started at the Center for Rural Affairs, where she worked on statewide and regional efforts. In 2017, she transitioned to the Department of Education to spearhead promotional programs for schools and educational initiatives. Her role involves coordinating partnerships and expanding the use of local foods in the Child Nutrition Programs and school gardens. She aims to create a collaborative environment where different stakeholders could work together towards a common goal. 

 “We’re developing a statewide network,’ said Smith. “So people will have a place to lean into for communication, best practices and resources when it comes to this kind of programming.” 

 One of the initiatives Sarah has worked extensively on is the Farm to School Institute model, and Farm to School Coordinator is now her official role. This model has brought together diverse teams of administrators, school food service staff, ag educators, parents, board members, and students to identify their school's specific interests in Farm to School and determine action steps to move forward. 

 While Sarah couldn't directly provide food to schools, she has focused on creating systems and infrastructure that helps schools access local foods. One example is the Harvest of the Month program, which features local products available throughout the state during different months. She also collaborates with schools on projects such as the local and indigenous foods training, where students learned about seasonality, local recipes, and potential career paths in agriculture, and most recently Nebraska Thursdays, which supports schools statewide to serve a Nebraska-sourced meal in school cafeterias on the first Thursday of each month.