March 2026

In 1989, The School Nutrition Association launched the first National School Breakfast Week to encourage higher participation.

With the implementation of this program, breakfast participation has grown from ~80,000 children in 1966 to over 14.5 million by 2016.

Today, National School Breakfast Week is used to promote innovative, accessible meal options like "Breakfast After the Bell" or "Grab & Go" items in order to ensure that students across the country can partake in the most important meal of the day!

Be on the lookout for the next round of our Harvest of the Month!

This month, we will be featuring SC Grown Asparagus!

These vegetable will be roasted and topped with parmesan cheese that will surely make you ready for the upcoming Spring season!

Keep your eyes peeled for this delicious item in your cafeterias on March 12th, 2026!

All Harvest of the Month recipes can be located farm.f1s.org/hotm

Teachers of ANY grade level, if you have yet to experience this wonderful opportunity with your students, you are missing out!

Visit the link to schedule your visit: https://farm.f1s.org/schedule-a-visit

We just talked about stress, therefore becoming a "green machine" does not mean turning into the Incredible Hulk. However, you can still “Spring” into action about what you’re eating this season.

Living in the South, many of us are no stranger to some Collard Greens, Mustard Greens, and Turnip Greens. But have you ever considered Spinach? Kale? Heck, even the USDA considers Broccoli a leafy green vegetable!

Dark green leafy veggies contain nutrients that boost brain health like Vitamin B9 (folate), Vitamin A (beta carotene), and Vitamin K. They contain fiber to help your gut process food and fuel your microbiome inside of you. Research suggests that these vegetables may slow or reduce age-related memory loss.

Along with the color theme of food and the month, let’s try to get creative with our recycling efforts.

Not just cardboard and plastics, but our FOOD can be recycled, too!

Composting is using your food scraps to essentially make food for the plants you eat. Sounds funny, right?

Take items in the “brown” category (leaves, cardboard, etc.) and combine them with items in the “green” category (fruits, veggies, etc.) in a bin or a container. Rotate the components often in order to keep things fresh and hot in order for them to continue their breakdown process.

Pretty soon you’ll have a fresh (and funky) batch of plant “food” that you can add to the soil.

**If you’re feeling adventurous, add some worms to the mix in order to have some funky-free, rich soil.

Reach out to your Principal and see when you're able to book the Food Truck for your students!

We treat the Food Truck as a mobile cafeteria, and students get a fully reimbursable meal on wheels for lunch!

Fresh Cuisine on the Scene coming to a school near you:

• Carver Elementary - March 4th, 2026
• McLaurin Elementary - March 10th, 11th, and 17th, 2026
• Lucy T. Davis - March 18th, 2026
• Williams Middle School - March 25th, 2026
• North Vista Elementary - March 27th, 2026
• Williams Middle School - March 31st, 2026

School breakfast is tasty and packed with essential nutrients, and students who eat school breakfast are more likely to consume enough calcium, fiber, and potassium than those who don’t. Start your day on the right foot with school breakfast!

Brockington Elementary - March 12th, 2026

Wallace Gregg Elementary - March 18th, 2026

Lester Elementary - March 25th, 2026

• If you could have a superpower, what would it be?
• Invisibility 👻
• What’s your ultimate comfort food?
• Anything Sweet! 🍬🍭
• What’s your favorite food to make for our students?
• Pizza 🍕
• If you could only cook with one ingredient for a week, what would it be?
• Seasoned Salt 🧂
• What’s the first thing you ever learned to cook?
• Spaghetti 🍝
• What’s your "why" for coming to work every day?
• The students health and well-being! 🥗
• Who or what inspires you in your role?
• My mom 💕

• What are your hobbies?
• Spending time with family 👪