Starting this September, the South Colonie Food Service Department is teaming up with the Colonie Central High School ECO Club to incorporate fresh, school-grown vegetables into the district’s food service program.

Through this collaboration, lettuce, potatoes, and tomatoes harvested from the ECO Club’s on-campus garden will be used in school meals, including salads and sandwiches—depending on the availability and quality of the produce.

“This partnership is a great example of how we’re working to bring fresher, more local ingredients into our school meals,” said Food Service Director Annette Sukup. “In addition to using produce from the ECO Club garden, we’re excited to begin gradually incorporating more New York-grown products and fresh vegetable sides throughout the year. These changes support both student wellness and our commitment to sustainability.”

Beyond the nutritional benefits, this initiative highlights the importance of student involvement in building a healthier school community.

“Having our ECO Club grow vegetables that are actually served in our cafeteria gives students a powerful, real-world connection to their work,” said Colonie Central High School Principal William Behrle. “When they see their peers eating the food they’ve grown, it fosters a personal sense of pride and accomplishment that goes beyond the classroom.

This program aligns with South Colonie’s broader efforts to enhance wellness, promote environmental awareness, and give students meaningful opportunities to contribute. It also reflects the district’s ongoing investment in improving school meals, one fresh ingredient at a time.