South Colonie Expands Fresh Food Access Through New USDA-Backed Partnership with Capital Roots

South Colonie Central School District is expanding its commitment to student health and local agriculture through a new partnership with Capital Roots, as part of a USDA pilot project designed to bring more fresh, locally grown fruits and vegetables into school meals.
As part of the 2014 Farm Bill, the Agricultural Marketing Service (AMS) and the Food and Nutrition Service (FNS) are conducting a pilot project in up to eight states to provide schools with greater purchasing flexibility and more options for unprocessed and minimally processed fruits and vegetables. These products include items such as sliced apples, baby carrots, and shredded lettuce.
The pilot project allows participating states to use multiple qualified suppliers and products approved by the USDA Secretary and to designate a geographic preference when selecting vendors.
The goal of the pilot project is to expand opportunities for schools to purchase fresh produce using entitlement funds, while still utilizing existing commercial distribution channels and established relationships with local growers, wholesalers, and distributors. All products purchased through this program must be 100 percent domestically grown.
South Colonie will invest $20,000 of USDA entitlement funding to purchase fresh produce from Capital Roots, a Troy-based organization focused on improving food access and supporting regional agriculture. These fresh ingredients will be incorporated into the district’s menu with small changes each week, offering students healthier and more diverse food options.
“This partnership is another step in our commitment to providing healthier options for our students,” said Food Service Director Annette Sukup. “By working with Capital Roots, we are not only enhancing the quality of our meals but also supporting local farms and businesses.”
This initiative adds to South Colonie’s growing efforts to prioritize wellness and sustainability across the district, while creating more meaningful and nutritious experiences for students in the cafeteria.