CAPE ELIZABETH – The locovore food movement is not only gathering steam across the country, but is also evident at schools in Cape Elizabeth and Scarborough.

In fact, Peter Esposito, the school nutrition director in both Cape and Scarborough, said around 80 percent of all the fresh produce used in school kitchens these days comes from local sources.

The majority of that local produce is being provided by the Alewive’s Brook Farm in Cape, which is owned and operated by the Jordan family, Esposito said.

And, at a recent conference of school nutrition directors from across the country, Esposito learned that Cape and Scarborough are way ahead of the curve in terms of sourcing fresh produce.

At the conference, which was held at the University of Mississippi, the nutrition directors were trained in strengthening farm-to-school programs, U.S. Department of Agriculture produce grading procedures and good agricultural practices for school gardens.

In addition, the attendees also learned some of the best ways of preserving local vegetables to extend their viability beyond the growing season, according to Esposito.

Overall, he was pleased “to hear that all of his staff’s hard work and commitment to sourcing the freshest local ingredients are so far ahead of schools in other parts of the country.”

Esposito just recently added the responsibility for school lunches in Scarborough to his job description, but in Cape Elizabeth he recently started a Cape Kids Culinary Academy, which is paid for through a grant from the Pond Cove Parents Association.

The goal of the academy, he said, is to teach healthy eating habits and fresh food preparation to students in grades 1-4. One six-week class was just completed and another session is now under way.

Esposito said that although the Cape schools have a long-term relationship with Caitlyn Jordan of Alewives Brook Farm, “this year we really amped it up. I met with Caitlyn and came up with a plan for what we would need planted for not only Cape but (also) the Scarborough school district, as well.”

With the goal of providing “the healthiest, purest form of school lunch that we possibly can,” Esposito admits that the labor involved has intensified significantly. However, he said it’s worth it because “it’s what is best for our kids.”

“We offer more than just a school cafeteria,” he added, “we are also a classroom for our students – steering them to make great choices and introducing new foods and different ways of preparing them.”

Next year Esposito hopes to expand the school garden program and include even more students in the process of growing and harvesting fresh produce.

In addition, he said that at the Pond Cove and Cape Middle schools, cafeteria staff has also eliminated any products containing high fructose corn syrup or artificial coloring.

Cape Superintendent Meredith Nadeau said it’s important for the school district to keep up with the latest trends in school nutrition because “our responsibility to our students includes their overall health and wellness.”

She also said that connecting with other school districts, such as at the conference Esposito recently attended, “allows us to gather and share ideas and keep us moving forward in our efforts to supply all of our students with healthy meals and to build good, life-long nutrition habits.”

Nadeau thinks Cape’s school nutrition program is doing well by students and said it was audited by the state last year and “received a very positive review.”

She added, “We have worked with local farms to supply food to our kitchens and salad bars and to have fresh, local foods available to students beyond Maine’s growing season.

The great news about Peter is that he is continually working with his staff and seeking ways to improve the program, including through added learning opportunities for students.”

Young students in Cape Elizabeth are learning how to make a healthy, nutritious snack using celery, peanut butter and raisins. Courtesy photo

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