Aramark Student Nutrition Schools Recognized by the Texas Department of Agriculture for Participation in the Farm Fresh Challenge

Each fall, school nutrition teams across Texas take part in the Texas Department of Agriculture’s “Farm Fresh Challenge”, a statewide effort focused on bringing more locally grown foods into school meals. This year, several Aramark Student Nutrition–supported programs participated and earned recognition for their steadfast commitment to local sourcing. 

Frenship ISD, Lamesa ISD, Lewisville ISD, Northwest ISD and Round Rock ISD earned the challenge’s highest honor, the “Cream of the Crop” award. Big Spring ISD received the “Best of the Bunch” recognition, while Goose Creek CISD, Midlothian ISD and Pflugerville ISD were recognized as “Prime Participants.”

Held throughout October, the challenge encourages participating districts to incorporate Texas-grown ingredients into their menus, while introducing students to the origins and nutritional benefits of those foods, and ultimately encouraging those districts to share their efforts with the broader community on social media. Recognition is awarded based on the depth and creativity of each program’s participation, with honors reflecting varying levels of engagement. 

“Aramark Student Nutrition is committed to ensuring we are providing students with nutritious and when possible, locally sourced ingredients,” said Brisbane Vaillancourt, Aramark Student Nutrition President and CEO. "Through initiatives like the Farm Fresh Challenge, Aramark Student Nutrition programs help bring local agriculture into school nutrition programs in meaningful ways, giving students a clearer understanding of where their food comes from while supporting Texas farmers, ranchers, and growers.” 

Lewisville ISD

Lewisville ISD’s Child Nutrition program took a creative, hands-on approach to the Farm Fresh Challenge, designing a series of weekly initiatives that brought local foods to life for students. Their efforts were recognized by the Texas Department of Agriculture with the “Cream of the Crop” award—the first time the district has earned the challenge’s highest honor.  

“Integrating the Farm Fresh Challenge into our program is a great way to support student wellness while bringing more locally sourced foods to our menus,” said Cristina Tapia, Aramark Student Nutrition Marketing Manager. “Students want meals that are fresh, flavorful, and appealing, and this program helps connect them with locally grown ingredients while supporting regional farmers.”

During the first week, students were introduced to a refreshing zero-sugar drink featuring locally sourced watermelon and cucumbers. The response from students was overwhelmingly positive, with many returning for second and third samples. This event expanded students' culinary vocabulary by introducing the concept of “infusing”, while serving as a powerful health education tool, proving to students firsthand that a refreshing beverage does not require added sugar to taste great. 

Following the success of the first week’s initiative, the team used fresh, locally grown cucumbers to create house-made pickles, crafted by the district’s Executive Chef, Alicia Rivera. Students sampled the pickles, rated them, and took home a custom recipe. 

In the third week, Chef Rivera brought the kitchen to the cafeteria with a live cooking demonstration. Students watched as she prepared a watermelon and cucumber salad, then sampled the finished dish and received recipe cards to try it at home.  

The focus shifted to interactive learning in week four, when locally grown grape tomatoes were featured on the lunch menu alongside a farm-to-school trivia challenge. Students were asked how long it takes for a tomato to grow from seed to harvest, with small prizes awarded for correct answers. This week’s activity seamlessly blended education into mealtime, giving students a deeper appreciation into the process behind growing food from a seed that ultimately ends up on their plate.  

To close out the challenge, the team introduced locally grown squash as a featured menu item. By presenting it as a well-prepared, approachable dish during lunch service, the team helped reduce hesitation around trying new vegetables, encouraging students to expand their tastes in a comfortable setting.

"This targeted campaign successfully generated measurable excitement in our cafeterias, leading to an increase in both breakfast and lunch participation across the district during the month of October. It proves that when we invest in local farmers and student education, our whole community wins,” Tapia added.  

 

Frenship ISD

Each week during the Farm Fresh Challenge, the Aramark Student Nutrition team at Frenship ISD partnered with local organizations to connect students with the farmers, producers, and food systems that support their school meals. Community partners included Gandy’s Dairy, Idalou Harvest Co., Raider Red Meats, and Growing Together Texas, an online farmers market that sources produce from local farms.

Throughout the challenge, students participated in a variety of interactive experiences designed to showcase locally produced foods and deepen their understanding of agriculture in West Texas.

At North Ridge Elementary and Ridgewood Elementary, students learned about dairy farming and milk production through presentations led by Talyn Billingsley, Gandy’s Dairy representative. The sessions helped students better understand how milk is produced and delivered from local dairy operations to their cafeterias.

Students also explored locally grown produce through a partnership with Idalou Harvest Co., which donated fresh apples and shared information about the different apple varieties grown in the Lubbock area. At Bennett Elementary, students participated in a salsa-making demonstration featuring ingredients sourced from E3 Farms and Piekert Farms, both located in Wolfforth within the Frenship ISD community. The demonstration was led by Chef Miguel Garzes, Avery Agnew, Aramark Student Nutrition Marketing & Communications Specialist, and Jessica Caroom of Growing Together Texas, giving students a hands-on opportunity to learn about fresh, locally grown ingredients.

Local protein producers also played an important role in connecting students to regional agriculture. Raider Red Meats donated fresh, locally raised beef patties that were featured on menus across multiple campuses. Frenship Middle School and Frenship High School students enjoyed burgers made with the locally sourced beef, while students attending a Frenship Middle School student council presentation had the opportunity to sample the burgers and learn how the beef is produced, processed, and distributed locally. The experience included a live grilling demonstration led by Ken Robinson, Aramark Student Nutrition General Manager, showcasing the preparation of locally sourced beef.

“West Texas has a rich agricultural heritage, and the Farm Fresh Challenge provides a wonderful opportunity to showcase the incredible produce and products grown right here in our community,” said Avery Agnew, Aramark Student Nutrition Marketing & Communications Specialist. “With local farms and producers in our own backyard, we were able to create meaningful opportunities for students to engage with local agriculture and nutrition. We’re passionate about nutrition education and helping students build a deeper appreciation for the farmers, producers, and fresh foods that are part of their everyday lives.”

 

Prime Participants

Midlothian ISD

Midlothian ISD earned “Prime Participant” recognition in the Texas Farm Fresh Challenge by incorporating locally sourced ingredients into student meals and providing educational activities that connected students to local agriculture and healthy eating. Through various partnerships, the district featured local milk, watermelon, apples, and yellow onions throughout the month-long initiative.

Local yellow onions were incorporated into student-favorite menu items such as Spicy Szechwan Chicken and Sloppy Joes, while fresh watermelon and apples were offered as part of the district's commitment to increasing access to locally sourced produce. These efforts helped students experience a variety of Texas-grown foods while learning about the role local agriculture plays in their communities.

To reinforce the educational component of the challenge, students participated in a series of hands-on activities. Weekly initiatives included nutrition-themed word searches, National School Lunch Week activity sheets, pumpkin coloring pages paired with nutrition facts, and a Farm Fresh Challenge crossword puzzle. These activities helped increase awareness of healthy eating habits while encouraging students to learn more about locally grown foods. 

The district also extended its outreach beyond the cafeteria by creating and sharing a social media video from the First Methodist Church of Midlothian pumpkin patch. The video highlighted the nutritional benefits of pumpkins and offered families ideas for incorporating pumpkin into meals at home, helping connect the Farm Fresh Challenge's messages of nutrition and local food sourcing with the broader community.

 

Goose Creek CISD

Goose Creek CISD earned “Prime Participant” recognition in the Texas Farm Fresh Challenge through a districtwide effort to highlight Texas-grown foods while engaging students in hands-on nutrition education activities throughout October. The district incorporated locally sourced products into student meals, including Texas milk and fresh produce, while using educational programming and creative events to help students learn more about where their food comes from. 

One of the district's signature initiatives was the Little Chef Recipe Challenge, which invited fourth and fifth grade students to develop recipes featuring Texas-grown ingredients. Student winners were recognized during a February School Board meeting, providing an opportunity to celebrate their creativity and encourage greater interest in healthy eating and local agriculture. In addition, all campuses participated in Taste It Tuesday events.

The team at Goose Creek CISD also expanded Farm Fresh Challenge activities beyond the cafeteria. Students at Clark Elementary participated in a pumpkin painting activity using pumpkins sourced from Brothers Produce, while elementary students received weekly fruit and vegetable-themed coloring pages through their ACE bags each Thursday. 

 

Pflugerville ISD

Pflugerville ISD earned “Prime Participant” recognition in the Texas Farm Fresh Challenge by incorporating locally sourced produce into reimbursable student meals throughout the month. Rather than creating separate menu items, the district substituted locally sourced products, such as watermelon, in place of regularly purchased items, helping students enjoy Texas-grown foods as part of their everyday dining experience. 

The district sourced local products through its produce distributors, including Brothers Produce and the Department of Defense Fresh Fruit and Vegetable Program (DoD Fresh). Items designated as locally grown were identified through distributor order guides and incorporated into school menus during the challenge. 

To help students learn more about the foods they were eating, the nutrition team displayed informational flyers highlighting the local produce featured on menus. In previous years, the district also collaborated with physical education teachers to share information about the nutritional benefits of locally sourced fruits and vegetables, further strengthening connections between healthy eating and student wellness.