Gibson County, TN – Students in Milan Special School District and Trenton Special School District got a flavorful lesson in nutrition this week as both districts proudly participated in “Eat Real Week,” serving up fresh, locally sourced, and scratch-prepared meals as part of the Eat Real certification initiative.

The Eat Real certification program recognizes school districts that are committed to serving nutritious, freshly prepared meals made with wholesome ingredients. To qualify, districts must meet rigorous standards, including offering a wide variety of fresh fruits and vegetables, preparing meals from scratch multiple times per week, and incorporating whole grains and diverse menu options.

During the assessment week of April 20–24, both districts exceeded expectations by offering:

• Six varieties of fresh fruit per week, including bite-sized options for younger students
• Up to 15 fresh vegetable offerings weekly at middle and high schools
• Scratch-cooked items at least three times during the week
• Whole grain options such as brown rice
• Ten unique lunch entrée choices, including both hot meals and grab-and-go options

Fresh, Locally sourced Ingredients Take Center Stage
A highlight of the week was the use of locally sourced ingredients that brought farm-to-school connections directly to students’ plates. Both Milan & Trenton schools featured fresh strawberries from Green Acres Farm out of Milan, TN.

Collectively both Milan and Trenton Schools purchased a total of 42 flats of Green Acres strawberries that fed a total of 2,450 students in 6 Gibson County schools (Milan: 1,400) (Trenton: 1,050).

Trenton Special Schools incorporated Tennessee-grown rice from Tennemo Rice during their Taste Test Thursday on April 23, 2026 at Trenton’s middle and high schools serving scratch-made Pineapple Rice. John Shultz of Tennemo Rice visited the middle school cafeteria to showcase a range of locally grown rice varieties, guiding students through a hands-on learning experience where they explored each type by smelling, observing, and feeling the grains while discovering their subtle differences.

Trenton also sourced local beef from Stockyard Market serving over 1,000 students locally raised and procured beef burgers. 

Menus also showcased a strong emphasis on scratch cooking and batch preparation. Staff prepared items such as house-made ranch dressing, creamy coleslaw, and fresh fruit salad assembled by a coordinated team effort.

Vickie Dunaway, School Nutrition Supervisor for Milan Special School District, praised the dedication of her team: “Our cafeteria staff go above and beyond every day. They are excited to try new recipes, take pride in preparing more meals from scratch, and are deeply committed to serving food that our students not only enjoy, but that truly nourishes them.”

Growing Food and Future Leaders Right at School
Beyond sourcing locally, both districts are also growing their own fresh produce on campus.

Milan Elementary School Cafeteria manager Denise “Neecy” Jones teaches 4th grade students how to plant, grow and harvest lettuce and herbs from the hydroponic grow tower in the Cafeteria, giving students hands-on experience in food production. Watch the MES harvest video HERE.

At Peabody High School FFA in Trenton, work-based culinary learning student Chloe Pack (photo below on the left) played a key role in harvesting fresh cherry tomatoes, bell peppers, and basil used on the school salad bar. These hydroponically grown vegetables are part of the school’s FFA program, which is also hosting a month-long plant sale throughout April. The sale is open Monday through Friday from 9 a.m. to 4 p.m. and Saturdays from 9 a.m. to 1 p.m., offering the community an opportunity to support student agriculture while bringing home locally grown plants. Watch Peabody’s FFA Plant Sale Video.

A Week of Wholesome, Student-Friendly Meals
Students enjoyed a wide range of meals throughout the week, including:

• Chicken tenders and scratchmade ranch dressing with veggies
• BBQ pulled pork mac and cheese
• Fresh-cut vegetable sides like broccoli, school grown sweet pepper strips, and edamame beans
• A vibrant fruit salad featuring grapes, watermelon, honeydew, and local strawberries
• Asian-inspired cherry blossom chicken with rice and freshly prepared sweet potato chips
• Classic favorites like cheeseburgers served alongside creamy coleslaw and fresh fruit

Grab-and-go options such as Southwestern box meals and fresh salads ensured accessibility and convenience without sacrificing nutrition.

Breakfast offerings also aligned with Eat Real principles, incorporating fresh fruit, whole grains, and balanced options like chicken biscuits, apple crisp, and sausage, egg, and cheese bagels.

Building Healthy Habits for the Future
By participating in Eat Real Week, Milan and Trenton Special School Districts are reinforcing their commitment to student health, local agriculture, and high-quality school meals.

“This week demonstrates what’s possible when schools prioritize fresh ingredients and thoughtful preparation,” said Lisa Seiber-Garland, Trenton School Nutrition Director. “We’re not just feeding students, we’re helping shape lifelong healthy habits, educating students about their local farms and seasonality of foods, as well as supporting our farmers in our community.”

Plate Waste Data Study – How much are students eating, how much is wasted, how to improve school meals while reducing waste?

Measuring food waste in school meals might sound like a small operational detail, but it’s actually one of the most powerful tools schools have to improve nutrition, save money, and reduce environmental impact. This week Trenton Elementary School (TES) has participated in a week-long plate waste data study. When a districts partner with groups such as Healthy Flavors, TN, Palomar AI, and the Northwest Tennessee Local Food Network to conduct a plate waste study, it turns everyday lunch periods into meaningful data that can drive real change.

Tablets scan a before and after image of each student’s tray utilizing a QR code to connect the data to the tray. Samples were taken with 2-4th graders at TES. Students who do not eat whole foods, such as apples, are encouraged to share their uneaten items on the TES Share Cart.

Strengthening Impact Through Local Partnerships
The success of initiatives like Eat Real Week is made possible through strategic funding and strong local partnerships that provide guidance, resources, and technical expertise. Organizations like EatReal.org and the Northwest Tennessee Local Food Network play a vital role in supporting school districts as they expand farm-to-school efforts. Through technical assistance, training, and connections to regional producers, these partnerships help schools confidently source local ingredients, implement scratch cooking practices, and build sustainable programs. By working together, schools and community partners are creating a resilient local food system that benefits students, farmers, and the broader community alike.

Connecting the 3 C’s: Classroom, Cafeteria, and Community
From students harvesting lettuce in cafeteria grow towers, to learning agricultural skills through FFA programs, to families supporting school plant sales and local farms, Milan and Trenton Special School Districts are bringing the full vision of Farm to School to life. By intentionally connecting the classroom, cafeteria, and community, these districts are creating a sustainable model where education, nutrition, and local agriculture reinforce one another ensuring students not only eat real food, but understand where it comes from and how it strengthens their Tennessee communities they call home.

Join the Tennessee Farm2Future Coalition
Interested in learning more about connecting the Farm to the School? Join our monthly virtually meetings with the Tennessee Farm2Future Coalition. Learn more here.

~Written by Samantha Smith Goyret
LFN Team Blogger