Center for Ecoliteracy Celebrates the Flavors of California for Farm to School Month

Berkeley, Calif. – Just in time for Farm to School Month this October, campuses across California celebrate the diverse palates of students with the “California Flavors” campaign. The Center for Ecoliteracy’s California Food for California Kids® is introducing delicious and nutritious new menu items that are culturally-inspired and feature California’s abundance of fresh fruits and vegetables to its network of 160-member school districts with their 2.4 million students throughout the state.

“School cafeterias sit at a crucial intersection of food, culture, health, and the environment, making them powerful places for learning,” said Alexa Norstad, executive director of the Center for Ecoliteracy. “When students see their cultural heritage reflected in school meals, they feel recognized and valued as part of their community. And when they’re introduced to new dishes, they not only discover fresh flavors but also gain a deeper appreciation for the diverse cultures of their classmates.”

From the vibrant and bold flavors of Latin America to the street food of Asia, and to the spices of the Middle East, the “California Flavors” campaign incorporates plant-forward recipes into cafeteria menus throughout this school year. Crafted with student feedback in mind, the culturally-inspired recipes reflect the rich diversity of California students, while meeting new nutrition guidelines for lower sodium and sugar. The new menu items include:

• Mango Carrot Lassi
• Vegetarian Pupusas with Cabbage Curtido
• Adobo-Spiced Fish and Fried Rice Bowl
• Korean Street Toast
• Oven-Baked Pancit
• Pozole
• Za’atar Lentil and Chickpea Falafel Burger
• Aloo Masala Wrap with Rainbow Slaw
• Middle Eastern Skirt Steak Bowl

“As we focus on expanding our farm to school program to nourish more students with more fresh and local produce, partnerships like this one are invaluable,” said San Francisco Unified School District Executive Director of Student Nutrition Services Jennifer LeBarre. “When students have access to nutritious, fresh, and familiar meals, they don’t just feel better, they play better and learn better. Improved procurement practices through a farm to school program, with additional culturally relevant meals, is a big step forward for the student experience.”

With these recipes, the Center for Ecoliteracy makes it easier for school nutrition departments to incorporate fresh California-grown fruits and vegetables into menu items that students are excited to eat. Taste testing events will be held this month around the state, giving young people a voice on which dishes should be served at their school cafeterias.

California was the first state in the nation to provide universal school meals to all public school students from transitional kindergarten to 12th grade, guaranteeing free school breakfast and lunch for all, regardless of socioeconomic status. Data shows that student participation in California’s free “School Meals for All” program is projected to serve one billion meals for the 2025-2026 school year.