The names of 10 schools across Georgia, which applied to participate in the launch of the Georgia Grown Test Kitchen program will be announced at the end of May. “My email lit up,” Misty Friedman, who is coordinating the program, said. As of April 25, applications had been received from 18 schools. “This is the first time we’ve ever done something like this,” she added.

“The Georgia Grown Test Kitchen, along with the Feed My School for a Week program, will help bridge the gap in the nutritional value and quality of food served in Georgia schools, while providing more farm to cafeteria opportunities,” the program website states. “The end result will be healthier Georgia students, decreased barriers in farm to school efforts and increased awareness as students learn and experience, both educationally and nutritionally, where their food comes from.”

“Through programs such as the Georgia Grown Test Kitchen and Feed My School for a Week, we are influencing the buying habits of nutritional directors across the state,” Commissioner Gary Black said April 7. “We are showing the ease that comes with purchasing local products for school systems, while improving the nutritional value for students.”

The cutoff date for submission of applications is May 9. Friedman said the big reveal is timed to give school nutritionists the time needed to prepare for the program in advance of the 2014-15 academic school year.

The inaugural year of the test program will include four elementary schools, three middle schools and three high schools.

Before working at the Georgia Department of Agriculture & Consumer Services, Friedman worked as a school nutrition director. “I am also a trained chef,” she told The Produce News.

She was asked how the applications will be evaluated. “We went to some directors involved with farm to school programs,” Friedman replied, also saying the evaluation process will also look at how school nutritionists chose to highlight the applying schools. Location will also be a factor.

While the overarching qualification is to promote Georgia produce and healthy eating, Friedman said, “You want to buy local. But how does it fit in with USDA requirements” for school meals?

The districts selected to participate in the program will work two months out on their healthy recipes. Friedman said each of the districts will prepare one new recipe each month, and students will have a chance to taste the results. The first recipe will be prepared at the end of August, though it will not contain Georgia produce. All subsequent recipes tested and prepared, however, will be based upon Georgia Grown commodities.

Results will be shared among the selected test kitchens. “The directors we have spoken with are very excited,” Friedman said.

The Georgia Department of Agriculture & Consumer Services sent out surveys to collect information about produce companies located within individual school district boundaries. When the program is in full swing, Friedman said the districts will have a chance to interact with their local farm bureau to source locally grown produce.