At Manchester-Essex Regional Middle High School, members of the student “Green Team” plant, care for and harvest vegetables in the school garden. Cafeteria employees use this fresh produce, including lettuce, kale, tomatoes, eggplant, turnips, and green peppers, in the salad bar and in many of the made-from-scratch recipes served for lunch, like the pesto pasta prepared with garden kale instead of basil. Now that students are involved in raising these healthy choices, they are more willing to select them in the cafeteria.
Manchester-Essex purchases much of their fruit from local Massachusetts farmers, and they offer healthy choices, like yogurt, baby carrots and granola bars, in the cafeteria vending machine too.
Recycling and compost bins are located throughout the building to help keep the whole school “green.” The students and the school work together to create a setting that is healthier for their bodies and the environment!