Farm-to-school meals made by Carver Kitchen are coming to Rappahannock

Rep. Abigail Spanberger (D-7th District) announced USDA funding for the Rappahannock Rapidan Area Commission's Youth Healthy Foods Program on Thursday.

According to a release from Spanberger's office, the innovative program will utilize a commercial kitchen at the Carver Food Enterprise Center on James Madison Highway in Culpeper County to deliver healthy, locally sourced entrées and sides to Rappahannock County Public Schools students each month.

RRRC will use the grant to conduct a Rappahannock Rapidan Farm to School gap analysis and pilot program to address barriers to accessing locally grown foods in area schools.

Farm to School gives children the opportunity to learn about nutrition and agriculture through hands-on experiences such as planting, watering and harvesting fruits, vegetables and herbs.

According to the announcement, the program provides a pathway for more children to achieve nutrition security by supporting equitable access to healthy, safe and affordable food.

“This initiative bridges the gap between local farmers and school cafeterias, ensuring students have access to fresh, nutritious meals.”

Rep. Spanberger, the only Virginian on the House Agriculture Committee, said in a statement that she was pleased to see federal funding return to Virginia's 7th Congressional District to help bridge the gap between local farmers and school cafeterias.

The local congresswoman previously announced $200,000 to repair the roof of the CFEC kitchen at the 75-year-old George Washington Carver Regional High School, which served black students from Culpeper, Orange, Madison and Rappahannock during segregation.

“We are pleased that this facility will be used to prepare healthy meals for students,” Spanberger said, “and we applaud RRRC's work with agricultural and local food system partners. We look forward to seeing how the Carver Center brings this program to life.”

Mallory Grady, Farm to School Associate for the Rappahannock Rapidan Regional Board, said they are excited for the opportunity to work with community partners on such an impactful project.

“By providing students with learning experiences about agriculture, nutrition and sustainability, and serving delicious meals made with locally sourced ingredients, we are able to encourage healthy food choices and strengthen the community's connection to local agriculture,” she said.