During the week of April 3-7, Schuylerville Elementary School students had the opportunity to try a variety of fruits and vegetables they don’t typically see in the cafeteria. It was all part of Rainbow Food Week, a joint effort between Food Services and PEP (Parents as Education Partners). Through this partnership, Food Services was able to serve fresh fruits and vegetables that are normally too expensive to offer at lunch.
PEP volunteers came in each day of Rainbow Food Week to hand out samples to kids who brought their lunch, so all students in grades K-5 got a chance to try the new foods. They also provided education about how each food grows and why it’s a nutritious choice.
“Rainbow Food Week allows students to try new fruits and vegetables that they may not have ever eaten or even seen before,” said Food Services Manager Sarah Keen. “We try to promote eating a rainbow to make sure students get all of the vitamins and minerals they need to stay healthy.”
RAINBOW FOOD WEEK MENU
Four different kinds of roasted potatoes (sweet, Yukon gold, purple majesty, and pink russet Burbank)
Papaya and orange, yellow and purple carrots.
Mango and stir-fry made with broccoli, cauliflower, carrots, snow peas, and red peppers.
Kiwi and homemade guacamole.
Purple cabbage cole slaw and fruit salad made from pineapple, honeydew melon, watermelon, and grapes.