The Manchester Community Schools wrap bar lets students choose chicken strips or ham and then add their own toppings, including tomatoes, cucumbers, peppers, spinach, lettuce and onion — all local when seasonally available — plus Red Gold salsa and ranch dressing made in-house. Food Service Operation Manager Becky Landes says her best advice is to start small. “You can do it. You start off small, one day a week, a big event a year, and just figure out how you can grow it from there.” 

F2S Contacts

Indiana Grown for Schools Network

Brianna Goode
Indiana Department of Health
bgoode@health.in.gov
(317) 232-0456

Sophie Lindley
Indiana Department of Education
slindley@doe.in.gov
317-234-2456

Procurement procedures

Visit IDOE Procurement Resources for current contact information.

Food safety requirements

Lisa Harrison
Indiana State Deptartment of Health - Food Protection
lharriso@isdh.in.gov
(317) 234-8569
in.gov/isdh/20640.htm

 

Get in Touch

Complete the form below to send us an email, and we’ll follow up in the next few days.