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

Anna Holloway
Indiana Department of Health
aholloway1@health.in.gov
(406) 223-2751

Procurement procedures

Visit IDOE Procurement Resources for current contact information.

 

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