Encinitas students enjoy fresh Farm Lab produce daily as part of Farm to School program

October is National Farm to School Month and Encinitas Union School District is celebrating more than a decade of bringing fresh, healthy and sustainable food to students.

“As we celebrate Farm to School Month, we are proud of how this program is feeding our students today while building a healthier future for generations to come,” said Superintendent Dr. Andrée Grey in a news release. “Our Farm to School program reflects the heart of EUSD—innovation, sustainability and a deep commitment to student well-being. It shows what is possible when education, nutrition and environmental stewardship come together to support students and the community.”

Launched in 2013, the district’s Farm to School program has grown into one of the most celebrated in the nation. Encinitas was the first public school district in the country to own a California Certified Organic Farmers-certified organic farm. The 10-acre property on Quail Gardens Drive serves a dual purpose as both a fully operational regenerative organic farm and as a living classroom where all EUSD students engage in hands-on environmental learning on the DREAMS (design, research, engineering, art, math and science) campus on the property.

On average, Farm Lab supplies more than 12,000 pounds of organic produce annually for daily salad bars and scratch-made meals across all nine EUSD schools. According to the news release, a record-breaking 17,000 pounds of produce was harvested during the 2024-25 school year. Students enjoy fresh, home-grown produce, everything from lettuce, carrots, broccoli, corn and potatoes to seasonal fruits like apples, peaches, plums and melons. The farmers also recently planted a mandarin orchard and are looking forward to trying to grow strawberries this year.

“It’s incredibly rewarding to know the nutrient-dense produce we grow is nourishing EUSD students,” said Farm Lab Administrator Julie Burton in the news release. “Families can feel good knowing that when their child goes through the salad bar or sits down to lunch, much of that produce is coming straight from Farm Lab.”

Among the most beloved uses of Farm Lab produce comes from the annual tomato harvest, which yielded more than 3,100 pounds this summer. The tomatoes are sent directly to the EUSD central kitchen, where they’re transformed into scratch-made sauces used year-round for popular pizza and pasta days.

The EUSD Child Nutrition Services program serves more than 3,000 scratch-made lunches daily, featuring high-quality, local and organic ingredients from Farm Lab produce to locally-sourced grass-fed organic meats.

“When students are nourished with real, wholesome food, it makes a difference in how they learn and feel each day,” said CNS Director Lea Bonelli in the news release. “That’s why we are so committed to sourcing organic, whole ingredients—because serving fresh, high-quality meals is an investment in our students’ health and success.”

Last year CNS expanded its scratch-made meals into its breakfast program, rolling out fresh, scratch-made breakfast items like banana bread, hand-rolled burritos and protein-rich egg bites.

Beyond nutrition, the EUSD Farm to School program also reduces packaging waste, shortens food miles and donates surplus produce to local food banks and community resource centers.