by Scott A. Williams

First published in the Republican, December 2009

SPRINGFIELD – In a world obsessed with convenience, healthy food choices aren't necessarily the ones people reach for first. But Square One is making a healthy change. Square One has fundamentally changed its organizational culture so the young kids and parents the organization serves can make smart choices about eating.

While Massachusetts compares favorably to most other states, overweight and obesity are still major public health problems. "Every region of the state has been impacted by the overweight and obesity epidemic," according to Kimberley Lee, vice president of advancement for Square One. "But some communities and organizations are working to turn the tide. Square One for example has been working with preschool age kids since 1883. Statistically, the population we serve is far more likely to be overweight or obese than the population statewide, but it's not simply a matter of kids eating better or exercising more. We need to forge a cultural shift, so we decided to begin in a place where we could have an impact - right at our own organization."

Square One is one of several programs, including the YMCA of Greater Srpingfield, ECCGS Early Childhood Centers, New North Citizens Council and Head Start, which recently signed on the Farm-to-Preschool pilot program to reinvent approaches to food service.

"In most communities, there are farmers who'd love the opportunity to add a new market for their produce," according to Jessica Collins, director of special initiatives for Partners for a Healthier Community, Inc., and coalition coordinator for "Live Well Springfield. Eat Smart. Stay Fit." Collins was instrumental in developing and implementing a Farm-to-Preschool food-buying model, an innovative way to get fresh foods into Square One centers.

"Through the Farm-to-Preschool program with Czajkowski Farm in nearby Hadley, our children and staff enjoyed eating farm-fresh fruits and vegetables all summer long," according to Sara Teece, director of Food Services for Square One. "The children love it, and so do we."

Fresh produce served last summer at Square One centers included strawberries, blueberries, melons, green beans, cucumbers, tomatoes, summer squash, and Romaine lettuce.

Fresh produce is great in season, but what happens during the off-harvest? With a grant from Project Bread, Square One purchased a large storage freezer. This summer, local strawberries and zucchini were frozen.

Now, despite the approaching winter months, the kids' menus continue to include strawberry fruit cup, smoothies, and whole grain zucchini bread. More recently, fresh collards were cleaned and frozen so they'll be ready for Thanksgiving.

Lee says that most people who learn about the Farm-to-Preschool program ask how much it costs. "The real question," Lee says, "is what does all this save? The Farm-to-Preschool model and other changes to the food service program are projected to provide net cost savings for Square One."

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