Local and Indigenous Foods Training
The Local and Indigenous Foods Training (LIFT) is a program that educates food service staff, students, and farmers on the benefits of using local foods in school meal programs. This program highlights recipes that use local Nebraska food items such as Apples, Aronia Berries, Beef, Bison, Dry Beans, Rhubarb, Turnips, as well as the following identified indigenous foods: corn, dry beans, winter squash, summer squash, native herbs. Further, LIFT engages students in creating and testing recipes, while developing and marketing recipes and local foods for use in the school meal programs.
Nebraska Schools Participating in the Local Indigenous Foods Training (LIFT)
Banner County School, Cedar Bluffs, Columbus Public Schools, Gering Public Schools, Guardian Angels Central Catholic Schools, Litchfield Public Schools, Loup City Public Schools, Ord Public Schools, Overton Public Schools, Pius X Catholic High School, Schuyler Central High School, St. Paul’s Luther School, Sutton Public Schools, Wakefield Public Schools, Wayne Public Schools, and West Point Public Schools
Featured LIFT Recipes
The Local and Indigenous Foods Training recipes will be standardized and adapted for schools, and communities, to use once the participating schools (listed above) test and evaluate each of the existing recipes.
Apple Aronia Berry Crumble
Aronia Berry Vinaigrette Dressing
Beef Burrito Bowl
Bison Pizza Topping
Brownie Batter Hummus
Smashed Turnips with Sriracha
Strawberry Rhubarb Topping
Taste Test Recipes
Home Size Recipes
Chef’s Table is an interactive tasting event that engages youth in the testing of a NEW recipe. Traditionally run by a Chef, this activity has been adapted for schools to engage youth and school staff outside of the cafeteria environment. The Chef’s Table has youth at the center of the taste testing experience and incorporates their perspective on recipes being considered for use in the school meal program.