SIX SCHOOLS.
SIX STORIES.
ONE LOCAL FOOD
REVOLUTION.
Through the SCALES grant, six schools in Central Montana are working alongside local producers, ranchers, and community partners to bring more Montana-grown food to students and build stronger local food systems.
Hyper-local food systems are built close to home through relationships between schools, producers, students, families, and community partners.
Schools are a vital part of local food systems because they are rooted in every part of the community. Schools can create a reliable market for producers, keep local food dollars within the community, and show kids and families that school meals can support long-term health and economic development.
Through Project SCALES, Supporting Community Agriculture and Local Education Systems,
MT-PECH is leading a three-year project titled Investing in Montana School Food-System Transformation to Reach 33 × 33. Funded by the USDA Food and Nutrition Service, the project brings together schools, producers, processors, distributors, and community partners to strengthen Montana’s school food supply chain and bring more Montana-grown foods into school meals.
From the 2025-26 through 2027-28 school years, each of the six participating schools will receive $12,000 annually to develop a project tailored to its community’s needs, resources, and local partnerships.
Hyper-local Food Systems
Built by Schools
Meet the School Nutrition Leaders
These six schools are bringing food system change to life in ways that reflect their unique communities. Each is testing ideas, strengthening local partnerships with Montana producers, and creating new pathways to serve more Montana-grown food while helping students strengthen their connection to the local community and agriculture.
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Food Service Director
Laura Toeckes
Power School
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Food Service Director
Cathy Campbell
Choteau Schools
Food Service Director
Betty Mirza
Sun River Valley School District
Head Cook
Gloria Mullennax
Dutton/Brady Schools
Food Service Director
Haven Murphy
Greenfield School
Helena Public Schools
Helena, Montana
Helena Public Schools is using its funding to build the kitchen capacity and community partnerships needed to serve more Montana-grown food across the district. In Year 1, the district purchased a combi oven so its kitchen team can begin testing recipes before the new commercial base kitchen is built. This equipment will help staff improve local menu items, develop their skills, and prepare to scale successful recipes throughout the district.
In Year 2, Helena plans to purchase calves that will be raised, processed through The Producer Partnership, and ultimately served in school meals. A community fundraising contest will help offset local food costs, build excitement, and support an annual beef-purchasing program with Montana ranchers.
By Year 3, the district plans to add a commercial grain mill, another commercial grill, and impingement ovens to expand its ability to prepare Montana grains, lentils, beef, and other local ingredients.
Power School
Power, Montana
Power School is using SCALES funding to build the infrastructure, skills, and community support needed to expand its farm-to-school program. Funding has supported nutrition education featuring local ingredients, Indigenous foods, menu sampling, and other interactive student activities. In Year 1, she hosted a Go for the Gold in Grains event where students learned all about cleaning and grinding wheat into flour and making wheat crackers with Pfeifle Farms in Power, MT. She also organized an Apple Extravaganza Day where students learned how to prepare and cook local apples into danishes and make fresh-pressed apple juice.
Laura has also built the school nutrition social media and shares its farm-to-school work through photos, videos, and community outreach. She created a Facebook page called Power Public Schools Cafeteria. There you can find menu highlights, farm-to-table features, student favorites, and behind-the-scenes.
Power also plans to analyze recipes for upcoming federal nutrition standards, establish production records for a new cycle menu, and explore a matching-grant fundraiser to help offset the higher cost of local food. A large flour mill and sifter will allow the kitchen to work directly with Montana-grown grains. Staff will receive hands-on training to make better use of the school’s combi ovens, adapt current recipes, and develop new ways to prepare local foods.