Sandoval County school meal programs win statewide recognition, boost farm to school ties
School cafeteria programs in Bernalillo and Rio Rancho were honored in the 2025 New Mexico Golden Chile Food and Farms awards on December 4, 2025, for their use of New Mexico grown products and innovations in school nutrition. The awards spotlight local efforts to connect students with fresh food and to direct public food dollars toward area growers, which has implications for student health and the local agricultural economy.
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Two Sandoval County school nutrition programs received statewide recognition in the New Mexico Golden Chile Food and Farms awards program on December 4, 2025. The Bernalillo and Rio Rancho cafeteria teams were singled out in a category that recognizes school food programs for their use of New Mexico grown products, innovations in meal service, and strong farm to school partnerships. The awards are part of a broader Food and Farms Day initiative that highlights producers, processors, and institutional buyers working to expand access to local foods.
Selection cited sustained sourcing of New Mexico grown ingredients, menu innovations designed to increase student participation, and formal partnerships with local farmers and distributors. School nutrition staff celebrated the recognition and emphasized that the awards reflect years of planning around procurement, menu development, and logistical coordination with local suppliers. Staff noted the practical benefits for students, including increased availability of fresh produce during the school day and more varied meal options that meet state nutrition standards.
For Sandoval County, the honor matters on multiple levels. At the school level, recognition can help justify program investments in equipment, staff training, and procurement systems that accommodate seasonal and regional products. For the local farming community, stronger institutional demand from school districts means a more reliable market for small and medium sized producers. For families, expanded farm to school efforts translate into more consistent exposure to fresh fruits and vegetables for children who rely on school meals.
Sustaining and growing these efforts will require continued cooperation among district nutrition directors, school boards, local producers, and county officials. Support can take the form of prioritizing local procurement in district budgets, facilitating connections between farmers and food service directors, and maintaining grant or rebate programs that offset startup costs for kitchen upgrades. As the Food and Farms Day awards underscore, local policy choices shape whether public meal programs become engines of community health and rural economic opportunity.
