Gibson County, TN – Students in Milan Special School District and Trenton Special School District got a flavorful lesson in nutrition this week as both districts proudly participated in “Eat Real Week,” serving up fresh, locally sourced, and scratch-prepared meals as part of the Eat Real certification initiative.
The Eat Real certification program recognizes school districts that are committed to serving nutritious, freshly prepared meals made with wholesome ingredients. To qualify, districts must meet rigorous standards, including offering a wide variety of fresh fruits and vegetables, preparing meals from scratch multiple times per week, and incorporating whole grains and diverse menu options.
During the assessment week of April 20–24, both districts exceeded expectations by offering:
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Six varieties of fresh fruit per week, including bite-sized options for younger students
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Up to 15 fresh vegetable offerings weekly at middle and high schools
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Scratch-cooked items at least three times during the week
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Whole grain options such as brown rice
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Ten unique lunch entrée choices, including both hot meals and grab-and-go options
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Fresh, Locally sourced Ingredients Take Center Stage
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A highlight of the week was the use of locally sourced ingredients that brought farm-to-school connections directly to students’ plates. Both Milan & Trenton schools featured fresh strawberries from Green Acres Farm out of Milan, TN.
Collectively both Milan and Trenton Schools purchased a total of 42 flats of Green Acres strawberries that fed a total of 2,450 students in 6 Gibson County schools (Milan: 1,400) (Trenton: 1,050).
Trenton Special Schools incorporated Tennessee-grown rice from Tennemo Rice during their Taste Test Thursday on April 23, 2026 at Trenton’s middle and high schools serving scratch-made Pineapple Rice. John Shultz of Tennemo Rice visited the middle school cafeteria to showcase a range of locally grown rice varieties, guiding students through a hands-on learning experience where they explored each type by smelling, observing, and feeling the grains while discovering their subtle differences.