Sodexo Earns Certified S.C. Grown – “Nothing’s Finer” Designation
By Karen Graham, Senior Recruiter

Richland School District Two, through its school nutrition provider Sodexo, became the first school district in South Carolina to earn the coveted Certified S.C. Grown – “Nothing’s Finer” designation from the state’s agricultural department for sourcing more than 25 percent of the produce and products served in schools from local vendors and for supporting healthy eating and local-farming education.

Sodexo staff from Richland School District Two in Columbia, SC (left to right): Jeffrey Quasha, Angela Thibou, Holly Cherry, Lorine Wilson, Iris Bowman, Chelsia Hightower, Madell Rhodan and Harriette Blume.

Sodexo, in partnership with the school district, developed a foodservice program that emphasizes local favorites such as collard greens, potatoes and peaches. Three executive chefs from Sodexo developed menu options to highlight local products, including grits, cheese and fresh meat and poultry. The initiative to source local products also includes education on local agriculture, including field trips to farms, culinary school programs that promote lifelong skills in preparing healthy food, and cooking demonstrations. Thirty-four schools and centers in the district reaped the benefits of this award, including Keels Elementary, Conder Elementary, Spring Valley and Blythewood high schools.

“Sodexo works hard every day to deliver services that support student well-being,” said Lorna Donatone, President, School Services. “We are especially proud of this award because it demonstrates how integral our services are to developing healthy students and local economies.”

Certified S.C. Grown – “Nothing’s Finer” is a program designed to promote agricultural products made in the state. Sodexo operations at Richland School District Two received a letter of certification from Agricultural Commissioner Hugh Weathers certifying that Sodexo receives more than one quarter of its produce and products from South Carolina. “The benefits of eating fresh fruits and vegetables each day are well documented,” said Jack Carter, the district’s Executive Director of Operations. “Those benefits seem that much greater knowing we are serving our students and staff fruits and vegetables grown right here in South Carolina.”