With the help of Quest’s farm-to-table dining program, DePaul College Prep High School is teaching students how to grow everything from tomatoes to garlic to lemon sorrel.
"This class is modern day home economics in the best possible way," said Melissa Flynn, who runs the garden. "It incorporates nourishing yourself and the world around you for a lifetime."
Planted in 2020, the Wendell and Marie Smith Garden has been providing meals for students through the program for two years.
Quest’s culinary team incorporates produce, herbs and microgreens into daily scratch-made meals.
"Created caprese salads, incorporated them into the protein bowls for athletes," Quest District Manager Vivian Robles explained.
There is also no waste. unused food is taken to food pantries. Scraps get composted to go back into the soil.
As students sift through soil and prepare meals, they're also learning about their environmental impact, community service and the importance of fresh food.
"Service and health really come into play with this program," said DePaul College Prep President Mary Dempsey.
Quest’s culinary team will continue harvesting from the Wendell and Marie Smith Garden this fall and incorporating the ingredients into daily offerings for students.
