Oregon’s Coastal Waters Meet School Cafeterias: How Three Regional Events Connected Fishers with Student Meals

Oregon school nutrition staff learn to prepare local seafood through hands-on culinary training events across the state

When students at Springfield High School tried fresh Oregon albacore tuna salad for lunch, they didn’t just enjoy a delicious meal, they experienced the result of an innovative partnership bringing Oregon’s coastal waters directly to school cafeterias. This spring, the Oregon Department of Agriculture (ODA), Oregon Coastal Visitors Association (OCVA), and Oregon Farm to School Network (OFSN) collaborated on an ambitious project: teaching school nutrition professionals how to confidently source, prepare, and serve Oregon-landed seafood.

From Sea to School: A New Approach to Local Food

The Seafood for School Cafeterias project took a hands-on approach to expanding farm-to-school programs beyond traditional agriculture. Through three regional “Culinary Cluster” events, the project connected school nutrition staff directly with Oregon fishers and provided practical training in seafood preparation that meets National School Lunch Program requirements.

The project aimed to help school nutrition professionals gain confidence preparing local seafood while building meaningful connections between Oregon’s coastal fishing communities and inland schools.

Springfield: Where Students Embraced Oregon Albacore

The first event at Springfield High School showcased the potential of Oregon seafood in school meals. Led by OFSN coordinator Patrick Newson, the May 21st gathering brought together nutrition staff from Springfield School District to learn about incorporating locally-caught fish into their menus.

Patrick Roelle of Fishpatrick’s Tuna presented his fishing operation to school staff, explaining the line-caught albacore process from boat to processing. He discussed his fishing methods enthusiastically and explained why sustainable practices matter for delivering high-quality fish to students.

Chef Teresa Sutten from Eugene 4J School District demonstrated preparing tuna salad using Fishpatrick’s albacore – a recipe she had already tested and refined for institutional use. School staff worked in groups to prepare batches for sampling, and administrators participated in the tasting.

The real test came the next day. Assistant Nutrition Director Traci Harness reported that students were very receptive to the tuna salad and ate everything that had been prepared. The district plans to introduce the Oregon albacore tuna salad as a regular menu item for the 2025-26 school year.

Eastern Oregon: Building Connections Across Distance

The North Powder School event on May 30th addressed unique challenges facing rural and Eastern Oregon schools in accessing coastal seafood. Led by Kristy Athens, the gathering brought together nutrition staff from Ontario and North Powder school districts for hands-on cooking and problem-solving.

Nine participants prepared three seafood recipes while discussing practical logistics: storage, transportation, and presentation strategies. A Native salmon fisher attended seeking to sell to school districts, discussing minimum orders and delivery possibilities to Eastern Oregon locations.

The event highlighted potential solutions, including bulk orders delivered to central locations like Pendleton for districts to coordinate pickup. Nutrition directors discussed synchronizing existing trips to maximize efficiency and reduce transportation costs.

Participants actively compared preparation techniques and discussed how the seafood recipes would integrate with their existing menu offerings.

Roseburg: Small Group, Big Impact

The final event at Rainbow Kitchen in Roseburg on June 20th brought together nutrition professionals from Riddle and Yoncalla school districts. Participants prepared Sesame Ginger Tuna Sandwiches and Oregon Pink Shrimp Chowder with enthusiasm.

Patrick from Fishpatrick’s again attended in person, bringing fresh tuna and explaining the differences between line-caught fishing and netting methods. His direct presence emphasized the personal relationships that strengthen farm-to-school connections.

Both recipes received positive feedback from nutrition staff, who noted that the tuna sandwiches would appeal to high school students, while the creamy shrimp chowder offered appealing comfort food featuring local ingredients.

Beyond the Kitchen: Building Lasting Connections

Across all three events, 31 participants gained hands-on experience with Oregon seafood preparation. More importantly, 100% of survey respondents reported learning something new about preparing Oregon-landed seafood, and over half felt highly inspired to serve more local seafood in their cafeterias.

Nine school nutrition staff members expressed interest in joining an ongoing Seafood to Schools peer-to-peer working group, creating a network for continued learning and support.

The project also developed a comprehensive Digital Toolkit covering seafood education, purchasing guidance, food safety protocols, and event planning resources. This practical resource supports school nutrition professionals statewide in confidently incorporating Oregon seafood into their programs.

Looking Ahead: Ocean to Cafeteria Success

The success of these Culinary Cluster events demonstrates the appetite for expanding Oregon’s farm-to-school movement to include our coastal waters. Students clearly enjoy local seafood when prepared thoughtfully, and school nutrition staff appreciate having the knowledge and connections to serve it confidently.

Plans are already underway for additional Seafood to Schools Culinary Clusters this fall, focusing on Coos, Curry, and Douglas County regions. The goal remains consistent: helping school nutrition professionals build confidence with local seafood while strengthening connections between Oregon’s fishing communities and school meal programs.

As more Oregon students experience the fresh flavors of locally-caught fish in their cafeterias, they’re not just eating lunch, they’re connecting with their state’s rich coastal heritage and supporting sustainable fishing practices that benefit entire communities.

Find local seafood producers in the Oregon Harvest For Schools Directory. School nutrition professionals interested in seafood training can contact their regional coordinator for more information about upcoming events, specifically in Coos, Curry, and Douglas County.