Inside of the Greeley school district's cavernous food services warehouse, nutrition service director Jeremy West leans over a 40-gallon kettle and turns a crank, showing how it tilts for easier access. The pot, empty now, will soon bubble with marinara sauce or maybe burrito filling – with some of those tomatoes or beans coming from farms less than 20 miles away.
West appreciates those giant pots, but said he wouldn't mind a couple more. Preparing food from scratch takes equipment and space. He's lucky to mostly have the facilities he needs. Many other schools that want to source fresh food from local farmers and ranchers are having a harder time.
