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What do you often think of when you think about the hub or meeting place in a school?

The gymnasium, cafeteria, or maybe the playground?

For Watkins Glen High School, it has become the School Food Center, referred to by students and staff as The Market. The School Food Center opened its doors a little less than a year ago and has become deeply integrated into the school and community culture ever since.

“I learned about the Food Bank’s grants for School Food Centers and thought it would be great to have something for students here at Watkins Glen High School,” reflected Amy Planty, Learning Lab Teacher and School Food Center Manager.

“The Market is such a special place. It is centrally located, so all students and staff Pre-K through 12 can access. And we also have Junior and National Honor Students stock and manage the market to help normalize its use”

Thanks to you, The Market has become a place that many students visit throughout the day to grab a snack. It tends to be busiest in the afternoon, as it functions much like a grocery store with various options. “We find that students will stop by and grab items they or their families may need for dinner,” explained Amy.

“We have been very intentional from the beginning to make The Market a place of dignity for all and we’re looking to extend our hours into the evening to accommodate more families who may be able to benefit from this resource.” – Amy Planty, Learning Lab Teacher and School Food Center Manager

In addition to daily service, the district took it one step further and has provided 95 Easter hams with all the fixings for families in the community, providing way more than a day’s worth of food.

In all, The Market has serviced roughly 500 households and has distributed more than 30,000 pounds of food to date.

 “We are so grateful for this grant and those who support the Food Bank. The Market is a wonderful place, and I never grow tired of sharing about it. It is a beautiful conduit to reach families and provide support to all,” explained Amy.

This article was part of our Summer 2024 Harvester newsletter, click here to view.