DJJ Receives Honorary Golden Radish Award

The Georgia Department of Juvenile Justice (DJJ) school system received the Honorary Golden Radish Award from Georgia Organics and its partners on October 22. Golden Radishes are given to Georgia school districts that participated in farm-to-school initiatives, procured local foods for school menus, and incorporated taste tests, cooking and gardening activities into their curriculums.

During the awards ceremony held at the Georgia Railroad Freight Depot, DJJ was among 84 school systems recognized for implementing these nutritional practices and making Georgia a leader in school nutrition. The DJJ school district qualified for this year’s Golden Radish awards by meeting three criteria: offering locally grown items on its menus, having students participate in taste tests that feature locally sourced foods and developing edible gardens on school campuses. Dr. Jean Lee, DJJ Associate School Superintendent, Margaret Cawood, Deputy Commissioner of Support Services, Lauren Gean, Director of Nutrition Services and Jessika Anderson, Nutrition Program Administrator attended the ceremony to accept the award on DJJ’s behalf.

“I am very proud of the Office of Nutrition and Food Services’ achievement of being an Honorary Golden Radish recipient,” said Director Gean. “DJJ is serving more locally grown products than ever, youth and staff are involved in taste tests and menu feedback, and the school gardens at Eastman YDC and Elbert Shaw RYDC are producing beautiful produce and creating educational opportunities. We are honored to be acknowledged for our work in farm-to-school programs and look forward to continuing to innovate our programs further.”

The DJJ school system is comprised of 29 Georgia Preparatory Academy (GPA) campuses that serve middle- and high-schoolers in Education Transition Centers (ETCs), Regional Youth Detention Centers (RYDCs) and Youth Development Campuses (YDCs). DJJ serves as Georgia’s 181st school district.

This year, GPA was proud to serve its students with locally grown menu options every day. Foodservice staff in multiple facilities conducted taste tests featuring locally grown foods. Students’ feedback helped determine next year’s menu. Students at Eastman YDC and Elbert Shaw RYDC enjoyed planting and tending to their facilities’ edible gardens. Students are educated in horticulture processes and take pride in their work. After the produce is harvested, kitchen staff incorporate a wide array of vegetables into the student’ meals. Students grew a wide array of vegetables including collard greens, onions, peppers, sweet potatoes, squash, and tomatoes.

The initiatives of the Golden Radish program teach students about food and agriculture through hands-on activities, support the local economy and fight childhood obesity and other preventable health problems.