CommonWealth Kitchen is working with Third Cliff Baking, Baldor Foods and Drexel University to develop a nutrient-rich, high protein, high fiber, low sugar breakfast muffin for public schools that uses dehydrated vegetable flour plus surplus produce sourced from regional farms. Each muffin will contain a full serving of vegetables to serve public school kids as part of a breakfast in the classroom program.
The recipe will replace approximately 25% of the flour with a powder made from carrot peels, tomato ends, celery tops and the like that are a by-product from Baldor's produce processing operation. The recipe will also incorporate surplus produce, like carrots, zucchini, apples, and squash sourced from regional farms.
The goal is to create a delicious, nutritious breakfast option for public school kids, using surplus fruits and vegetables, with an emphasis on feeding low-income and food insecure kids.
Once we develop and scale the recipe and process, we can expand the line to include products such as soup bases, pizzas, and empanadas using similar, largely surplus ingredients in a great, high profile, high impact way!
As we increase the volume, we can create economies of scale so that the production cost can eventually be fully paid by the school food program.
As a starting point, we already have agreement from the Boston Public Schools to pay $1.00 per muffin for the pilot phase, which they would hope to lower to $0.47/each as the project scales. At this early phase, our total cost to produce will be approximately $1.20 each, a promising starting point while we are still working very inefficiently and in small volumes.
Other projects in the works include collaborations with farms and local gleaning groups to process surplus produce into shelf stable products-- like tomato sauce for retail, emergency food access, and institutional markets.... pilot projects are also already under way!