MicroGreens Prepares to Launch in Indy
With fundraising efforts underway, Micro-Greens Indianapolis is intent on launching this Washington, D.C.-based program here in the fall of 2016. MicroGreens is the brainchild of “chef-preneur” Alli Sosna—with the experience of feeding more than 1 million healthy meals to D.C. schoolchildren, she now partners with other organizations to further promote healthy food in schools.
Offering weekly classes over an eight-week period, the goal is to arm children and their families with the skills they need to shop for, prepare and enjoy healthy foods within the confines of a government-supplemented budget of $3.50 per meal for a family of four. Through partnerships with schools and like-minded nonprofits, the program empowers children to feel comfortable making healthy choices, and encourages them to share their knowledge with family and friends.
MicroGreens Indianapolis is led by Colleen Rocap, who first helped cultivate a healthier Indianapolis when she started a health coaching business intent on donating a portion of profits to fighting food insecurity. Recognizing the extent of the need, she quickly expanded her efforts, volunteering with The Patachou Foundation to teach weekly nutrition classes for low-income/food-insecure elementary school students in their near-eastside neighborhood school program. Inspired by positive results, she wanted to expand her efforts and discovered the MicroGreens initiative.
MicroGreens Indy is currently soliciting donations, sponsors and volunteers. Several local events and businesses, including the Indy Holistic Hub and th Chilly Water Brewing Company, are supporting the cause.
According to Rocap, “We’ll start the pilot program at KIPP Indy Public Schools with teacher Ronak Shah’s after-school cooking club.” Dedicated volunteers are needed to shadow the first eight-week program so they can teach their own class in the future. “Once we are able to recruit committed volunteers for training,” Rocap continues, “we’ll spread into more schools located in Indy’s food-deserts.”