Here’s a sweet series—yesterday at lunch, almost every D.C. public school celebrated Strawberries and Salad Greens Day to kick off the District’s new efforts to include more fresh, local food in school cafeteria menus. DCPS’s goal is that next school year 20 percent of the food served will be local. “We are hoping to become the model for all urban food programs,” says recently-installed DCPS Food Services Director Jeff Mills. “This puts us on the path.”

Click through to see adorable students from Beers Elementary in Ward 7 sampling field greens from Spring Valley farm, along with fresh strawberry dishes prepared by Quanta Robinson, Executive Chef, Black’s Bar & Kitchen, Richard Cook, Executive Chef, BlackSalt, and Glenn Babcock, Executive Chef, Nage.