By: Tim Studebaker

LINCOLN, R.I. (WLNE) – At Davies Career and Technical High School in Lincoln, there will be a treat when students file in for lunch on Thursday.

Chartwells District Manager Solange Morrissette says, "We'll be serving a cilantro-lime corn on the cob.  We have a flat bread pizza with corn, fresh spinach, and fresh red onion.  Then, we're going to have a roasted corn wrap.  We also will be offering corn and black bean salad, and a pineapple corn salsa."

All that corn is part of a program, run by the school's food service provider Chartwells, highlighting the importance of using locally sourced ingredients.

Morrissette says, "One, we can reduce the carbon footprint by purchasing our food from local farms.  Obviously, we're supporting the Rhode Island economy, and the farmers themselves.  But beyond that, it's about educating the students about why purchasing local is important."

All in all, they're going to be shucking 7,500 ears of corn, all of it coming from Confreda Farms in Cranston, to be used in 5 different recipes, in 23 school districts all across Rhode Island.

For students at Davies, it's a special opportunity.

Chartwells Multi District Executive Chef Laurie Phillips-Cox says, "Any time we do events, we try to get the kids, especially here at Davies High School because they have the culinary program."

And each season, they feature a different ingredient.

Phillips-Cox says, "Next month will be held at Smithfield Middle School.  It'll be the "Crunch" event, which is locally grown apples."

Morrissette says, "Kids are really excited when they see things cooked fresh in front of them."

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