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Fincas Escolares

Fincas Escolares
Our work

From the field
to the plate.

A short road: from a Honduran farm, to a school kitchen, to a child's plate. Every step stays local.

Banana plants growing on a Honduran farm
01 — How a meal happens

Five steps.
One plate.

Nothing travels far. Every step creates work close to home.

  1. 01Land

    Our farms, plus land partners share.

  2. 02Farmers

    Local farmers grow for us at a fair price.

  3. 03Food

    Rice, beans, corn, eggs and fresh produce.

  4. 04Schools

    A kitchen in every school, run by local cooks.

  5. 05Children

    One hot meal, every school day.

02 — On the plate

Simple food.
Made fresh daily.

Our draft weekly menu, built from what Honduras grows.

Mon
Casamiento

Rice and beans with scrambled egg and a cabbage-tomato salad.

Tue
Sopa de frijoles

Bean soup with rice and fresh cheese on top.

Wed
Arroz con pollo

Rice with stewed chicken, carrot, potato and chayote.

Thu
Lentil stew

Lentils with carrot, potato and squash, served with rice.

Fri
Baleadas

Tortilla with refried beans, egg and fresh cheese.

Five pillarsRiceBeansCornEggsLocal produceEvery day with a corn tortilla and fresh fruit.
A farmer checks his coffee plants
03 — Why local

Local food.
Local wins.

  • Farmers get a steady buyer.A fair price, every season.
  • Money stays close to home.Every lempira works twice: for the farm and the school.
  • Food is fresher.Short trips from field to kitchen.
  • Communities get jobs.Cooks and drivers come from the town they serve.

Every plate starts with someone.

Give a meal, or help us grow more of them.

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