This document outlines three hands-on exercises for planning local foods programs in schools: 1) Menu planning and cafeteria promotion using local products like cabbage, wheat, and squash, 2) Local purchasing by identifying local suppliers, completing forms, and preparing bids, 3) Planning an educational event by choosing a fruit or vegetable, coordinating activities, and conducting a taste test. The goal is to provide schools with practical tools and resources to integrate local and regional foods into their cafeteria and educational programming.