WHITNEY POINT, N.Y. -- Lunch is served at Whitney Point High School, but you won't find cheese steaks or tater tots here. The lunch you see is part of the Rural Health Network's Farm-to-School initiative. All the items on the menu are all from local farms.

"The carrots we got from Chenango Bounty. We have broccoli quiche where the eggs were local and they came from Twin Oaks Farm in Port Crane. We have a tomato and green bean salad and all the tomatoes are from Owego and the green beans are local right up here on the road," said Joy Olson, Rural Health Network Promotion Director.

The goal is to one day bring these healthier alternatives into the school cafeteria.

"Right now if you look at nationwide, we're really have an obesity epidemic, worried about students having diabetes and other health risks," said Whitney Point Health Director Murphee Hayes.

So what was the taste-test verdict?

"They're fresh and delicious and because they're in season. They're perfectly ripe. Especially the melons and the blueberries," said food system consultant Karen Wadsworth.

"Brought within a couple of days, so obviously it's got a fresher taste to it. Crisper, better color, so very good product. Excellent, excellent food," said Mark Bowers, Broome-Tioga BOCES Food Services Director.

While the menu seems to fit the adult palates, health officials will be working within the next few months to convince the younger ones as well.

"They may have to try it a couple times before they actually like it and get hooked on it. You just have to put it out there for them," said Olson.

During September's Harvest Week, Whitney Point students will get their very own taste-test, as well as a chance to visit a local farmer's market.