ATLANTA — The students ravenously grabbed plates of food off the conveyor belt in the cafeteria at the Lovett School.

Most reached for hot dogs, a lunch staple. But what makes meals at this Atlanta private school unique are the sides: coleslaw, vegetable soup, Vidalia onion casserole and other offerings made with ingredients from farms in Georgia and the Southeast.

The school changed its food-ordering practices this year to use more farm-fresh and seasonal items from the region. At the same time, the school is reducing its reliance on frozen fruits and vegetables as well as produce from far-flung areas. The change is part of the school's long-standing sustainability efforts and reflects a national trend to buy local.

Buying local helps the environment by cutting back on fuel and transportation, said Meredith Statler, the school's food services director. Reduced travel time allows the school to get fresher food that is more nutritious, she said.

Those are noble reasons but many Lovett students said what matters most is that the food tastes better. Take the apples. They used to come from out west and recently were purchased from the Mercier Orchards in Blue Ridge, Ga.

"They taste better this year, " said first-grader Julia O'Gorman, 6. "They are sweet. And they are crispier. My taste buds are happy."

The trend in kindergarten through 12th-grade schools started in California and has spread to Florida and many school districts in the Northeast, according to the national School Nutrition Association.

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Side Dish

Lovett Homemade Coleslaw Salad

1 (1-pound) package shredded coleslaw mix or 1 pound cabbage, shredded

One-quarter cup finely chopped onion, or to taste

One-half cup reduced-fat or regular mayonnaise

2 tablespoons granulated sugar

1 tablespoon white vinegar

Salt and pepper to taste

In a bowl, combine coleslaw mix and onion. Stir in mayonnaise, sugar and vinegar. Season with salt and pepper. Toss lightly until thoroughly combined. Refrigerate until ready to serve.

Makes 10 servings.

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Side Dish

Vidalia Onion Casserole

One-half cup (1 stick) butter or margarine

2.5 pounds (about 3 large) Vidalia onions, cut into bite-size pieces

One-half cup reduced-fat or regular sour cream

1.25 cups grated Parmesan cheese, divided

1 cup seasoned bread crumbs

Preheat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick spray.

In a large skillet over medium heat, melt the butter. Add onions and saute for 20 to 30 minutes, or until tender. Remove from heat and stir in sour cream, 1 cup Parmesan cheese and bread crumbs. Scrape into baking pan and top with remaining Parmesan. Bake uncovered for 30 minutes or until the top is lightly browned.