''Would you eat this school lunch? We did - and it was good''
"When Mary Wolarik entered the Sunrise Point Elementary School cafeteria to critique its school lunch, she brought more to the table than her expertise as a dietitian.
She brought her experience as a parent.
What she found at the Blue Valley school was something to behold, no matter which lens she viewed it through."
Jessica Donze Black, an expert with The Pew Charitable Trust’s initiative on child nutrition, issued the following statement on the School Food Modernization Act. More info
Eighty-six percent of schools in the United States are serving healthy lunches, but many could do so more effectively with updated equipment and infrastructure. Without the right tools, districts rely on workarounds that are expensive, inefficient, and unsustainable. Investing in kitchens and cafeterias could help schools better serve the nutritious foods and beverages that students need. More info
March is National Nutrition Month, a time to focus new energy on giving kids healthy food options throughout the school day. Students consume up to half of their daily calories in school, so access to wholesome meals and snacks is important to their overall health. In fact, research shows that students living in states with strong nutrition laws gain less weight than those in states without such policies. More info
About 88 percent of 3,459 food-service directors recently surveyed by Pew Charitable Trusts and the Robert Wood Johnson Foundation said they needed additional equipment to adequately prepare meals. More info
Jessica Donze Black, director of the Pew Charitable Trusts’ Kids’ Safe and Healthful Foods Project, joins host Jane Stoddard Williams to discuss the National School Lunch Program that provides low-cost or free lunches to children. More info
Jessica Donze Black, director for the Pew Charitable Trusts’ Kids’ Safe and Healthful Foods Project, calls the modification change a “pragmatic and scientifically sound decision,” and San Francisco-based school food reformer Dana Woldow agrees: “[The calorie caps] will automatically limit the amount of potentially fatty protein and grains going into the meals. I think the days of seeing giant cheeseburgers the size of your head in school cafeterias may be over.” More info
It was food delivery day at Glen Landing Middle School in Blackwood, New Jersey, and the 42-year-old walk-in freezer went kaput. Again. More info
Kids consume up to 50 percent of their daily calories at school, so access to healthy meals and snacks is important to their overall health. This is especially true for the 21.5 million students who qualify for free or reduced-price meals and rely on food served in school to meet their nutritional needs. More info
The majority of public schools in California are serving meals that meet updated, healthier nutrition standards. To do so, half of the state’s districts are cooking more meals from scratch. Scratch cooking can be challenging for schools—particularly those in older buildings—without the right kitchen tools for efficient preparation of healthy foods. More info
How do you store extra servings of fruits and vegetables so schools can serve students the healthy foods they need to learn? Two school food service experts outline the importance of school kitchen equipment so that personnel have the right tool for the right job. More info
Kids eat with their eyes, just like adults. Two school food service experts explain why presentation and equipment play important roles in getting kids to eat healthy foods. More info
This is the second in a series of reports that summarizes how schools are putting in place updated U.S. Department of Agriculture, or USDA, meal standards and the challenges they must overcome to reach full implementation. More info
Schools across the country are serving healthy meals, but many could do so more effectively with updated equipment and
infrastructure. More info
Schools would be better able to serve healthy, appealing meals if investments were made in new kitchen equipment and infrastructure. More info
Only 1 in 10 school districts nationwide (12 percent) has all the kitchen equipment needed to serve healthy foods, according to a new report issued by the Kids’ Safe and Healthful Foods Project. The report makes recommendations for how schools, policymakers, industry, and philanthropic partners can work together to make these investments and provide healthy, appealing foods more efficiently. It is the first national assessment of districts’ kitchen equipment and infrastructure needs. More info