Scaling up Healthy, Climate-Friendly School Food: Strategies for Success
A new, first-of-its-kind report spotlights a growing movement of pioneering school districts using their massive purchasing power to provide plant-forward, climate-friendly food that is healthier for students and the planet. The new report from Friends of the Earth, which includes four detailed case studies, builds on a 2017 analysis that showed how Oakland Unified School District reduced its carbon footprint by 14 percent and saved $42,000 over two years by serving less meat and more plant-based foods.
Based on interviews with 33 school food professionals, “Scaling up Healthy, Climate-Friendly School Food: Strategies for Success” provides resources and numerous examples from 18 public school districts showcasing the climate benefits and strategies that school food visionaries are successfully deploying to serve more plant-forward foods on their lunch menus.
The report provides a comprehensive road map for boosting student participation rates and increasing appreciation of healthier, climate-friendly food. Key strategies include:
- Using fresh and local ingredients; increasing scratch and speed-scratch cooking and serving plant-forward meals in a friendly dining environment via food trucks, food courts, build-a-bowl stations, salad bars, grab-n-go carts and plant-based “pop-up restaurants.”
- Engaging students and creating opportunities for taste tests, including try-it days, recipe competitions, build-a-meal concepts, student focus groups and food festivals.
- Positive messaging that highlights the flavors and deliciousness of plant-forward items while avoiding the words “vegan” and “vegetarian.”
- Investing in staff training and better cooking facilities for scratch cooking.
- Identifying culturally appropriate recipes and employing staff ambassadors as effective and motivational spokespeople who can help instill healthy eating habits.
- Ensuring class-based and parent-focused nutrition education, including school gardens.
- Implementing creative revenue generation strategies and increasing joint procurement bids for plant-based products.
You can access the full report here.
- usda nutrition standards
- universal free breakfast
- uc san diego economics department
- school nutrition staff
- school meals
- school meal menu planning
- school lunch
- school food focus
- school breakfast programs
- school breakfast program
- school breakfast
- san diego unified school district
- salad bars
- purchasing local food for schools
- procuring local foods
- poultry owners
- partners for breakfast in the classroom
- nutrition education programs
- nutrition education
- national school lunch program
- national school breakfast program
- minneapolis public schools
- memphis public school system
- lunchroom education
- hunger task force
- geographic preference
- food waste
- food insecurity
- farm to school program
- farm to school
- elementary schools
- cooperative purchasing power
- cooking matters
- childhood obesity
- childhood hunger
- chef ann cooper
- breakfast in the classroom
- breakfast and academic performance
- boulder valley school district
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