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The Lunch Box’s Resources section is the central library for all resource tools developed by The Lunch Box team and those shared by other School Food experts around the country. It is a wellspring of tools including evaluations, grant finding and writing tools, feasibility studies, case studies, Farm to School resources and more so you can consider and begin to take action to transform your school district’s food program from a highly processed to a scratch-cooking environment.
Food Saftey Network

"For more than a decade, the Food Safety Network (FSN) has been Canada’s most comprehensive and trusted centre of information and research on food safety issues. As an independent, non-profit organization, the FSN provides a unique and reliable service using current food safety knowledge to help consumers and health professionals make informed decisions."

Food Systems and Public Health Disparities
This article emphasizes how U.S. food systems increase and produce health disparities and recommends ways to reduce that impact.
Food Systems and Public Health: Linkages to Achieve Healthier Diets and Healthier Communities
This special theme issue presents papers emanating from The Airlie Conference on "Food Systems and Public Health". The article discusses how we as a nation can shift toward promoting healthy, sustainably produced foods that are aligned with national dietary and health priorities; outlines the most strategic changes in policy, governance and practices that can help this shift occur; and identifies knowledge gaps and policy-relevant research needs.
Food Systems and Public Health: The Community Perspective
This article addresses the intersection of the food system and public health from the community perspective, based on the work of the HOPE Collaborative in Oakland, California. The HOPE project initiated intensive community outreach and engagement as part of its planning process in an effort to address inequitable access to healthy food in Oakland's most vulnerable neighborhoods.
Food-Based Menu Planning: Traditional and Enhanced

Includes information regarding meal components and serving sizes. From A Menu Planner for Healthy Schools

FRAC Facts: Community Eligibility

"Community Eligibility allows schools with high numbers of low-income children to serve free breakfast and lunch to all students without collecting school meal applications. This option increases participation by children in the school meal programs, while schools reduce labor costs and increase their federal revenues, allowing for a healthier student body and a healthier school meal budget."

Fresh, Healthy and Safe Food

Suggestions of best practices for growing, harvesting and using school produce

Frozen Local: Strategies for Freezing Locally Grown Produce for the K-12 Marketplace

Many schools are now looking for ways to extend their Farm to School programs beyond the season for locally grown fresh produce. One avenue for engaging in Farm to School year round is preserving the local bounty through innovative strategies for freezing fruits and vegetables grown nearby.

In this report, IATP explores several potential avenues for freezing locally and regionally grown produce on a small-to-medium scale for the K-12 marketplace: schools freezing on-site in their own kitchen facilities; mobile freezing units; commercial kitchens and small freezing enterprises; and co-pack relationships with existing freezing companies that could potentially serve the K-12 market.

Fruit and Vegetables Galore

Fruits & Vegetables Galore is a tool for school foodservice professionals packed with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. Use Fruits & Vegetables Galore to help rejuvenate your cafeteria with colorful fruits and vegetables. Dress up your serving line to draw attention to fruits and vegetables to encourage children to make these selections. Solicit the cooperation of teachers by providing them with teaching tools or by supporting their educational efforts. Make your daily meal offerings competitive with other commercial options available to students. Use all these materials to get students excited about eating healthfully.

Printed: February 2004