Resources
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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.
Featured Article
Salad Bars in the National School Lunch Program (Revised Memo)
This revision includes updates based on the revised nutrition standards for school meals and includes questions and answers.
Home Depot's Community Impact Grants Program
"Grants, up to $5,000, are available to registered 501(c)(3) nonprofit organizations, public schools, or tax-exempt public service agencies in the U.S. that are using the power of volunteers to improve the physical health of their community. Grants are given in the form of The Home Depot gift cards for the purchase of tools, materials, or services.
The Home Depot Foundation’s Community Impact Grant Program will accept proposals for grants beginning February 1 - August 13, 2013."
House Bill 2800
"Relating to Oregon Farm-to-School and School Garden Program; creating new provisions; amending ORS 336.426; appropriating money; and declaring an emergency."
How Did They Do It? Success Stories of Alternative Fundraisers, Celebrations and Rewards
"Two new publications from the Alliance highlight real-life stories from schools implementing the Healthy Schools Program criteria for competitive foods and beverages."
How Do We Feed Vermont's School Children
This is a FARM2SCHOOL INITIATIVE PUBLICATION
Prepared by Vermont FEED (Food Education Every Day): a partnership of Food Works, the Northeast Organic Farming Association of Vermont, and Shelburne Farms.
It's purpose is:
- To outline how Vermont schools currently provide meals to
their children.
- To show how the Farm2School initiative is working with schools to encourage greater use of fresh local foods and helping Vermont children make wiser, healthier choices about the food they eat.
Thanks to Vermont FEED for giving permission to share the link to this document: http://www.vtfeed.org/assets/files/Farm2SchoolPrimer.pdf
How the Diets of Children on WIC Measure Up
Curious to find out where the children in your urban school district are measuring up within regards to nutrition? This study examines low income children who are on WIC and those who do not have access to the program compared to higher income children. To see recommendations on how to overcome some of the nutritional disparities check out this report.
How to Apply Geographic Preference from the National Farm to School Network
An overview of a USDA Q&A document lays out many frequently asked questions about applying geographic preference to your produce bid and provides key answers. A must-read for anyone looking to change their produce buying methods to support more regional procurement.
How to Develop a Salad Bar for School Lunch Menu Programs - UCLA Slusser 1998
"The following guide will present a general overview on how to implement a salad bar program in an elementary school cafeteria. It is the author’s goal that this manual can help schools, cafeteria personnel, parents or any other community member implement a salad bar as part of the lunch menu option in school. The enclosed information is based on the combined experiences of members in the Los Angeles Unified School District (LAUSD), Occidental College community Food Security Project, and the University of California, Los Angeles (UCLA) School of Public Health who have been involved in piloting a salad bar program in three LAUSD schools beginning in 1999."
If You Serve it, Will They Come? Farm-to-school lessons from the Wisconsin Homegrown Lunch Project
An example of how farm to school programs work in Wisconsin.
Impact of School Breakfast on Children's Health and Learning
A comprehensive picture of the exceptional value of the school breakfast program.
Dr. J. Larry Brown, Harvard School of Public Health
Dr. William H. Beardslee, Harvard Medical School
Dr. Deborah Prothrow-Stith, Harvard School of Public Health
Commissioned by the Sodexo Foundation