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.
School Food 101: USDA Commodity Foods in School Lunch

Introductory brief for use by school food professionals in explaining the role of USDA Foods to a lay audience

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School Food Purchase Study-III Final Report from the USDA

EXECUTIVE SUMMARY
"This study is the third School Food Purchase Study (SFPS-III) commissioned by the Food and Nutrition Service (FNS) of the US Department of Agriculture (USDA). The study was undertaken to fulfill the requirements of Section 4307 of the Food, Conservation, and Energy Act of 2008. It provides national estimates of the quantity, value and unit price of food acquisitions by public unified school districts participating in the National School Lunch Program (NSLP) and School Breakfast Program (SBP) during school year (SY) 2009/10. Data on the 48 contiguous states and the District of Columbia were collected from a nationally representative sample of 420 school districts. In addition to providing data on food acquisitions, the participating districts provided information on district characteristics, procurement practices, and food service operations. The study examines the relationship between these factors and the food costs that were incurred, and compares the results to those of SFPS-II which covered SY 1996/97 and used a very similar methodology. SFPS-1, which covered SY 1984/85, used a somewhat different methodology, making direct comparison difficult, but the general trend over the quarter century between
the first and third study is discussed where appropriate.
For the first time in this series of studies, the same information was also collected for Hawaii, which is a single school district, and for a representative sample of school districts in Alaska. These two states are covered in a separate report.1 School food authorities in Puerto Rico provided information on district characteristics, procurement practices, and food service operations but were unable to compile comparable food acquisition data.
A second innovation in this study is that an analysis of the nutritional profile of the acquired food items was undertaken for the first time. The results of that analysis are covered in a separate report. A third change from the prior studies is that the total cost, quantity, and cost per pound of food acquisitions are calculated per 100,000 meal equivalents served, as well as per 1,000 students with access to the NSLP. (A meal equivalent is one lunch equals 1.5 breakfasts.) The new measure permits better comparisons of cost efficiency."

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School Grants for Healthy Kids

With generous funding from Kellogg's Corporate Citizenship Fund, Action for Healthy Kids is pleased to release its School Breakfast to School Wellness Partnership grant opportunities for the 2013-2014 school year.  School districts will be awarded funds to impact 10-20 schools that will range from $12,600 to $25,200  with significant in-kind contributions from Action for Healthy Kids in the form of people, programs, and school nutrition expertise.  We'll provide districts with management expertise and support to develop strong alternative and universal breakfast programs to increase breakfast participation in 10-20 schools districtwide.  Applications are due August 23, 2013.

Applications Due: 23-Aug-13

http://www.actionforhealthykids.org/resources/school-grants

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School Health Guidelines to Promote Healthy Eating and Physical Activity

Released by the CDC, this guide includes information about healthy school environments and farm to school.

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School Lunch Initiative Evaulation

The School Lunch Initiative — launched as a collaboration among the Center for Ecoliteracy, Chez Panisse Foundation, and Berkeley Unified School District in 2004 — was one of the first comprehensive school lunch reform efforts in the nation.
It was based on the hypothesis that if young people are involved in growing, cooking, and sharing fresh, healthy food — while learning about it in the curriculum — they will be more likely to develop lifelong healthy eating habits and values consistent with sustainable living.
The September 2010 report, Changing Students' Knowledge, Attitudes, and Behavior in Relation to Food: An Evaluation of the School Lunch Initiative, conducted by the Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California at Berkeley, examines the results of a three-year longitudinal study.
The goal was to determine the effects of the School Lunch Initiative on students' knowledge about nutrition, food, and the environment; attitudes toward healthy eating and environmental responsibility; and eating behaviors.

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School Lunch Through the Years infographic

Check out this great infographic from BeTheCatalyst.org which displays the history of school lunch!

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School Lunch Waste

"We've all come to depend upon school lunch throwaways to keep us moving speedily
through each day, but such conveniences come at an environmental cost: the energy
and resources used to bring those meals to the school cafeteria and the increasingly
larger amount of landfills clogged up with trash and our garbage incinerators
con=nuing to belch out hazardous emissions.
A waste‐free lunch program, that includes students, parents, and school staff
educa=on about the provenience of our meals, about where our trash ends up and
how we, as individuals, can reduce the amount of trash we generate, can save =me,
money and the environment."

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School Meals: Building Blocks for Healthy Children
The National School Lunch Program and the School Breakfast Program play key roles in supporting the nutrition and health of schoolchildren in the United States by providing nutritionally balanced, low-cost or free lunches each school day. While school meals must meet standards established in 1995, advances have been made in dietary guidance in the years since. At the request of the United States Department of Agriculture (USDA), the Institute of Medicine convened a committee to provide recommendations to revise standards and requirements so that school meals are more healthful.
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School-Community Kitchens: Resource Hubs Serving Students and Surrounding Communities

"A school-community kitchen presents a new kind of social contract: a public school kitchen, used by both the school and the community as a resource for educational, vocational, and production purposes.

The kitchen optimizes a public space to support student health and improve academic achievement; promote justice and equity; and enhance food security, emergency preparedness, and the economic advancement and vitality of local communities.

School-community kitchens are rooted in three movements: (1) the growing effort to improve school food, (2) the creation of full service community schools, which attend to the health of the whole child within a family and community context, and (3) a national and international movement on behalf of community kitchens. School-community kitchens are an example of what author and farmer Wendell Berry calls a 'solution which causes a ramifying series of solutions.'"

Brought to you by the Center for Ecoliteracy

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