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.
Competitive Foods and Beverage Guidelines: Alliance and USDA (Proposed) Comparison

A side-by-side comparison of the USDA's (proposed) guidelines on competitive foods and Alliance for a Healthier Generation's developed guidelines.

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Contrasting Pre and Post Data after Lifestyle choices intervention Granite Park April 2010
A health survey given to students and the results.
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Cooking and Gardening Classes
Cooking and Gardening classes: not only do they play an important role in student buy in of new foods, they can incorporate a variety of learning subjects into hands on, experiential learning. The Edible Schoolyard: Corn Lesson This is a multi-faceted lesson on several topics such as using corn as a staple, plant parts, pollination, tasting, and cooking outdoors. Students will: • learn about parts of the corn plant: stalk, roots, cob/ear, leaves, tassle, silk, and kernel • learn how to select a ripe ear of corn, harvest it, and remove the husk properly • learn about the four different types of corn: flint, dent, pop, and sweet • compare and contrast two types of corn • write a process paragraph complete with signal words about how to harvest, prepare, cook, and eat corn
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Cooking with California Food in K-12 Schools

From the Center For Ecoliteracy
"Introduces an innovative approach based on dishes students know and love, ethnic flavor profiles reflecting California's heritage, and fresh ingredients from every season. Authors Georgeanne Brennan and Ann M. Evans offer resources about California foods, recipes, and successful professional development techniques for school nutrition services. Recipes are written in family-sized quantities and will be scaled up to meet schools' needs. The book's principles are adaptable for any geographic region."

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Creating Change in the Food System: The role of regional food networks in Iowa

"This report, authored by Rich Pirog of MSU CRFS and Corry Bregendahl of the Leopold Center for Sustainable Agriculture at Iowa State University, details the growth and achievements of the Regional Food Systems Working Group in Iowa over the past eight years."

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Curriculum Ideas from Life Lab
Need ideas about how to engage students about gardening during the summer and during the school year? Life lab has developed creative curriculums that will keep students engaged all year round.
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Denver Public Schools Garden to Cafeteria (GTC) program: Protocols

A comprehensive document containing the protocols that have been put in place to assure the food safety of the vegetables harvested from the school gardens by students in the Denver Public Schools Garden-to-Cafeteria program. Some safety protocols are adapted from Federal and State guidelines for Good Agricultural Practices (GAP) and Good Handling Practices (GHP).

Garden to Cafeteria and Youth Farmers’ Market Resources brought to you by:

Slow Food Denver and Denver Urban Gardens Present:
Garden To Cafeteria & Youth Farmers’ Market Workshop
Adams County Fairgrounds, Al Lesser Building
9755 Henderson Road, Brighton, CO 80640
Feb 10, 2012, 9:00 am to 4:00 pm

Check out these links for more information:
Denver Urban Gardens' School Garden and Nutrition Curriculum www.dug.org
Slow Food Denver's Seed To Table School Food Program www.sfdseedtotable.org

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Denver Public Schools school gardens protocol

Protocol on safely incorporating vegetables harvested by students from school gardens into school meals

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Denver Public School’s Garden to Cafeteria Program

Garden-to-Cafeteria protocol.
Great for those living in Colorado- a chance to apply! Great example for those living elsewhere.

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