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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.
A side-by-side comparison of the USDA's (proposed) guidelines on competitive foods and Alliance for a Healthier Generation's developed guidelines.
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."
"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."
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
Protocol on safely incorporating vegetables harvested by students from school gardens into school meals
Great for those living in Colorado- a chance to apply! Great example for those living elsewhere.