Lunchroom Education


Lunchroom tastings introduces students to new and healthy items on your menus or salad bars. Hosting tasting activities in your lunchroom can expand students' palates and increase their participation in the lunch program. This section covers: 

Rainbow Days

Rainbow Days are a great way to acclimate students to the salad bar in your cafeteria. It also introduces the concept of eating a plate full of colorful fruits and vegetables. This section covers:

Chef Demonstrations

The smells, sounds, and visual appeal of cooking can make your cafeteria come alive. Chef demos offer an interactive experience that is appropriate for all age groups. It is an especially useful tool for engaging secondary students in school lunch participation. This section covers:

Art Contests

Connecting your school food program to the classroom increases food literacy among students. Art contests are an especially easy way to work with teachers. This section covers:

Junior Chef Competitions

Hosting a junior chef competition in your school district is an innovative way to increase student participation in your school food program.The junior chef competition model allows students to contribute to their school lunch menu while learning more about how the National School Lunch Program actually operates. This section covers:

Farm to School

Planting gardens, visiting farms, and using locally grown ingredients is just the beginning of Farm to School (F2S). Kids can learn about the food that they eat each day, and the community benefits from school districts purchasing local produce.

Fruit and Vegetable Education

Project Produce was a fruit and veggie granting program designed to create experiential nutrition education in the cafeteria. The program provided $2,000 to support food costs to incorporate school-wide fruit and vegetable tastings into a school's nutrition program for one year. This database collects best practices, project descriptions, successes and challenges from Project Produce grantees. 

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