Reducing Barriers to Consuming School Meals
October 2019
This guide from the Food Research & Action Center (FRAC) recommends that districts implement scratch cooking with fresh ingredients in order to increase the appeal of school meals. They also note that districts can improve the quality of meals they serve by incorporating fresh, ripe seasonal fruits and vegetables.
Reducing Barriers to Consuming School Meals
October 2019
This guide from the Food Research & Action Center (FRAC) recommends that districts implement scratch cooking with fresh ingredients in order to increase the appeal of school meals. They also note that districts can improve the quality of meals they serve by incorporating fresh, ripe seasonal fruits and vegetables.
