Project
Thursday, December 20th, 2012
School Food Success Stories
Schools across the country are making big changes in the cafeteria this year as a result of the U.S. Department of Agriculture’s updated nutrition standards for school meals. However, many schools have been successfully serving healthier meals that students enjoy since before the new standards were put in place.
The Kids’ Safe and Healthful Foods Project talked to five school districts across the country to find out. From introducing garden bars, to collaborating with local farmers and incorporating nutrition into lesson plans, these districts found creative ways to address their unique challenges.
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Georgia: Carrollton City faced many challenges but overcame them to bring up student fruit consumption by 40 percent. Learn More |
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Hawaii: Hawaii schools have successfully moved to selling healthier foods and beverages while controlling costs. Learn More |
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Kentucky: Montgomery County, KY, school kids ate twice as much lettuce when they began growing it themselves. Learn More |
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Mississippi: Buy-in is key: Principals, health staff, superintendents in Lamar County, MS, work together for healthy meals. Learn More |
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Wisconsin: It’s all about choices. How West Salem, WI, schools make healthy meals to please students from first grade on up. Learn More |
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