Join Patty Hammond, Senior Nutritionist at the Cornell Cooperative Extension of Erie County’s SNAP-Ed/Eat Smart New York: Western New York Region program, as she shares strategies for completing Smarter Lunchrooms Scorecards in school cafeterias.
Through this webinar, participants will learn……
School foodservice directors have great pressures to meet federal, state, and local demands for nutrition, safety, and lunchroom participation. Consequently, the amount of food wasted vs. consumed becomes less of an issue to foodservice operations than does the amount of …
Do you want to dig deeper into understanding what students are actually eating? It’s not nutrition until it is eaten, which is why we invite you to join us on the Technical Advising Professional’s Webinar Introduction to Tray Waste Data …
The USDA has recently
In 2012, the first set of new school lunch guidelines were implemented as part of the USDA’s initiative to improve the nutritional quality of school lunches. Proponents of the policy claim that the new regulations increase student exposure to more …
According to the 2013 USDA Farm to School Census, there are 2,401 school gardens across the US that grow edible produce and incorporate it in school meals. While studies have shown that incorporating school gardens into nutrition curriculum can …
The 2010 federal school nutrition standards have helped educate many of our students about new and healthy foods. A recent study by the Harvard School of Public Health showed that the new school meal standards have not lead to an …
Food manufacturers and retailers are increasingly offering free samples to consumers, especially now that research has shown that free samples can often be a more powerful and cheaper alternative to traditional forms of advertising.
In their paper published in the …
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| Flickr: Maryland GovPics |
“It looks really beautiful! I would put our salad bar up against any salad bar in town because it looks that good!”– Kathy Burrill the food service director for Chisago Lakes Area Schools
Fresh fruits and vegetables …
Include all Meal Components—making a salad meet the NSLP requirements for a full meal is quite easy with a salad bar! Make sure that the utensils measure the correct serving size of each item. For example one scoop of …
