As the health of our children continues to be at the forefront of U.S. school foodservice policy, here’s what policymakers and school communities are thinking about, talking about and putting into action.
New Ways to Incorporate More Fruits and Vegetables: single-serve packages of sliced fresh fruits and vegetables for students on-the-go; allergy-free trail mix made with dried fruit; unsweetened apple and pear sauce; smoothies; fruit and veggie beverages, baked sweet potato “fries” and puffs; felafel and hummus.
Whole Grain Rich Foods – For Snacking Too!: whole grain pancakes and waffles, whole grain pretzels, crackers, majority of breads served are whole grain, in addition to whole grain salads and incorporating whole grains in soup.
Lower-Sodium Foods: reduced sodium sauces for stir fry dishes; reduced sodium salsa and pasta sauce; reduced sodium deli meats; fresh, whole foods prepared in house.
Kid Favorites Made Healthy: pizzas made with whole grain cru...
Related to last week’s blog post about how cooking is the answer: There are a number of individuals, groups and organizations that strongly support culinary and nutrition education to improve eating habits among children and families — and ultimately promote public health.One such organization is Spoons Across America. We have partnered with them for a fundraiser to support The Dinner Party Project, a dynamic family focused food education program involving 5th-8th graders in the entire process of producing a dinner party for their families at a school or community center.
The Dinner Party Project began in Spring 2001 in the New York City metro area, and has spread across the nation to 27 U.S. cities serving 6,470 students. There have been more than 50 Dinner Parties conducted in elementary schools, middle schools, a charter school, a community girls club, The Harlem Boys and Girls Choir Academy, and a county extension center.