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As the new year kicks off, school foodservice directors have a prime opportunity to inspire students to make healthier choices. Salad bars offer a simple yet impactful way to encourage balanced eating while engaging students in the importance of nutrition. AUTHOR: ADRIANA COCHRAN IS THE DIGITAL COMMUNICATIONS MANAGER AT CAMBRO.
In honor of National SchoolLunch Hero Day, we wanted to take the time to recognize some of the heroes our local reps interact with regularly and admire for their dedication and support. School foodservice employees do the very important job of feeding our kids each day, some of which wouldn’t get a meal otherwise.
Without the right equipment to prepare and cook food, staff members must either come up with creative solutions to improvise or serve the same few items over and over. From bringing students behind the line to serve meals to eliminating hot foodservice, administrators are scrambling to work around the lack of available kitchen staff.
The final rule impacts the National SchoolLunch Program, School Breakfast Program, Special Milk Program, Summer FoodService Program, and Child and Adult Care Food Program.
Friedman School of Nutrition Science and Policy at Tufts University grabbed headlines across the country. Dr. Dariush Mozaffarian, dean of the school and senior researcher on the study, was repeatedly quoted as saying “ Schools are now the single healthiest place Americans are eating.” and Dorothy R.
The bill also requires the department to adopt and implement an exemption, waiver, and variance process by rule for sponsors of certain schoolfood and other nutrition programs. Louisiana’s HR 17 requests that the state Department of Education conduct a study and submit a report to the legislature regarding schoollunches.
Dan Gorman has been the FoodService Director for two Michigan districts, Montague Area Public Schools and Whitehall District Schools , for 21 years. Before COVID-19 school closures, their ADP was about 60 percent for breakfast and high 60s percentages for lunch.
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