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Students in Baltimore City Public Schools now receive free breakfast and lunch every day under the Healthy, Hunger-Free Kids Act’s Community Eligibility Provision.

To expand food service, the district took advantage of funding through the Healthy, Hunger-Free Kids Act’s Community Eligibility Provision, a federal program that launched in 2011 allowing schools with high poverty rates to replace traditional, tiered-price meal programs.

With this software, users can create school breakfast and lunch menus for iPhones, Android, desktops, laptops, tablets and PDF printing. The menus include photos and nutritional and ingredient information. Parents can filter menu choices by allergen and other dietary needs.

Starting this fall, all meals at 35 Des Moines schools will be reimbursed by the U.S. Department of Agriculture.

More than half of Des Moines’ 60 public schools will soon offer free breakfast and lunch for about 17,000 students without them having to apply for it.

Sitka School District in Alaska serves pita pockets with tasty fillings.
Examples of several healthy salads served at Clovis USD in California.
At Waukon High School in the Allamakee Community School District in Iowa, students can choose from a variety of fruits and vegetables.

Teriyaki coho salmon skewers in Alaska. Red chile beef enchiladas in New Mexico. And Vietnamese pho soup in California. Inspired by new nutrition rules, districts are now offering these and other meals in hopes of getting students to eat healthier by appealing to their taste buds.

Dannon recently announced it’s working with the Partnership for a Healthier America to increase the number of nutrients in its products while also reducing sugar and fat.
Chobani offers a range of products—including single-serve Greek yogurt—specifically for schools. Chobani contains no artificial flavors, sweeteners or preservatives and the milk comes from farms near the product’s distribution area.
Mondelez distributes four whole grain-rich snack items for K12 schools. Belvita’s soft-baked breakfast biscuits contain 20 percent of daily fiber.
Cafeterias can use Ocean Spray dried cranberries, cranberry sauce and frozen cranberries in salad bars, smoothies, sandwiches and oatmeal.
Campbell’s subsidiary Pepperidge Farm produces Goldfish Baked Snack Crackers and Graham, which are made with whole grain and have been formulated to meet new USDA competitive foods regulations.

Competitive foods and beverages sold outside of the federally-reimbursed school meals programs are common in districts across the country.

They’re sold in vending machines and at snack bars, school stores and fundraisers. But with concerns rising about childhood obesity and other health issues, there has been a push for healthier snacks.

Jessica Shelly, food services director of Cincinnati Public Schools, sits with an elementary student during lunch. Their nutritious lunch includes milk, carrots, apple sauce and yogurt.

A Chicago suburban district, realizing it would lose more money than it rakes in, opted out of the National School Lunch Program last month in response to strict, new health regulations. But many districts can’t afford to give up federal subsidies, forcing administrators to find ways to encourage students to eat healthier foods required by federal rules.

New federal rules  cap the amount of fat, sodium, sugar and calories in food available in schools.

As of July 1, students will have a harder time getting their hands on junk food in public schools, as stricter standards raise the nutritional value of what’s available in cafeterias, campus stores, snack bars and vending machines.

Coming this fall, students at six of the nation’s largest urban districts will be served lunch on round plates made of biodegradable sugar cane.

Six of the nation’s biggest school districts have taken another bold step in changing the face of school lunches. The districts in the Urban School Food Alliance—New York City, Los Angeles, Chicago, Miami-Dade, Dallas, and Orlando—have banded together to purchase biodegradable trays made of sugar cane to cut down on both cost and waste.

Students at Valley Christian School in San Jose, Calif., buy healthy snacks like coconut water, unsalted nuts and fresh fruit, from a high-tech HUMAN Healthy Vending machine.

As school leaders shift to selling healthier products in their vending machines, they can also take the opportunity to change their business model and consider investing in high-tech machines for a range of benefits.

School lunches are at the front lines of the country’s childhood obesity and nutrition crisis. First Lady Michelle Obama, star chef Jamie Oliver and the “Renegade Lunch Lady” activist Ann Cooper have helped draw the public interest to the problems in school cafeterias.

Since 2009, I have worked with The Culinary Institute of America’s Menu for Healthy Kids initiative. We have provided school districts in New York’s Hudson Valley with tools to improve the food served to students.