health and wellness

chicken tetrazzini bowl
The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.
coal creek student salad bar
When an FSD visited Minneapolis Public Schools, she noticed big branded signs on top of the salad bars. When she got back to her district, she recreated them.
The bowl can be eaten by students following vegan and lactose-free diets.
Through the grant, the districts have hired a farm to school team, implemented a farm to school menu day and purchased fruit sectioners so students can slice their own fruit.
The market would include healthy food vendors as well as teaching kitchens and exercise classes.
As with the school’s garden, produce from the organic orchard will eventually be used for meals served in the cafeteria.
Sonny Perdue will oversee the programs that impact student feeding.
After fielding more student requests for increased vegetarian options, the university is replacing an on-campus bistro with a grill serving made-to-order plant-based dishes.
The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.

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