Breakfast sees boost in low-income students, report says

The Food Research and Action Center’s (FRAC) annual School Breakfast Scorecard revealed that more than 10.8 million children received a free or reduced-price breakfast on average during the 2012-2013 school year.

WASHINGTON—More low-income children are starting the day with a healthy morning meal as participation in the School Breakfast Program continued its upswing during the 2012-2013 school year. The Food Research and Action Center’s (FRAC) annual School Breakfast Scorecard found that more than 10.8 million children received a free or reduced-price breakfast on the average school day during the 2012-2013 school year, an increase of nearly 311,000 children from the previous year.

FRAC also measures School Breakfast Program participation by comparing the number of low-income children receiving school breakfast to the number of such children receiving school lunch. Nationally, the number of low-income children participating in school breakfast for every 100 participating in school lunch was 51.9, an increase from 50.4:100 during the previous school year. The 2011-2012 school year had marked the first year – an important milestone – that more than half of low-income children who ate school lunch also ate school breakfast.

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Students at Peak Island Elementary School in Portland, Ore., are creating a healthy lunch for their peers in the Portland Public School District, The Forecaster reports.

The students were asked to create the lunch after they participated in a program called Clean Plate, which had them examine how healthy eating affects the human body. The district’s foodservice director has worked to help the students understand what is required of school lunches that meet national nutrition standards and make sense for large-volume preparation.

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Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

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Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

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Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

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