Colorado charter school stands behind hand-stamping by foodservice staff

Peak to Peak Charter School stamps the hands of children whose lunch accounts are low or empty to alert parents.

Jan. 9—Peak to Peak Charter School's executive director of operations, Sam Todd, issued a statement Wednesday defending how the food services staff handled hand stamping at the Lafayette charter school.

"It is offensive to all those who work tirelessly in food services to suggest they would intentionally do anything to stigmatize or otherwise embarrass any of our students," he wrote.

Former elementary principal Noelle Roni said this week that she was fired by the school in retaliation after she demanded that cafeteria workers stop stamping the hands of children -- including those who qualified for the free lunch program -- when their lunch accounts were empty.

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From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

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Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

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Ideas and Innovation
broccoli florettes

We’ve reduced food costs by designing menus to utilize cast-offs. Take broccoli, for instance. Use the florets Monday for soup, then Tuesday use the stems for broccoli slaw, and so on. This results in total utilization of the product instead of waste.

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