Oct. 10— Instead of chicken patties and mystery meat, Lake George students are getting pesto chicken paninis and pulled pork sandwiches this year.
The district has stepped up its efforts to provide meals that comply with the strict federal standards put in place last year under the Healthy, Hunger-Free Kids Act but are still appetizing to students. It hired Larry Young, a graduate of the Culinary Institute of America, as full-time chef/food service director.
The rules decreased portion sizes and the amount of sodium and saturated fats in meals while increasing the amount of whole grains being served. Students are also required to take a fruit or vegetable on their meal tray.
But much of the food was ending up in the garbage, say school officials.