Senate amendment could save potatoes in USDA school meals

Oct. 19—The US Senate adopted an amendment to the 2012 spending bill for the USDA that would prohibit the department from setting “any maximum limits on the serving of vegetables in school meal programs,” reports The New York Times.

The amendment was adopted in response to the Healthy, Hunger-Free Kids Act, which limited the amount of starchy vegetables—potatoes, corn, green peas and lima beans—to one cup per student per week. Many child nutrition directors and industry members did not agree with the proposed limitation of these items, saying potatoes themselves weren’t the problem but the way the vegetable was prepared, i.e. french fries, was adding extra calories to school lunch menus.

According to The Hill, the House has also taken issue with the regulations. The House’s spending bill requires the USDA to start over from scratch.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

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