Kitchen staff processed food from school garden.
Menus encourage customers to make healthy choices.
Expect to reduce cafeteria waste by 50%.
Cites participation decline in light of new school meal pattern.
Renovation cost $12 million and brought eight mini-restaurants to dining hall.
Kids who ate more cereal got more vitamin D, B-3, B-12, riboflavin, calcium, iron, zinc and potassium than kids who ate less cereal or none.
Cites cost of healthy food as reason.
Bon Appetit's CEO thinks with a little more money, school lunches could be as good as Google's...
Students purchase $5 token, which is exchanged for container.
Dennis Pierce awarded Connecticut Agricultural Journalism Award for the second year in a row.
Bon Appetit raises awareness about food waste as they challenge others to take the Scrap Bucket Challenge.
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