Students encourage others to go online and sign boycott.
Leftovers are processed in pulper into dry mixture that can be added to soil.
Early healthy menu adopters show movement against childhood obesity.
Campus garden providing fresh produce for school lunch.
Friday cooking methods focus on baking, grilling and broiling.
To answer complaints about hungry students, district offers free second helpings with caveats.
Packaged apple slices seem to be a successful solution.
Meat will now be served three days a week.
Chefs go back to school as part of local food week.
Survey says students prefer new meals 3 to 1 over previous school meals.
The farm encompasses 2,200 square feet of rooftop space.
After boycotting school meals in September, students are beginning to return to lunch.
Hydroponic garden helps inspire students to the fruits of their labor.
Scratch-made food attracts wide variety of customers.
New meal regs bring a host of new options to Fla. school.
Move has provided a boost in sales of healthy items.
Program allows students to order food from phones to skip the line.
District now uses paper plates and trays.
Graphic design students will revamp website and build department as brand.
District in Utah made video to explain meal regs to students.