March 31—Foodservice directors are faced with complying with new nutritional guidelines from the government, all aimed at making the meals healthier.
"If farm to school is going to be successful, it has to intersect the school meal guidelines. It can't be outside that," said Abbie Nelson with Vermont Food Education Every Day or FEED.
For the past decade, Nelson and her partners have been trying to change what's served in the school cafeteria. That effort is about to go national; a new cookbook is in the works. They are testing a series of recipes. Recipes like Cheesy Kale Bake, Barley with Mashed Squash, Blueberry Bran Muffins and Chicken Pot Pie.
"These recipes were collected from schools who are already serving these meals, so they have been kid tested and school food director tested," Nelson explained.