While the state has no formal policy on banning foods from school cafeterias, there are safety measures in place to prevent exposure to the top eight foods that cause allergic reactions.
The Tucson Village Farm teaches an average of 12 schools per-month the value of fresh ingredients and demonstrates how much sugar and fat are in children’s meals.
Students in a Chicago suburb found they could save nearly 500 pounds of cafeteria food waste from landfills by sorting and taking it to a composting site.
A team of staff, cooks and parents at Trinity Lutheran School did the math and now serves a variety of options at lunch—decreasing the chance for food to be thrown away.
Knox County Schools officials held a meeting to ease parents’ minds about food safety and preparation following an incident in which students were served old pork, some of which dated back to 2009.
