Grouping vegetables by color will encourage more consumption.
Louise Esaian is reported to have received improper gifts, voilating district policy.
Brown rice floods foodservice menus from schools to executive dining.
Program was developed as a way to cut costs.
Students can enjoy fresh salad greens through the winter.
A roundup of reactions to the new school regulations from operators in other non-commercial markets.
Kentucky joins five other states in implementing program.
Administrators say complete meals offer more balanced diet.
Nutritionists want more done in terms of healthy options.
New plan would put breakfasts in the classroom.
Foodservice director in hot water over acceptance of gifts.
Students appreciate district's push toward healthy items.
Sarah Wilson embodies the philosophy that her customer is anyone who is not her.
The Community Eligibility Option helps district increase participation.
USDA says schools can choose whether or not they buy hamburger that contains 'lean finely textured beef.'
Kids more willing to try new items in small quantities at N.J. school
Chefs create new cheese dishes for appetizers, entrées and desserts.