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The funding aims to help school districts purchase American-grown products.
Labor, supply, sustainability, authenticity and health are impacting what directors and chefs are putting on the menu.
During the markets, students receive a nutrition lesson and are able to shop for their own produce.
That number has increased since the 2020-21 school year, according to the Food Research and Action Center.
The foodservice team recently tested two of the new recipes with students and were met with positive reviews.
The pilot runs through July and provides produce for school lunches.
Compost is being used in the district’s gardens.
The department is investing $60 million in farm-to-school commodity purchasing and $100 million to create a new healthy food incentive fund.
Students got to try two different pulled pork sliders and vote on their favorite.
School districts in the state will no longer be able to hire such agencies to recoup unpaid debts.
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