Pilot Study: Ohio schools now testing wrap line
- New Concept Fights Childhood Obesity. // FoodService Director;1/15/2008, Vol. 21 Issue 1, p8
The article reports on the launching of a pilot program in Public School 4 in West New York, New Jersey to help increase the wellness of the 600 elementary students by using a concept called the Four Cs Cafeteria, which corresponds to cafeteria, classroom, community and commitment. As a member...
- Farm to Cafeteria Table. Owens, Jennifer; Croom, Erin // New Life Journal: Carolina Edition;Jun2008, Vol. 9 Issue 5, p31
The article reports on the need to improve the quality of food at schools in Georgia. The health condition of most children in the region are threatened due to limited access to fresh fruits and vegetables and reduced exposure to exercise. Schools collaborate with local farms with the objective...
- Case Studies. // Linking Farms with Schools: A Guide to Understanding Farm-to-Sch;Mar2004, p15
The article presents case studies of five farm-to-school projects in the U.S. In Iowa, farm-to-school project was achieved by the joint effort of Grown Locally (Grown Only With Nature) and the school food service staff at Decorah Community Schools. A farm-to-school program for two elementary...
- SC Dept. of Education debuts eat-right/be right. // FoodService Director;06/15/97, Vol. 10 Issue 6, p25
Reports on the August 1997 launching of a program `Eat Right-Be Right' by the Office of School Food Service, South Carolina Department of Education in Columbia, to educate students. Reasons for the introduction of the program; Information on the logo which will be used in the campaign.
- MacDonald's take over high school cafeteria. // Curriculum Review;Apr92, Vol. 31 Issue 8, p21
States that the local MacDonald's franchise owner take the cafeteria in Fairview High School in Boulder, Colorado after it was close by the school. Menu serve by the cafeteria; Why the cafeteria was closed; Students that are employed in the cafeteria.
- ...rewriting the book on school foodservice. King, Paul // Nation's Restaurant News;07/21/97, Vol. 31 Issue 29, p69
Reports on the challenges facing American school food service directors as they deal with the new generation of youths. Difference in the expectations of children; Consciousness of kids on what the market has to offer; Installation of fun and sophistication in the luncheon dining experience.
- Stay in line, and no honking. Coeyman, Marjore // Restaurant Business;11/20/95, Vol. 94 Issue 17, p20
Reports on the popularity of a hamburger drive-through operating in a public high school in Bryan, Texas. Drive-throughs as an opportunity to capture the high school student market; Success of the breakfast service; Attractiveness of the idea to campuses with open-school policy.
- Cafeteria facelift rejuvenates sales at Cocoa Beach Jr./Sr. high school. // Food Management;Dec97, Vol. 32 Issue 12, p22
No abstract available.
- A veggie is a terrible thing to waste. // Food Management;Feb98, Vol. 33 Issue 2, p12
Presents a chart showing the percentage of food wasted in schools according to a report by the Government Accounting Office. Cooked vegetables as the item most often left uneaten; Milk served to students as the least wasted item in school foodservice.