- Kellogg Co. offers $100K in grants to help fight childhood obesity problem. // Nation's Restaurant News;5/21/2007, Vol. 41 Issue 21, p156
The article reports that Battle Creek, Michigan-based food retailer Kellogg Co. has launched the NuCrew program which offers grants to schools with plans to combat obesity in children. The grants will help school foodservice departments shift from food-based menu planning to Nutrient Standard...
- IN LOUISIANA DIST.: Summer poses labor shortage. // FoodService Director;07/15/2000, Vol. 13 Issue 7, p1
Reports on how the East Baton Rouge School District in Louisiana has braced for a sudden increase in summer feeding volume. Reason for the increase in the number of students attending summer school in 2000; District's problem with the shortage of food service workers.
- GLENDALE SCHOOLS KEEP MEALS LIVELY. // FoodService Director;10/15/2003, Vol. 16 Issue 10, p6
Reports on the Hard Hat program launched by the food service operator at Glendale Unified School District in California during the renovation of kitchens in several of its elementary schools, as of October 2003. Reason behind the program; Food items to be provided by the program.
- San Francisco school dist. targets 7% particip. gain. // FoodService Director;10/15/98, Vol. 11 Issue 10, p8
Reports on the California-based San Francisco Unified School District's aim to equal or beat 1998's seven percent participation increase by revamping its satellite sites, incorporating more fresh fruits and vegetables, and tying-in curriculum. Switch from traditional gable-top cartons to DuPont...
- Floresville invites meal applications. // Wilson County News;3/26/2014, p3E
The article reports on free and reduced-price meals for students offered by the Floresville Independent School District (ISD) of Texas and mentions that the ISD solicits meal applications for children in one household, as of March 2014.
- Creations through Collaboration. // FoodService Director;10/15/2009, Vol. 22 Issue 10, p12
The article discusses ways to provide healthier, original meals for students to help them make better food choices and keep them healthy. With the collaboration of the California Health & Longevity Institute, the author reports that they used chicken and turkey to make great recipes at...
- A Pirate's Booty. Schilling, Becky // FoodService Director;9/15/2008, Vol. 21 Issue 9, p52
The article looks at how incorporating redesign theme in menu boards helped the cafeterias in the Oxford Public Schools in Massachusetts. Angela Scolaro, director of foodservices, hired image consulting firm The Artworks Shop to help in modifying the school foodservice design. Two major changes...
- FOOD for thought. // Weekly Reader News - Senior;9/12/2003, Vol. 82 Issue 3, p2
Focuses on the incorporation of nutritional foods in school cafeterias to address the problem of obesity among school children in the U.S. Other factors that contribute to obesity; Measures taken by several school districts in the U.S. to promote health; Information on the proposed school lunch...
- School Lunches Improve. // Good Medicine;Winter2007, Vol. 16 Issue 1, p14
The article reports on the findings of the fifth School Lunch Report Card conducted by the Physicians Committee for Responsible Medicine which grades the major school districts in the U.S. on the healthfulness of the food they serve and on how well they are promoting the benefits of healthy...