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Category: Food and Nutrition

Supermarkets and Restaurants Are Fighting Food Waste & Saving Money

Food donated from local restaurants and supermarkets through coordination with the Food Donation Connection is used to make delicious & healthy meals served in homeless shelters and food pantries. Photo courtesy of Food Donation Connection.

Food donated from local restaurants and supermarkets through coordination with the Food Donation Connection is used to make delicious & healthy meals served in homeless shelters and food pantries. Photo courtesy of Food Donation Connection.

Thirty-one percent of food that is available at supermarkets, restaurants, and in households goes uneaten – food that was nurtured and harvested in the fields and ends up in a landfill.  Increasingly food processing facilities, food service companies, supermarkets, and restaurants are recognizing the need to reduce, recover, and recycle all of this wasted food.  The momentum is building as more and more address the problem and take action to keep good food from entering landfills.

A week from today – on September 24, Wednesday at 2:00 pm – 3:00 pm Eastern – you can join us for a webinar on “Supermarkets and Restaurants Fighting Food Waste and Saving Money” that will feature industry representatives discussing how they are leading the fight against food waste.  There will also be time devoted to dialogue, Q&As, and the sharing of resources. Read more »

Raymore Peculiar Achieves Salad Bar Success with “Rainbow Days”

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories!

Every year the schools in Missouri’s Raymore Peculiar R II district celebrate their salad bars during “Rainbow Days.”  Thanks to the staff’s efforts to use local farmers markets, students throughout the district see fresh peppers, squash, onion, zucchini, tomatoes, potatoes, eggplant, green beans, corn on the cob, peaches, apples, blackberries, blueberries, strawberries, cantaloupe, watermelon and more.

“Whatever’s in season, they’ll try it,” said District Food Service Director Colleen Johnston, “our kids are good experimenters.”

Missouri schools hold Rainbow Days celebrations and feature the abundance of bright colors at their salad bars as a way of encouraging students to eat a variety of foods.  To help promote the events, schools can qualify for a $200 stipend. Read more »

Happy Birthday AmeriCorps!

FoodCorps, an AmeriCorps program, has built more than 400 school gardens in 16 states and the District of Columbia. Photo by Robyn Wardell.

FoodCorps, an AmeriCorps program, has built more than 400 school gardens in 16 states and the District of Columbia. Photo by Robyn Wardell.

As AmeriCorps celebrates its 20th anniversary, USDA salutes the deep relationship we’ve had with these remarkable volunteers and service members. From engaging in critical natural conservation efforts to helping kids learn more about nutrition and gardening to working directly with local organizations in communities enduring chronic poverty, USDA is proud to be an AmeriCorps partner.

AmeriCorps service crews are working side by side with the Forest Service to protect public lands and fight fires.  For instance, a recently announced $3.8 million partnership between AmeriCorps and the USDA’s Forest Service and over 100 other organizations participating in the 21st Century Conservation Corps, creates service opportunities for 300 new AmeriCorps members.  Through this opportunity, military veterans and youth restore our treasured public lands by rebuilding trails, managing forests and rehabilitating campsites for generations to enjoy. These service members are also doing critical wildfire management activities like tree thinning, prescribed burns and hazardous fuel control. Meanwhile, in northwest California, the AmeriCorps Watershed Stewards Project is restoring coastal watersheds from San Francisco to the Oregon border.  This effort, a partnership between the California Department of Fish and Game, Humboldt State University, and other members of the fisheries, watershed and science community, has been going strong for twenty years. Read more »

Durfee Students Learn Healthy Habits in the Garden, Classroom, and Cafeteria

Dr. Robert Lewis, Director of Nutrition Services, El Monte School District. Photo credit: Jim Newberry

Dr. Robert Lewis, Director of Nutrition Services, El Monte School District. Photo credit: Jim Newberry

Today’s Cafeteria Stories contribution comes from Dr. Robert Lewis of the El Monte School District in Southern California.  Dr. Lewis describes the success that his urban school district has had with school gardening, and how gardening helps to transform the food culture among students who were previously unaware of the origins of food.  His district is making great strides in improving the school nutrition environment, thanks in part to support from the Alliance for a Healthier Generation.

By: Dr. Robert Lewis, Director of Nutrition Services, El Monte School District

The majority of the more than 1,000 students that attend Durfee School—part of El Monte School District, east of Los Angeles, California—have lived their entire lives in urban neighborhoods without access to farms or fields. It’s ironic that our school is named after James R. Durfee, a rancher and farmer who grew vegetables, grain, walnuts, and fruit. But until several years ago, Durfee students didn’t know where food came from, aside from the supermarket or the corner store.

When we joined the Alliance’s Healthy Schools Program and decided to improve the healthfulness of the food we serve to our students, we started by getting our hands dirty. As the director of nutrition services for El Monte School District I knew that kids are more likely to try new foods if they are involved in the process and learn why it is important. I invited local farmers to school to plant seedlings with the students. Once kids saw how broccoli or red cabbage grows, you can bet they wanted to taste them both in the garden and in the cafeteria. Read more »

Making Strides with School Meals

The following guest blog is part of our Cafeteria Stories series, highlighting the efforts of hard working school nutrition professionals who are dedicated to making the healthy choice the easy choice at schools across the country.  We thank them for sharing their stories! Read more »

Back-to-School and On a Mission to Spread Health

Sharon Foster of James Bowie Elementary School in Dallas is an Alliance National School Ambassador. Photo credit: Ellen Yale

Sharon Foster of James Bowie Elementary School in Dallas is an Alliance National School Ambassador. Photo credit: Ellen Yale

Today’s guest post in our Cafeteria Stories series comes from Sharon Foster, a physical education teacher dedicated to paving a path of success for her students.  Ms. Foster describes the importance of a healthy school nutrition environment, as well as involving students in the change process (something I wholeheartedly support!).  Due to her motivation and successes, Ms. Foster now serves as an ambassador for the Alliance for a Healthier Generation.

By Sharon Foster, Physical Education Teacher at James Bowie Elementary School

As students at James Bowie Elementary School head back to school this fall, I feel good about the fact we are providing healthy meals, drinks, and snacks at school because I know we’re helping our students build strong minds and bodies.

It wasn’t always that way at our school. Before we started our journey by joining the Alliance for a Healthier Generation’s Healthy Schools Program, our students were snacking on salty foods and sugary drinks outside the cafeteria and were not ready to learn when they came to class. Read more »