Psylia King provides needed application information for D-SNAP benefits in Washington Parish, La.
Incidents described as “thousand year storms and floods” and “the worst U.S. disaster since Hurricane Sandy” claimed the lives of more than 58 people in Louisiana, West Virginia and South Carolina over the last year. These disasters often remind us of the devastating impacts that families and their communities face after they strike.
After emergency life saving operations, food and shelter assistance are the most important priorities with which emergency managers must contend. It was during these times that the U.S. Department of Agriculture’s Food and Nutrition Service (FNS) responded to 22 incidents by providing needed nutrition assistance. More than half of these disasters involved severe and widespread flooding, including the most recent floods that affected residents in 22 parishes in and around Baton Rouge, Louisiana. Read more »
Peter Mumo of Kenya meets with Amy Harding, deputy director of the FAS Food Assistance Division, in Washington. Photo credit: Steve Taravella, United Nations World Food Program
As a young boy in eastern Kenya, Peter Mumo faced a life of poverty, hunger and illness. That is until he started receiving school meals at the age of nine through the USDA McGovern–Dole International Food for Education and Child Nutrition Program. After that, his life turned around. He started to gain weight, his health improved and he began doing well in school.
And now, at age 28, he is in Des Moines, Iowa, to take part in a six-week business and entrepreneurship training program hosted by Drake University as part of the Mandela Washington Fellowship. The Fellowship is the flagship program of the Obama Administration’s Young African Leaders Initiative that empowers young people through academic coursework, leadership training and networking. Read more »
Cross-posted from the Let’s Move blog:
Student culinary competitions are becoming a fun and popular learning tool utilized by many schools throughout the country to engage students in creating healthy, appealing meals. These events encourage students to eat more nutritious foods, as well as give students a voice about foods in schools, showcase school nutrition programs and stimulate interest in local agriculture.
To simplify the planning process and assist schools that may be interested in hosting a student cooking competition, the Institute of Child Nutrition, in conjunction with the USDA Food and Nutrition Service, has developed the Chefs Move to Schools: Junior Chef Competition toolkit. Customizable based on the needs of the school, the toolkit includes how-to information as well as sample rules, forms, and guidelines for planning and pulling off a culinary competition at school. Read more »
Lunchroom menu boards used to highlight the “targeted entrée” and promote theme days with creative and descriptive names for the entire reimbursable meal (Georgetown High School).
Through the Team Nutrition initiative, USDA provides grants to state agencies to expand and enhance their training and educational activities to help schools provide appealing and nutritious meals, nutrition education and healthier school environments. These efforts are designed to help children get the nutrition they need to learn, grow and be healthy. In addition to grants, Team Nutrition provides free nutrition education materials to schools, child care settings and summer meal sites that participate in the Child Nutrition programs.
By Samantha Therrien, graduate student, Framingham State University Food and Nutrition Program & Karen McGrail, MEd, RDN, LDN, Director, the John C. Stalker Institute of Food and Nutrition at Framingham State University
It’s that time again! As students head back to school many school nutrition programs across Massachusetts are continuing to use Smarter Lunchrooms strategies gained through their participation in a USDA Team Nutrition grant. The research-based Smarter Lunchrooms Movement, established at the Cornell Center for Behavioral Economics in Child Nutrition Program, focuses on creating sustainable lunchrooms that make the healthy choice, the easy choice for students. The Movement is based on the idea that even small, low-cost changes can make a big difference, and Massachusetts schools are benefitting from this first-hand. Read more »
Taste preferences and eating habits are formed early in a child’s life, making CACFP a critical part of establishing healthy habits that will last a lifetime.
Through its 15 nutrition assistance programs, USDA strives to improve access to safe, healthy food for all Americans. The Child and Adult Care Food Program (CACFP) provides aid to child and adult care centers and family or group day care homes for the provision of nutritious foods that contribute to the wellness, healthy growth, and development of young children and the health and wellness of older adults and chronically impaired disabled persons. CACFP administrators and program operators receive support from many advocacy organizations who help ensure children and adults participating in CACFP receive nutritious meals. Below is a story from one of those advocacy organizations, the Child Care Food Program Roundtable.
By Chris Clark, Child Care Food Program Roundtable
In 2015, First Lady Michelle Obama’s initiative to end childhood obesity, Let’s Move!, celebrated its fifth anniversary. To mark the occasion, she issued the #GimmeFive challenge which encouraged all Americans to do five things to lead a healthier lifestyle. The Child and Adult Care Food Program (CACFP) community heard this call to action and developed its own CACFP Take ACTION Challenge. That Challenge was launched at the 2015 CCFP Roundtable Conference, where over 500 conference attendees got up, got moving and performed the #GimmeFive Dance! Read more »
MPS Jr. Iron Chef Competition with Chef Ann Kim and a True Food Chef Council member
It’s that time of year – books, backpacks and a BBQ! That’s right – Minneapolis Public Schools (MPS) is preparing for its annual Farm to School Community BBQ, a much anticipated back-to-school event that kicks off the school year. The following guest blog features inspiring initiatives MPS has implemented to serve local foods to its 35,000 students in the district.
Since 2011, MPS has sourced fresh produce, meats, baked goods and other products from local farmers and manufacturers. Purchasing local foods supports Minnesota farms and small businesses and provides opportunities for students to learn how their food is grown by extending farm to school efforts beyond the cafeteria and into the classroom with visits from farmers and taste-tests.
Farm to school also helps to support another USDA initiative designed to enhance school meals – the What’s Shaking? Creative Ways to Boost Flavor with Less Sodium initiative. Using local foods means that school nutrition programs are preparing more meals from scratch, allowing them to control the amount of sodium. Farm to school gets students engaged and excited about school meals – and with the community BBQ, both kids and their families get a sneak peek at what’s going to be on the lunch menu for the new school year.
By Kate Seybold, Farm to School Coordinator, Minneapolis Public Schools
What better way to ring in the new school year than by celebrating the bounties of local produce that farmers harvest during the back-to-school season? Minneapolis Public Schools (MPS) is hosting its Fifth Annual Farm to School Community BBQ – a community event built around fresh food, families and fun! The event brings together MPS students and their families, school staff, local farmers and vendors, True Food Chef Council members and other community partners in celebration of Minnesota Farm to School Month and our farm to school program. Read more »