This month marked an important step forward for the health and well-being of our nation’s youngsters. USDA announced changes to improve the quality of school lunches that are served to 32 million American children each day. This will help them learn and better prepare them for the jobs of the 21st century.
These new standards – based on the most up-to-date science – will make the same kinds of practical changes that many parents are already encouraging at home:
They’ll make sure students are offered both fruits and vegetables every day of the week – and increase opportunities to eat whole grains. They’ll substantially reduce the amount of saturated fat, trans-fats and salt in meals. And they’ll ensure appropriate portion size, limiting calories based on how old a child is. To drink, kids will be offered fat-free or low-fat milk. Read more »
First Lady Michelle Obama joined Agriculture Secretary Tom Vilsack at Parklawn Elementary School to speak with faculty and parents about the United States Department of Agriculture’s new and improved nutrition standards for school lunches. USDA Photo by Bob Nichols.
Wednesday was a monumental day for kids, families, educators, administrators, food service workers and the advocates who have led the charge and worked hand in hand to deliver healthier, more nutritious food to our nation’s school children.
For the first time in over a decade the federal government has made significant changes to school meals that will provide kids across the country with the nourishment they will need to flourish in school and in life. Read more »
Agriculture Secretary Tom Vilsack joined First Lady Michelle Obama and celebrity cook Rachel Ray at Parklawn Elementary School in Alexandria, Virginia, Wednesday, January 25, 2012 to speak with faculty and parents about the United States Department of Agriculture’s new and improved nutrition standards for school lunches. USDA Photo by Bob Nichols
Today we celebrate an historic achievement on behalf of kids across America. We have accomplished a critical step on the road to deliver healthier, more nutritious food to our nation’s schoolchildren. Today the U.S. Department of Agriculture released the final rule that sets the standards for critical improvements to the child nutrition programs that serve millions of children across the country every day. Read more »
Students from the Paul Public Charter School in Washington, D.C., take to the streets pretending to use binoculars in search of their urban forest with a member of the Missoula (Montana) Chlidren's Theatre. The Missoula Children's Theatre works with the U.S. Forest Service to develop interactive, engaging performing arts school assemblies and workshops.
Students from Paul Public Charter School in Washington, D.C., found out the fastest way to find a forest within their urban community: walk outside. Read more »
From left: Alex Roman, Walsh Elementary School, Chicago, Illinois, Agriculture Secretary Tom Vilsack, First Lady Michelle Obama and Becky Bounds, Lamar County Schools, Mississippi. Agriculture Secretary Tom Vilsack and First Lady Michelle Obama hosted a reception on the South Lawn of the White House in Washington, DC, Monday October 17, 2011 to honor the over 1200 winners in the HealthierUS Schools Challenge that met the First Lady’s goal to double the number of participants in the HealthierUS School Challenge in a year.
Watch a video from the White House event
Given that many children eat as many as two meals a day at school, it’s pretty clear that schools have a vital role to play if we’re going to combat the disturbing rise in childhood obesity we’ve seen in recent years. Just as clear is that schools participating in USDA’s HealthierUS School Challenge honored at the White House this week demonstrate the kind of deep commitment needed to create and maintain a healthy school environment. These schools are leaders that set an example for schools across the country. Read more »
Chef Lionel Levy putting the final touch on his mini hamburgers with Pistou (cold sauce made from cloves of garlic, fresh basil from the garden, and olive oil) and Tapenade (puréed olives, capers, anchovies and olive oil)
Several top French chefs gathered on September 19 at the People’s Garden located at the residence of the U.S. Ambassador to France. In a friendly atmosphere, the chefs prepared dishes using fruits and vegetables from the garden, as well as U.S. cranberries and seafood (crab, salmon) from Alaska. The event guests featured writers from France’s food, lifestyle and gardening media, in addition to buyers from local restaurants, hotels and catering companies. Guests had an opportunity to taste traditional U.S. products and recipes reinterpreted by starred French chefs. Read more »