USDA’s Food and Nutrition Service Administrator Audrey Rowe oversees the nation’s federal nutrition assistance programs, including the Supplemental Nutrition Assistance Program, Special Supplemental Nutrition Program for Women, Infants, and Children, and National School Lunch and School Breakfast programs.
Audrey Rowe serves as the Administrator for the Food and Nutrition Service. Rowe oversees the nation’s 15 federal nutrition assistance programs, including the Supplemental Nutrition Assistance Program, Special Supplemental Nutrition Program for Women, Infants, and Children, and National School Lunch and School Breakfast programs.
“I started my career as an elementary school teacher… and I didn’t last very long because I saw such challenges with learning and health. I saw that school policies treated kids differently based on where their community was located, so I became an advocate for low-income children and families because they often don’t have a strong voice.” – Audrey Rowe Read more »
Chef hats for each of the winners at the 2016 Kids’ “State Dinner.” (Official White House Photo by David Lienemann)
At the Center for Nutrition Policy and Promotion, we are excited about using local foods and flavors to create healthy and delicious plates. Through our MyPlate, MyState initiative, we are working to connect American families with the foods grown in their communities – raising awareness that all healthy foods and flavors have a place on MyPlate. As part of that initiative it was my privilege to attend the 5th annual Kids’ “State Dinner” last month, when the winners of the 2016 Healthy Lunchtime Challenge, were honored for their MyPlate-inspired recipes. For the first time this year’s contest, in which young chefs ages 8-12 from across the country create healthy recipes and show off their food know-how, included an emphasis on local and regional foods through MyPlate, MyState.
It was thrilling to see such creative approaches to amplifying local and regional foods. The winners truly captured the agricultural, historical, and cultural significance of their communities through food. I had the pleasure of meeting many amazing young chefs in attendance, including 11-year-old Abhijith from Missouri, who incorporated local catfish into his recipe, and 12-year-old Grace from West Virginia, who picked the vegetables in her dish from a community garden. Read more »
When school is out during the summer months and children are no longer receiving breakfast and lunch at school, many families struggle to feed their children nutritious meals each and every day.
As a mother and grandmother, I understand the importance of ensuring that America’s children are provided with nutritious meals every day. My grandchildren, who are 5 and 8, are just like all children – infinitely curious and filled with energy, love, and joy. Young children should be playing and learning — not worried about where their next meal will come from. But for many children, school meals are their only source of nutrition, which is why USDA’s Summer Meals Programs are so important.
Summer Meals provide kids with the nutrition they need when school is out, and a safe haven where they can play and learn to keep their minds and bodies active during the summer months. The availability of these meals, which are served at no cost to children 18 and under, also reduces the financial burden on caretakers when school is out of session. Read more »
USDA engages in extensive partner engagement and collaboration with both traditional and non-traditional partners, including tribal organizations.
No American should have to go hungry. USDA’s 15 nutrition assistance programs make great strides in reaching those in need, but challenges and barriers persist to eradicating food insecurity in our nation. That’s where leadership and partnerships come into play.
Earlier this month, FNS had the opportunity to participate in an interactive discussion on the obstacles faced on effectively communicating to specific populations at the 2016 Feeding America Annual Conference in Chicago. The dialogue focused on reaching the most vulnerable Americans: those in Tribal communities, teens and our nation’s proud military veterans. The hurdles to reach all three are unique, and strategies require nuance, understanding and a bold commitment to better connect individuals with nutrition assistance information. Read more »
For more than 40 years, USDA has been committed to closing the food security gap that occurs in the summer months when children no longer have access to the nutritious meals they’re offered in school.
As I travel across the country visiting our nation’s summer meals sites, I am proud of the commitment we’ve collectively made to nourish both the bodies and minds of our country’s children and teens. Schools, recreation centers, places of worship, libraries and other community sites have generously opened their doors to ensure kids receive healthy, balanced meals during the summer months – a time when many low-income families struggle to provide their children nutritious meals and snacks each and every day.
At USDA we’ve long recognized summer as a vulnerable time for kids and have been focused on closing the food security gap that occurs during the months when school is out of session. Since 2009, more than 1.2 billion meals have been served through the Summer Meal Programs, fueling kids and teens throughout the summer and helping to ensure they are healthy and ready to learn when the school year begins. Read more »
The “California Wrap” was served at many districts across Contra Costa County, a strategy that allows them to purchase collectively on California Thursdays.
June is National Fresh Fruit and Vegetable Month! To celebrate this, we’re showcasing the important work of California Thursdays, a collaboration between the Center for Ecoliteracy and a network of public school districts to serve healthy, freshly prepared school meals made from California-grown food. The following guest blog also highlights the inspiring work of the Center for Ecoliteracy, a partner with USDA’s national sodium reduction in schools-initiative, What’s Shaking? Creative Ways to Boost Flavor with Less Sodium.
By Jennifer Gerard, R.D., Center for Ecoliteracy, California Food for California Kids Program Director
What’s your favorite day of the week? For many students in California — it’s Thursday.
On Thursdays, over 1.7 million students in schools that participate in the California Thursdays program know they’ll be offered a lunch freshly prepared from California ingredients. California Thursdays is a celebration of local food, the people who produce and prepare it, and the significant connections that exist between children, food, and their environment. Read more »