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Last Published: 12/03/2012
  • October 27 2015
    By Rex A. Barnes, Agricultural Marketing Service Associate Administrator -- USDA has programs and services that bring the bounty of American agriculture to people and communities across the country.  Our food purchases begin with American farmers, ranchers, and fishermen, and end their journey on the tables of our nation’s schools, food banks, and communities.
  • October 26 2015
    Guest Blog by Andrew, a Wisconsin 7th Grader -- I am a student ambassador (for Fuel Up to Play 60) at my middle school in Wisconsin. I live in a dairy state. We have a lot of farms. In the short six mile drive from my house to school, I go by seven farms! There are also some green thumb farmers in our school. That is why we have our very own school garden.
  • October 23 2015
    By Deborah Kane, Director, Office of Community Food Systems -- What can $598 million buy you these days? A lot of local food! This week, USDA announced early results from USDA’s second Farm to School Census indicating that school districts across the country invested more than half a billion dollars in local foods in the 2013-2014 school year.
  • October 22 2015
    Guest Blog by By Tim Williams, Working Landscapes -- From the outside, the former cotton gin warehouse doesn’t look like much, but what you find behind the historic facade is an innovative farm to school venture that is bringing locally grown, fresh-cut vegetables to students across the northeastern part of the state.
  • October 20 2015
    By Angie Tagtow, Executive Director of the Center for Nutrition Policy, and Promotion and Elise Golan, Director for Sustainable Development, Office of the Chief Economist -- Looking for a way to stretch your food dollars?  Would an extra $30 per month for each person in your household help? That’s about $370 per person per year, or almost $1,500 for a family of four. That’s the amount of money USDA estimates the average American spends on food that’s not eaten.
  • October 20 2015
    Guest Blog by Kelly Williams and Alicia Dill, Wisconsin Department of Public Instruction, School Nutrition Team -- Thanks to funding from a USDA Team Nutrition Training Grant, Wisconsin Team Nutrition has been able to expand its interactive cooking contest, Whipping Up Wellness, Wisconsin Student Chef Competition. Now in its third year, this popular contest combines the excitement of competition with the principles of healthy eating, while creating an engaging opportunity for nutrition education.
  • October 16 2015
    Guest Blog by Heather Hauswirth, Colorado Department of Education  -- In September 2014, our office, the Colorado Department of Education Office of School Nutrition, was awarded a Team Nutrition Training Grant from the USDA Food and Nutrition Service to implement statewide school wellness training.
  • October 16 2015
    Guest Blog by Gail Koutroubas, School Food Service Director in Andover, MA -- For 10 years, I’ve been a school food service director at Andover School District in Massachusetts. My district of 5,900 students lies in an upper-class suburb of Boston. The median income is approximately $140,000 with just 7 percent of students qualifying for free or reduced-priced lunch.
  • October 15 2015
    By Janna Raudenbush, Public Affairs Specialist, FNS -- Over the past year, USDA’s Food and Nutrition Service partnered with the Institute for Child Nutrition (ICN) to host seven regional workshops called Team Up for School Nutrition Success. The two day, face-to-face workshops used a research-based mentorship model to educate and empower school nutrition professionals around the country.
  • October 14 2015
    By Janna Raudenbush, Public Affairs Specialist, Food and Nutrition Service -- Baked parmesan fish, butternut squash with black beans, honey lemon chicken… No, these aren’t items on a high-end restaurant menu. They’re delicious dishes being offered in America’s school lunchrooms! This National School Lunch Week, we’re celebrating school meal programs around the country and renewed efforts to provide nutritious and appetizing meals featuring more fruits and vegetables and whole grains with less calories, sodium, and trans fats.