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Last Published: 12/03/2012
  • July 13 2015
    By Hans Billger, Public Affairs Specialist, FNS -- Reducing sodium in school meals is an important part of a broader effort to scale back sodium intake for all Americans. To that end, our nation’s school nutrition professionals are actively working to lower the sodium content in our children’s meals during the school day.
  • July 9 2015
    Guest Blog by Chef Greg Silverman, Wellness in Schools -- This year, as school came to a close, the kids at PS145/West Prep Academy in Manhattan’s Morningside Heights neighborhood were feeling healthier, more fit, and more focused, thanks to two programs offered through Wellness in the Schools (WITS), a non-profit organization dedicated to making public schools healthier places to learn and grow.
  • July 2 2015
    Last week, the top kid chefs from the 2015 Healthy Lunchtime Challenge were announced, and students across the country are Cooking up Change and getting connected to school food. The CheckOut MyPlate Video Search provided another opportunity for kids to showcase their creative thoughts and ideas about food and health.
  • July 1 2015
    Audrey Rowe, Administrator, FNS -- USDA’s Summer Food Service Program, a federally-funded, state-administered program, last year served more than 187 million meals to children in low-income areas to ensure that they continued to receive proper nutrition throughout the summer when schools were closed. But that number represents just a small fraction of the children who are eligible to receive summer meals.
  • June 30 2015
    By Barbara Bowen, Natural Resources Conservation Service -- One high tunnel can’t feed the world, but it can make a world of difference in providing fresh fruits and vegetables to those with limited access to healthy foods. These plastic covered structures use natural sunlight to create more favorable conditions for vegetables and specialty crops.
  • June 30 2015
    By Elanor Starmer, Senior Advisor to the Secretary on Local and Regional Food Systems -- “The term ‘farm to school’ involves thinking of the whole plate, so to speak. It’s about increasing the amount of local and regional foods served in school cafeterias while also increasing education and community outreach for kids, and creating market opportunities for producers.” So says Matt Russell, Grant Program Manager for the Farm to School at FNS.
  • June 29 2015
    Guest Blog by Kristy Anderson, American Heart Association -- While healthy school food will not magically fix America’s childhood obesity epidemic overnight, we recognize it is most definitely a critical piece of the puzzle. That’s why the American Heart Association joined Team Up for School Nutrition Success as an allied organization.
  • June 26 2015
    By Hans Billger, Public Affairs Specialist, USDA, Food and Nutrition Service -- USDA’s Food and Nutrition Service is committed to supporting struggling families and helping the most vulnerable Americans put food on the table. To this end, FNS is looking for ways to increase competition in the Electronic Benefit Transfer (EBT) system, the process by which most benefits are redeemed. 
  • June 25 2015
    By Danielle Fleury and Kacie O'Brien, Farm to School Regional Leads, Food and Nutrition Service -- With the warm summer sunshine and the sweet taste of the season’s bounty here, it’s a great time to reflect upon some best practices for a flourishing summer meals program. We’re highlighting three examples that emphasize replicable strategies for bringing local, nutritious foods and educational activities to children throughout the long summer break.
  • June 22 2015
    By Secretary Tom Vilsack and Secretary Arne Duncan -- During the school year, over 21 million children receive free and reduced-price breakfast and lunch each day through the USDA’s National School Lunch Program. But, when school is out, many children who rely on these meals go hungry. The challenge is particularly great in rural areas and Indian Country, where 15 percent of households are food insecure.

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