A fact sheet addressing common food safety issues raised when working with school gardens or other locally sourced food.
The Great Garden Detective Adventure: A Standards-Based Gardening Nutrition Curriculum for Grades 3 and 4
This eleven-lesson curriculum for 3rd and 4th grades includes bulletin board materials, veggie dice, fruit and vegetable flash cards, and ten issues of Garden Detective News for parents/caregivers.
This resource is designed to help Child and Adult Care Food Program operators provide garden-based nutrition education for children ages 3 through 5 years in family child care settings.
This four-page worksheet assists NSLP and SBP operators in planning menus that meet the preschool meal pattern.
Esta hoja de capacitación de cuatro páginas ayuda a los operadores del Programa Nacional de Almuerzo Escolar y del Programa de Desayuno Escolar a planificar menús que cumplen con el patrón de comidas preescolares.
For this farm to school planning webinar, we were joined again by Danielle Pipher of Vermont FEED/Shelburne Farms for a presentation about the creative farm to school curricula that she has seen and helped all sorts of stakeholders (not just teachers!) develop to engage students inside and outside of the classroom.
This webinar reviews the menu planning cycle, making room for local foods, incorporating local foods into schools meals, menu planning tips, and concludes with a question and answer session.
Grow It, Try It, Like It! Nutrition Education Kit featuring MyPlate is a garden-themed nutrition education kit for child care center staff that introduces children to: three fruits - peaches, strawberries, and cantaloupe, and three vegetables - spinach, sweet potatoes, and crookneck squash.
USDA Food and Nutrition Service policy memo SP 26-2013, "Extending Flexibility in the Meat/Meat Alternate and Grains Maximums for School Year 2013-14" extends the flexibility regarding Meat/Meat Alternate (M/MA) maximums for SY 2013-13, allowing state agencies to assess compliance based on the minimum daily and weekly serving requirements only.