252. The Untold Story of School Foodservice in America
It sounds easy: prepare and serve healthy meals for children in our nation’s schools. The reality of it can be far more challenging–but with challenges come opportunities. This session will feature a documentary of the Academy’s dive into several schools across the United States that examines the state of food service equipment and its impact on schools’ ability to prepare, serve and store healthy food options. Child nutrition is more than school lunch; from breakfast to supper, see how some programs are rocking the schoolhouse.
Planned with the Legislative and Public Policy Committee
- Describe the relationship of school food service equipment and the ability to service healthy meals.
- Visualize examples of schools with both outdated and modern equipment.
- Discuss solutions for schools who lack the financial resources to upgrade equipment.
Learning Need Codes:
- 1080 – Legislation, public policy
- 4080 – Government-funded Food and Nutrition Programs
- 8110 – School foodservice
- 12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness.
- 13.1.1 Conducts a needs assessment in collaboration with staff to determine overall department needs.
- 3.2.7 Contributes to the development and revision of government policies.
Clare Miller, MS RDN LDN
Member, Legislative and Public Policy Committee
Academy of Nutrition and Dietetics
Kevin Concannon, MSW
Department of Agriculture for Food, Nutrition and Consumer Science
Elizabeth Campbell, MS RDN
Donna Martin, EdS, RDN, LD, SNS, FAND
School Nutrition Director
Burke County Public Schools
Dayle Hayes, MS, RD
Nutrition for the Future, Inc.