School Food 101 provides the overview and context of the operational demands of school food and the urgency of school food change. Participants will gain foundational knowledge about school food history, regulations, policy, and funding that will support informed advocacy for healthier food in schools.
We’ll explore the ins and outs of school meal program operations, from procurement and finance to lunchroom education and human resources, including the primary challenges that school food programs face today. We’ll discuss the benefits of scratch-cooking in schools and the opportunities for overcoming these challenges and implementing changes that support fresh, healthy food for kids in school every day.
You’ll leave this course with an understanding of how school food operates, and how a healthy school meal program can play a role in social justice issues for kids across the nation.
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