This case study highlights San Luis Coastal Unified School District’s Thai Basil Lentil Burger, which has become one of the school’s most popular plant-forward entrees
The USDA Foods program, while providing well-intentioned financial support for school districts, contributes to menus that rely heavily on carbon-intensive, ultra-processed foods like hamburgers, deli meat sandwiches, and chicken nuggets sourced from the largest industrial meat and dairy corporations.
The need to make school food healthier, climate-friendly and accessible to all families is more urgent than ever.
This report outlines six key strategies and shares seven brief case studies from diverse school districts that show how school districts with various food service models can successfully source organic food.
As schools across the nation grapple with how to feed kids healthier, more sustainable food on tight budgets, an inspiring story from Northern California provides a roadmap for change.
Within this broader vision of climate-friendly foodservice, this report focuses primarily on strategies for increasing offerings of healthy, cost-effective plant forward foods.
A municipal guide to climate-friendly food purchasing.
As schools across the nation grapple with how to feed kids healthier, more sustainable food on tight budgets, an inspiring story from Oakland Unified School District provides a roadmap for change. Friends of the Earth’s new case study shows how the district was able to significantly reduce its carbon and water footprint by replacing a share of its meat, poultry and cheese purchases with plant-based proteins
We hope the IOM will confirm the soundness of the current Dietary Guidelines Advisory Committee process, and focus much of its review on how to enhance the ability of USDA and HHS to publish Dietary Guidelines that fully and clearly reflect the weight of the scientific evidence, as opposed to political or profit-driven food industry interests.
On behalf of Friends of the Earth (FOE), I appreciate the opportunity to provide responses to questions seven and eight from the RFI for solicitation number: FY15WellnessAmenityProgram regarding the 2011 Health and Sustainability Guidelines for Federal Concessions and Vending Operations (“the federal food service guidelines”)