The pilot team found that adding plant-based menu options coupled with behavioral design strategies is a cost- effective, achievable, and high-impact strategy for reducing greenhouse gas emissions.
Our Climate-Friendly Plant-Based Recipes for Schools resource is a vibrant collection of student-approved recipes from over 25 California K–12 school districts, designed to help school nutrition teams prepare and serve delicious, climate-friendly meals.
School food operators may receive two types of requests for a cow’s milk substitute: Disability based requests must be accommodated by operators.
Parents and guardians have a right to request a substitute for cow’s milk for their child as part of school meals.
Students and their families are increasingly asking for plant-based food at school for a wide variety of reasons, including cultural, religious, health, and philosophical reasons.
This fact sheet summarizes these changes and serves as a tool to support schools in implementing the new opportunities.
Friends of the Earth’s new report provides a 5-year snapshot comparing 2019 and 2023 school menu entrées served at the 25 largest school districts across the state.
As our climate crisis intensifies and more than half of Americans suffer from diet-related disease, California’s school nutrition service staff have heeded the urgent call to make school food healthier and more climate-friendly.
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.