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.