Sentences with phrase «on school cafeteria food»

Not exact matches

It's all happening — what next — prayer times set aside for Muslim students during school, wash basins like at University of Minnesota so they don't try to wash their feet before praying in the school basins for washing hands, demands for special cafeteria food, demands that girls cover their heads, then faces, then disappear from school altogether, wake up New York and hold on to our great city before they knock down the rest of the buildings!

Reach out to local businesses (e.g., grocery stores, caters, restaurants, brewers) and organizations (e.g., food banks, school cafeterias, soup kitchens) to establish formal programs with clear guidelines on acceptable sources / types of discarded / excess food.

Tyson Foods markets prepared foods products to retail grocers, food service distributors, restaurant operators and on - site food service establishments such as schools, universities, corporate cafeterias, hotel chains, healthcare facilities and the military.

I am not, as you claim, absolving everyone else from all responsibility (my appearance on the hate list of so many local school admins is testament to my history of holding people here responsible), but the PRIMARY responsibility for the mess this country is in when it comes to food, nutrition, obesity and health, has very little to do with what goes on in school cafeterias.

Code 37-13-137 (2010) requires the Office of Healthy Schools of the State Department of Education to provide comprehensive training for food service directors food service managers of local school districts on marketing healthy foods, creating a healthy cafeteria environment, effective and efficient food service operations, the standards and expectations of food service staff, and other topics as identified by the department.

Of her own memories of cafeteria food at public school, she said: «I only got pizza on hot lunch days, and even that was barely edible.»

Today on my Houston ISD school food blog, The Spork Report, I describe two potentially encouraging developments which could presage the end of junk food in our cafeterias: the recent, courageous action of two of our school board trustees in objecting to the sale of these foods, as well as a fantastic Houston Chronicle editorial today in which the paper urges HISD to clean up its act.

Students identified locally grown foods easily in the cafeteria with clear signage, labeling of locally grown foods as «LG» on the menu, and «Eat Healthy, Eat Local, Eat at Carrollton City Schools» packaging.

Sodexho and Compass officials said they ensure the sanitation of school kitchens and cafeterias by periodically walking through lunch lines and checking the temperature and quality of food, as well as by instructing cooks on safe food handling techniques.

However, as was expected, the interim final rule states that an item sold on a cafeteria snack bar line is exempt from all of the nutrition standards we've been discussing above, so long as those foods are «sold on the day that they are offered as part of a reimbursable meal, or sold on the following school day.»

Many school cafeterias have students on work / study working in the cafeteria and this can make training about food allergies and EpiPens more difficult.

Yesterday I passed on a blog post by Ed Bruske (former Washington Post reporter and the blogger behind The Slow Cook and Better DC School Food blogs) regarding the outsize influence wielded in school cafeterias by huge food companies like Kellogg's,... [Continue reSchool Food blogs) regarding the outsize influence wielded in school cafeterias by huge food companies like Kellogg's,... [Continue readFood blogs) regarding the outsize influence wielded in school cafeterias by huge food companies like Kellogg's,... [Continue reschool cafeterias by huge food companies like Kellogg's,... [Continue readfood companies like Kellogg's,... [Continue reading]

I get it that JO has brought more attention to the school food issue, but it is so often the wrong kind of attention, the kind that seeks to blame those lowest on the food chain — the cafeteria ladies, the local schools, the local nutrition director — for problems which are coming from the top — the criminally low Federal funding that forces schools to rely on cheap processed food; the thicket of government regulation which must be followed no matter how senseless, and hoops which must be jumped through to get the pitifully low reimbursement; the lack of ongoing Federal funds to pay for equipment repair or kitchen renovation, forcing schools to rely on preprocessed food instead of scratch cooking, unless they can pass the hat locally to pay for a central kitchen to cook fresh meals.

Many of you have already seen on TLT's Facebook page today's New York Times blog account of a New York City fourth - grader named Zachary who secretly filmed the lunches at his public school cafeteria, often revealing a startling disparity between the school menu's glowing description of the meal and the dismal food actually served.

When she came on as the food service director the two schools in this small rural community were losing $ 27,000 a year in their cafeterias.

As I've said often, including in my very first post on this blog, what school cafeterias implicitly teach our children about food and food choices is as important as the food itself.

And school food consultant Kate Adamick has a great (and funny) post on J.O.'s site listing questions to ask yourself when you're in the cafeteria, including «Are the foods served in my school's cafeteria aglow with colors not found in nature?

But last night i sent an email to our elementary school principal asking for permission to send out my own survey to quantify parents» views on birthday treats and food rewards, as well as chocolate milk and a la carte junk food in the cafeteria.

With the closing of USDA's period for public comment on the new proposed competitive food rules, we've had a lot of discussion here about the food and beverages offered to school kids via vending machines, school stores, and cafeteria snack bar or «a... [Continue reading]

Workers who serve meals in Chicago Public Schools say the majority of kids are not eating the healthful new foods on the cafeteria menu, according to a confidential survey released Tuesday.

Instead we instituted a groundbreaking school nutrition policy to remove the worst junk food on our school campuses, including a ban on deep fat fryers and the imposition of common sense «time and place» restrictions on the sale of competitive foods in the cafeteria during school meal times.

In a report to be released on Tuesday, a group of 300 retired military officers said school - age children are eating 400 billion excess calories a year - the equivalent of 2 billion candy bars - from junk food sold in such machines as well as in snack bars and cafeterias that should be off - limits.

Evaluation of farm - to - school implementation might address whether locally grown foods were delivered to schools and served in cafeterias as intended; cafeteria staff, parent, and student response (ie, acceptability); and the effects on the cost of school lunches (ie, affordability).

While I do not dismiss the recent grassroots efforts that have gained significant strength via a petition to get pink slime out of school cafeterias, I worry that the focus on it detracts from bigger and more important food system issues, and provides the meat industry with a convenient distraction and an easily fixable problem that can effortlessly be spun into a public - relations success.

and $ 1612.50 per year... on food that I have no idea how it's being prepared, who is preparing it... (because most schools have horrible turnover rates when it comes to cafeteria staff fyi)... how long they guarantee their ingredients....

That piqued my curiosity, so for those of you with children currently in public school in grades K - 12, I'd be so grateful if you'd share more details via this second survey, which focuses exclusively on your children's school food environment: the food offered in the cafeteria, classrooms and campus fundraisers.

I've had cafeteria workers forbid me from taking pictures of food on the lunch line itself, with no explanation, and have had school officials watch me like a hawk as I took pictures of the food on children's trays.

Ann Cooper, nutrition expert who revamps school cafeterias around the country and coauthor of Lunch Lessons: We recognize that some children don't like food groups to touch, so we serve meals on three - compartment plates.

These rules on food sold outside traditional cafeteria meals are a key part of the first major overhaul on school food in more than three decades.

School's out for the summer, but there's a food fight going on in the cafeteria.

The SNA is also asking USDA to extend the comment period on the new competitive food rules which, if they go into effect as planned on July 1st, will represent the first meaningful regulation of snack foods on school campuses, everything from vending machine offerings to the items offered in cafeteria «a la carte» lines.

Help to ensure the food you pack for your children each day doesn't end up in the cafeteria trash by getting them involved in deciding on their own school lunch options.

Our support will enable FoodCorps to achieve its goals of providing hands - on nutrition education in schools, offering kids opportunities to try new, wholesome foods in the cafeteria, and creating a culture of healthy eating in nearly 650 schools across the country.

We sat down with our kids and looked closely at their day - to - day lives and then decided on what we would pay for such as clothing, cell phone plans and after - school activities and sports fees and then gave them a budget for the rest such as entertainment (the price of a movie ticket once a month), gifts (birthdays, holidays, church), their craving for school cafeteria food — which we capped at twice a week — plus a small stipend.

On both this blog and The Spork Report, I've written extensively about «competitive foods,» i.e., the food and beverages sold on school campuses in competition with the federal school meal, through outlets like vending machines, snack bars, and cafeteria «a la carte» lineOn both this blog and The Spork Report, I've written extensively about «competitive foods,» i.e., the food and beverages sold on school campuses in competition with the federal school meal, through outlets like vending machines, snack bars, and cafeteria «a la carte» lineon school campuses in competition with the federal school meal, through outlets like vending machines, snack bars, and cafeteria «a la carte» lines.

(By way of reminder, «competitive» foods are those foods sold on school campuses outside of the scope of the federal meal program, such as «a la carte» foods sold in the cafeteria or vending machines by a district to raise revenues, as well as foods sold at sporting events, team and PTO / PTA fundraisers, etc..)

So we really need to focus in on serving our children healthy foods at school (in the cafeteria, school store, classroom and vending machines) and at home, if we want to ensure that our children live long, healthy lives.

Germany, for instance, does not offer cafeteria food in all schools — most schools let students out in time to go home for lunch, on most days.

While the blog was devoted exclusively to the LFTB issue, San Francisco school food reformer Dana Woldow (creator of the immensely useful school food reform how - to site, PEACHSF.org) wrote two important articles in Beyond Chron about an issue often discussed here on TLT: social stigma in the school cafeteria.

If other Milby students want to share their thoughts on the current state of school food in your cafeteria and / or what foods they'd like to see, please send them this way.

While I was unable to find any statistics on choking on school grounds per se, the American Academy of Pediatrics reported last year that «[c] hoking on food causes the death of approximately 1 child every 5 days in the United States,» and some of the characteristics of the typical school cafeteria eating experience were identified in the report as enhancing the risk of choking:

But in terms of whether the food was processed convenience food way back when, my memories of the school cafeteria include canned ravioli, fish sticks on Friday, hot dogs with B&M baked beans (or alternately the dreaded sauerkraut which made the whole school stink), and I even remember the day when the principal came into the caf to announce that the next day we were going to have a «new» dish — beefaroni!

Am no food nazi, but have been a teacher & a volunteer in the cafeteria long enough to see that carefully packed healthy lunches & even the minimally standard nutritive valued school lunch tray offerings are both NEGATED by kids «choosing» to fill up on the empty calories in shiny packages.

School meal programs are directly and adversely affected when junk food sales are going on right down the hall from the cafeteria.

If we want the school cafeteria to be a place where children learn about food, it needs to be fully funded — not based on the number of children who choose to partake in the healthy school meal.

But while government agencies usually focus their limited resources on unsanitary practices in the factories that produce food, inspection reports and site visits in Chicago underscore the perils lurking at the final stages of the school lunch: the kitchens where meals are heated and the cafeterias where they are served.

If you follow School Nutrition Foundation on Facebook you know that we have partnered with the Environmental Research & Education Foundation (EREF) on the School Cafeteria Discards Assessment Project (SCrAP), to quantify food and related waste generated in K - 12 cafeterias.

I haven't yet researched it, but my sense is that this waste is only growing in quantity as school districts move from what many of us remember from childhood — on site cafeteria cooking with reusable trays and real silverware — to food prepared off - site and packaged for reheating.

We're talking about the snack foods and beverages offered on school campuses through outlets like vending machines, school stores, snack bars, cafeteria «a la carte» lines and more.

Yesterday I passed on a blog post by Ed Bruske (former Washington Post reporter and the blogger behind The Slow Cook and Better DC School Food blogs) regarding the outsize influence wielded in school cafeterias by huge food companies like Kellogg's, Pepperidge Farm, Tyson's and theSchool Food blogs) regarding the outsize influence wielded in school cafeterias by huge food companies like Kellogg's, Pepperidge Farm, Tyson's and the rFood blogs) regarding the outsize influence wielded in school cafeterias by huge food companies like Kellogg's, Pepperidge Farm, Tyson's and theschool cafeterias by huge food companies like Kellogg's, Pepperidge Farm, Tyson's and the rfood companies like Kellogg's, Pepperidge Farm, Tyson's and the rest.