Inside School Food-logo

Inside School Food

Food >

Mondays at 11:00AM EST Press coverage of news in school food tends to be superficial, with emphasis on what’s negative and sensational. School food professionals and other insiders know different, and here they get their chance to dig deeper and talk shop about the issues that loom largest and the solutions that work best. Each week, guests from across the nation explore a different topic from a selection that addresses a spectrum of concerns around coping with regulation, meeting sustainability goals, and creating kid-friendly menus that are fresh, healthy, delicious, and affordable. Have a subject to suggest? Let us know. If you’re inside school food, this is your conversation. Laura Stanley knows first hand how effective the food service industry can be in catalyzing reforms that are good for people and the environment. For twenty years, her work as a journalist and project manager has supported pioneers across the restaurant and institutional food supply chain who are demonstrating how a healthy, sustainable, just and humane food system can be possible and profitable.

Mondays at 11:00AM EST Press coverage of news in school food tends to be superficial, with emphasis on what’s negative and sensational. School food professionals and other insiders know different, and here they get their chance to dig deeper and talk shop about the issues that loom largest and the solutions that work best. Each week, guests from across the nation explore a different topic from a selection that addresses a spectrum of concerns around coping with regulation, meeting sustainability goals, and creating kid-friendly menus that are fresh, healthy, delicious, and affordable. Have a subject to suggest? Let us know. If you’re inside school food, this is your conversation. Laura Stanley knows first hand how effective the food service industry can be in catalyzing reforms that are good for people and the environment. For twenty years, her work as a journalist and project manager has supported pioneers across the restaurant and institutional food supply chain who are demonstrating how a healthy, sustainable, just and humane food system can be possible and profitable.
More Information

Location:

United States

Description:

Mondays at 11:00AM EST Press coverage of news in school food tends to be superficial, with emphasis on what’s negative and sensational. School food professionals and other insiders know different, and here they get their chance to dig deeper and talk shop about the issues that loom largest and the solutions that work best. Each week, guests from across the nation explore a different topic from a selection that addresses a spectrum of concerns around coping with regulation, meeting sustainability goals, and creating kid-friendly menus that are fresh, healthy, delicious, and affordable. Have a subject to suggest? Let us know. If you’re inside school food, this is your conversation. Laura Stanley knows first hand how effective the food service industry can be in catalyzing reforms that are good for people and the environment. For twenty years, her work as a journalist and project manager has supported pioneers across the restaurant and institutional food supply chain who are demonstrating how a healthy, sustainable, just and humane food system can be possible and profitable.

Language:

English


Episodes

Episode 72: In Michigan, "10 Cents a Meal" For Farm To School

10/17/2016
More
What can you get for a dime? Add it to the federal reimbursement for a school meal, and it buys a lot. Use it to support spending on farm to school, and it generates many more times its value in local economic development. That's the thinking behind Michigan's "10 Cents a Meal" pilot, which directs millions of dimes into locavore salad bars, entrees, and snacks for children in 16 districts. Modeled after trailblazing farm to school policy in Oregon, the program received state funding for...

Duration:00:32:39

Episode 71: Smart Snacks and Sneaky Snacks

9/26/2016
More
What's so smart about those USDA-regulated "Smart Snacks" sold in school vending machines? More whole grain, and lowered sugar, fat, and calories—even if they're Cheetos, Doritos, or Pop Tarts. These reformulated items are less unhealthy, sure, but new research from the Rudd Center for Food Policy and Obesity proposes that their "copycat" look and packaging is designed to maintain brand loyalty outside of school, where the original versions are heavily marketed to teens. The strategy may...

Duration:00:34:39

Episode 70: Remembering Philando Castile

9/19/2016
More
On July 6, 2016, the school nutrition community suffered the tragic loss of one of its own when Philando Castile was shot by police during a routine traffic stop in Falcon Heights, Minnesota. Philando—a.k.a. "Mr. Phil" and "Mr. Rogers with dreadlocks"—was the beloved 32-year-old cafeteria supervisor for the J.J. Hill Montessori School in Saint Paul. In this special episode, produced in collaboration with Saint Paul Public Schools, we hear about Philando from his colleagues and his mother,...

Duration:00:24:41

Episode 69: Why #StopTheBlock?

6/27/2016
More
In a move they say will “spur innovation,” Republicans on the House Committee on Education and the Workforce have voted to issue block grants for school nutrition programs in three pilot states, cutting them loose from federal federal mandates and supervision. #StopTheBlock’s opponents to this measure—to date, more than 1,000 organizations—say these states would be cut loose from a lot more. On today’s episode, Education/Workforce Ranking Member Bobby Scott (D-VA) describes how block...

Duration:00:44:42

Episode 68: Community Eligibility Explained

5/23/2016
More
Community Eligibility (CEP) is the most popular program to be introduced to federal school meals programs in many years. To date, 18,247 high-poverty schools in nearly 3,000 districts have begun using it to slash cumbersome paperwork, eliminate stigma, and include food-insecure children whom the previous certification system had left behind. Under CEP, every child eats for free, regardless of pay status. This might seem wasteful of taxpayer dollars, but that's only until you take close...

Duration:00:51:12

Episode 67: New research for boosting breakfast

5/16/2016
More
From two new studies, research you can use to pitch your breakfast program to students, parents, and school administrators. First, evidence that a morning meal is critical to maintaining healthy weight in adolescents. In fact, two breakfasts—at home and at school—are not just better than none, but very possibly better than just one. Second, evidence that participation goes up most reliably when the marketing strategy is direct, personal, and on-the-spot—and as simple as “Good morning,...

Duration:00:31:01

Episode 66: Trending: Food Courts

5/2/2016
More
Food courts at school are an increasingly popular way to win the participation of trend-savvy teenagers. If you’re flirting with the idea for any of your sites, give a close listen to today’s guests. They’re equally prepared to either talk you into or out of the immense investment involved in embracing this style of food service. Because it doesn’t involve just money, but also—and more significantly—a commitment to sea change in the entire school community’s attitude towards lunch. Not...

Duration:00:39:29

Episode 65: From California, New Recipes for Success

4/25/2016
More
We've all heard that too many cooks can spoil the broth, but that's hardly the case on today's episode. The new FRESHMeals collection of recipes for schools is the work of several dozen cooks from 18 "California Ambassador" districts, pledged to mentor and share best practices state-wide. It took more than two years of tightly coordinated trial-and-error to build a database of 140 (so far) dishes that are off-the-shelf school ready—fully vetted for practicability, affordability, customer...

Duration:00:34:08

Episode 64: CNR Update: House Committee Pushes Back

4/18/2016
More
Ten days ago, POLITICO's Helena Bottemiller Evich reported the latest development in the long and difficult path to CNR 2015 (now CNR 2016, as it is more than six months overdue). "The House Education and the Workforce Committee has finally come up with a child nutrition reauthorization bill," she wrote, "and it looks like it could be everything health advocates feared." Indeed, there appear to be critical, troubling differences between this bill and the one released by the Senate's...

Duration:00:35:48

Inside School Food - Episode 49 - Towards a "Robust HHFKA": New SNA Leaders Speak Out

9/14/2015
More
To kick off the school year, we are joined by the School Nutrition Association's newly elected President, Jean Ronnei, and Vice President Lynn Harvey. They take on these roles—and this conversation—at an exceptionally challenging and sensitive time for SNA and the school nutrition community as a whole. On today's agenda: Is school nutrition really a "battleground"? What's the difference between "flexibility" and "rollback"? Just how much controversy in school food would fade into the...

Duration:00:46:37

Inside School Food - Episode 48 - First Taste Matters Most

8/19/2015
More
Many American children have developed a strong, stubborn preference for sweet and salty processed food before their second birthdays. If they haven't, it could well be because they became accustomed to healthier flavors much earlier, beginning in breast milk or even in utero. What babies taste in the first weeks and months of life really matters, says Dr. Julie Menella of the Monell Chemical Senses Center. Her research suggests that school meals can only ever be just one of a much larger...

Duration:00:32:20

Inside School Food - Episode 47 - Sustainable New England Seafood for New E

8/7/2015
More
For decades, fish at school mostly meant one thing: breaded fingers and patties--tasty enough with ketchup, but completely detached from their natural origins. That's beginning to change in regions with access to local fisheries and processors. There's keen interest in New England districts with strong local procurement programs and cultural affinity for seafood. Learn how a New Bedford processor is creating new opportunities for the sustainably managed Gulf of Maine fishery, with...

Duration:00:36:28

Inside School Food - Episode 46 - Courting customers: Fresh ideas from Chan

7/29/2015
More
These days, we hear a lot about districts in well-to-do communities dropping out of federal meals programs. While the numbers are in fact miniscule, the conversation about them is significant. Dwindling revenue from paying students is a grave issue for many. On today's episode, join Wesley Delbridge, Food and Nutrition Director for Chandler Unified School District, to hear about radical marketing and design solutions that are generating excitement and trust among middle class students and...

Duration:00:41:37

Inside School Food - Episode 12 - (Re-)-Learning to Cook: Boot Camp for Foo

7/16/2015
More
If you're old enough, you remember the days when "cafeteria ladies" had a craft and the food at school was hand made, right down to the dinner rolls. After decades of moving away from that proud tradition, districts are slowly returning to it. In Maryland, a stand-out "boot camp" for food service workers statewide teaches basic cookery, nutrition science, professional kitchen protocols, and much more. It's a model for training programs that are emerging all over the nation as schools work...

Duration:00:37:55

Inside School Food - Episode 45 - Sortin' it out: Composting comes to NYC s

7/13/2015
More
Here’s one of the surest signs we have that swift and substantial progress in school food is possible: Beginning this fall, the nation’s largest district will not only be serving on compostable plates, but actually composting them. The introduction of the new tableware is occurring simultaneously with a city-wide ban on most single-use, non-recyclable Styrofoam—a giant first step in Mayor Bill DeBlasio’s ambitious “Zero Waste” campaign. Astonishingly, this story begins just six years ago,...

Duration:00:31:18

Inside School Food - Episode 44 - High hopes for Farm to School Act 2015

6/29/2015
More
With so many elements of Child Nutrition Reauthorization 2015 hotly contested, it’s good to know we can be bullish about Farm to School. After a successful first round of USDA grants under CNR 2010, advocates are hoping to leverage strong bipartisan support to triple funding to $15M. But as the Farm to School movement matures, the conversation is not just about new grants. It’s about institutionalizing the presence of local food in schools, and how else this year’s CNR can help that happen....

Duration:00:35:18

Inside School Food - Episode 43 - CNR 2015 walk through

6/22/2015
More
Is Child Nutrition Reauthorization 2015 moving too fast for you? Join the club. We all feel that way, and it's still only June. Today's episode will help. Jacqlyn Schneider, Policy Director for the Senate Agriculture Committee under Ranking Member Debbie Stabenow, is here to walk us through the process. She'll review some of this huge bill's many moving parts, and tell us what to expect—and how to weigh in—in the weeks and months to come. This program was brought to you by Cain Vineyard and...

Duration:00:43:50

Inside School Food - Episode 42 - Cafeteria (not!) of the Future

6/15/2015
More
First off, stop calling it a "cafeteria." And don't just re-configure the physical space and the equipment, but the entire dining experience. San Francisco Unified School District is doing just that, in partnership with one of the world's sharpest, most sought-after design firms. More than 1,300 school community stakeholders have weighed in on a vision for the future that looks and feels both radical and perfectly natural—a paradigm shift away from assembly-line style service to more...

Duration:00:39:10

Inside School Food - Episode 41 - Learnings from West Virginia

6/11/2015
More
In West Virginia, many children suffer from levels childhood poverty, hunger, and obesity well above the national average. To meet this troubling challenge, the state's Department of Education has been exceptionally energetic in its top-down efforts to win student acceptance of healthier menus while eliminating costly inefficiencies in the system. Is it working? Rick Goff, Executive Director of the Office of Child Nutrition, says it is. Join us to hear about his compelling testimony before...

Duration:00:46:20

Inside School Food - Episode 40 - Tales from the trenches with Chef Cyndie

6/1/2015
More
Cyndie Story has consulted in school kitchens in 37 states, where she has spread a gospel of work simplification that can transform the lives of food service staff. The humility and humor with which she approaches the job makes her an inspirational figure. "I love to laugh," she says, "and once we laugh, learning begins." Join us for a tour of Chef Cyndie's best practices, honed over 25 years on the job. This program was brought to you by Cain Vineyard and Winery. "My dad always told me in...

Duration:00:36:15