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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.
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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 63: Intact Grains 101

2/22/2016
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When did school children start gobbling up quinoa with such pleasure? And how is it that they’re also reaching for...

Duration:00:35:55

Episode 62: Salad Bar Strategies: Learning From the Best in Riverside, CA

2/8/2016
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Today we re-visit a June 2014 episode with the salad bar gurus at Riverside Unified School District, in southern California....

Duration:00:35:49

Episode 61: In Maryland, “boot camp” for food service workers

1/25/2016
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As we await resolution on CNR 2016, one thing is certain: there will be new technical assistance grants for districts...

Duration:00:39:19

Episode 60: Trendspotting 2016 with Dayle Hayes

1/18/2016
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For the first time in the history of the USDA school meals programs, success in feeding kids (adolescents especially) is...

Duration:00:38:17

Episode 59: Lunch Lessons from Japan

12/14/2015
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Kyushoku, or elementary school lunch, is a cherished tradition that embodies values central to Japanese culture: gratitude, cooperation, courtesy, cleanliness,...

Duration:00:45:57

Episode 58: Dora Rivas Remembers

12/7/2015
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As the year draws to a close, Dora Rivas joins us to look back and reflect—not just on 2015, but...

Duration:00:52:48

Episode 57: Reformulation Revealed

11/23/2015
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For processors of foods for the K-12 market, new USDA nutrition requirements arrived at the same time as increased public...

Duration:00:53:27

Episode 56: Better School Food: Borrowed, Hacked, and Shared

11/9/2015
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Today we venture into new territory with the help of Chef Lisa Feldman, who is Director of Culinary Services for...

Duration:00:39:53

Episode 55: In West New York, NJ, The Kids Eat It All

11/2/2015
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New Jersey is called the “Garden State” out of pride in an agricultural heritage that dates back hundreds of years....

Duration:00:48:23

Episode 53: A Taste of Hope

10/19/2015
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For tribal communities across the Great Plains and Southwest, buffalo is the centerpiece of of traditional culture, a sacred food...

Duration:00:41:16

Episode 52: Fresh Food and Fresh Ideas from the Iowa Food Hub

10/5/2015
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The USDA definition of a “food hub” is loose enough to include many iterations of the concept. Whatever the business...

Duration:00:40:16

Episode 51: USDA on CNR 2015: a conversation with Katie Wilson

9/28/2015
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Today we welcome the new USDA Deputy Under Secretary for Food, Nutrition and Consumer Services, for another deep dive into...

Duration:00:37:52

Episode 50: What’s new this year? We hear from YOU!

9/21/2015
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Inside School Food asked listeners to call in about their favorite back-to-school innovations, and they did, from all over the...

Duration:00:39:38

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

9/14/2015
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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
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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
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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
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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
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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
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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
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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

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