Joanna DeChellis

University of Chicago pilots Saturday night dining club 
The university-funded pilot was designed to gauge student’s interest in a Saturday night, on-campus dining option.
University of Kentucky debuts $32 million dining hall 
UK students can dine on everything from sushi to locally sourced foods while dining at The 90
UCLA pilot of kosher and halal meal plans fails 
A supplemental plan offering halal and kosher prepackaged lunch and dinner options didn’t receive enough participation to warrant keeping the option.
Chefs empower schools and students to improve food
Wellness in the Schools works with foodservice professionals in public schools to feed kids healthier food and teach them about nutrition and fitness.
Sunday brunch at MSU attracts locals, alumni and students
Guests are invited inside the school’s newest dining hall to not only look around, but to nosh on some delicious food, too.
California district first to go 100% organic—and cut costs
Sausalito Marin City School District serves only organic, sustainably sourced, local and non-GMO meals to students and was able to cut costs by half.
Batavia Public Schools removes high school from NSLP
District officials say the move offers increased variety and flexibility for students.
UConn to unveil new food trucks  1
One of the country’s largest dining operations opts for four wheels instead of four walls.
Morrison’s crEATe kitchen targets chronic conditions 
Truman Medical Center’s newest culinary concept plays host to classes and demos that teach better self-management skills.
Taking students behind the line at Acushnet Elementary 
Cafeteria tours at a small Massachusetts elementary school increased participation and encouraged engagement.
San Diego Unified School District Pilots Halal Lunch 
The first day Crawford High School offered its halal chili lime chicken bowl, 400 more students participated in lunch.
Reducing readmissions with reliable meal access 
A pilot program between Eskenazi Health and Meals on Wheels will study correlation between readmissions of at-risk seniors and access to healthful meals post-discharge.
Two NYC schools go vegetarian  2
Collaboration between a local nonprofit, two primary schools and New York City’s school foodservices department led to the successful launch of two of the country’s first public, non-charter vegetarian schools.
Highmark Pittsburgh Plants Vertical Gardens
Hydroponics garden provides produce for meals and serves as backbone for company’s cooking classes.
Haywood County schools obtain whole grain waiver 
A temporary waiver allows the district to serve limited white grain bread options like crackers and biscuits.

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