Joanna DeChellis

Metro Health’s Multilayered Farm-to-Fork Approach 
Efforts at the Michigan hospital include local sourcing, a seasonal farmers market and an onsite garden tended to by a master gardener.
A D.C. Partnership that Actually Works 
A unique union between the District of Columbia Public Schools and a community kitchen is helping to increase participation and improve menus.
Dropping the Federal School Program, A Success Story 
When Township High School District 214 opted out of the National School Lunch Program, the quality and variety of food—as well as participation—improved significantly.
Connecting Farms to Hospitals in the Northeast 
A new study by Cornell identifies the primary characteristics needed for a successful farm-to-hospital program like the one at New Milford Hospital.
Unexpected Opportunities: From Culinary to Corrections 
When Natalie Iden was in culinary school, she never thought her dream job would be in corrections—but it is. And she loves it.
Purée program increases dining dignity, resident health 
Cura Hospitality transforms puréed food into real food that preserves dignity and appeals to the senses.
Putting Food First in NJ Schools
As executive chef of Vineland Public Schools, Mark Daino hopes to teach students how to make more healthful choices through live culinary demos.
District Finds Two is Better Than One
When Oklahoma City Public Schools switched to self-op, the district brought in two of the city’s most well respected professionals to guide its child nutrition program into a new era.
A Sweet Celebration for National Honeybee Day 
As part of an integrated local-sourcing event, Highmark Pittsburgh celebrated the humble honeybee in the sweetest of ways.
Micro-Markets Go Macro
Micro-markets are bringing customers to counters by offering greater variety and fresher products with constant availability. A closer look at the growing trend, including five case studies.
Auburn Attracts Athletes with Dedicated Dining Hall 
Built for Tiger athletes, Auburn University’s new Wellness Kitchen provides meals with optimal nutrient density.
Campus Food Pantries Help Feed Hungry Students 
As schools and student groups continue to establish university pantries to battle food insecurity amongst peers, campus dining programs are finding ways to pitch in.
Chefs Put a Unique Spin on Sweets 
Pastry chefs are raiding the spice cabinet, the herb garden and the cheese tray for savory-sweet dessert inspiration.
What Do You Do When...The (Lunch) Credit Runs Out? 
School districts nationwide are struggling to develop charge policies governing whether—and what—their cafeterias will serve students who do not bring lunch money.
K-12 Joins a Catering Revolution  1
Schools are tapping into catering as a profitable revenue stream while highlighting their team’s culinary capabilities.

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