In Missouri, a K-12/university partnership will bring processed local produce to district lunchrooms.
Revamping a meal program or adding components like local sourcing and healthful menu options are daunting challenges for many school districts. Resources are scarce, expertise is lacking and time is at a premium. At the same time, issues like nutrition and sustainability have become trendy topics for college academic departments looking to develop new programs. But what such programs often need are real-world “labs” where theory can be put into practice. Sounds like this could be the ...
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