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Food Education in School

Get Food Education in Every School is a national initiative to raise awareness about the critical importance of food education in schools across America. This is a chance to start talking about how food education should be an integrated part of the school curriculum, and that hands-on cooking and essential food skills should be taught to every child, at every school in the country.

Grow It, Try It, Like It! - A Nutrition Education Kit featuring MyPlate for preschool-age children, from the USDA

Kids Safe and Healthful Foods school food success stories!

Latino Students Create Healthy Marketing Campaign for School Foods in Omaha, Nebraska. This poster explains the Saludable Green Is Go labeling system

Breakfast in the Classroom: Maximize school breakfast programs by serving it after the opening bell.

The Educators' Spin On It: Little Hands that Cook with Books: Fruit Group~Balanced Eating Fun Series

Bring Food Education Back

Manna to Math: A Conversation with a Food Education Leader

Using Fresh and Local Ingredients to Improve School Meals in the Midwest

Team Nutrition | USAD Food and Nutrition Service initiative to support the Child Nutrition Programs

SF schools cook up a new approach to the cafeteria experience

When Kids Won't Eat Healthy School Lunches: Should Parents Get the Blame? Enter Food Education!

  • Ginger Durdan-Shaw

    It takes repeated exposure to new foods until children will accept them. Positive peer pressure doesn't hurt either!

DC Greens is mobilizing local chefs to participate in Growing Healthy Schools Week! Get involved!

Students in Aspen, CO get in on the cooking and gardening, integrating food education into the curriculum!

Delicious & healthy lunch at a St. Paul Public School! We've come a long way to improve school foods, but we still have work to do!

When you hear the words “middle school” and “lunch” in the same sentence, you might think of a teenager with a can of Coke in one hand, and a bag of chips in another. What if I asked you, instead, to picture a group of 11-15 year old students chopping onions with real knives, sautéing vegetables over a burner, or cutting brussel sprouts off the stalk?