Every day at 9 a.m., students wheel coolers of food into each classroom at Mary E. Baker School in Brockton.
For 8-year-old Jonalyce Hampton-Roderick, it’s a highlight of the day. She loves the food.
Wednesday, May 10, 2017
Much like the opening of the Roberts Park pool, the opening of the Farmers’ Market or the end of the school year mark the beginning of summer in Fayette County, so does another local institution which is returning for another year.
The Fayette County School Corporation and Chartwells will once again team together this summer on their “Spartan Summer Food Van” program, offering local children 18 and under a free meal Monday thru Friday at various stops in the community.
Tuesday, May 9, 2017
The winning dish at the Dublin City School District’s third annual student chef cook-off was inspired by a love of Japanese culture.
This year’s competition was held at Dublin Jerome High School teams from Jerome and Dublin Coffman High School participated.
Wednesday, May 3, 2017
Elementary and secondary students in Duval County Public Schools (DCPS) “chopped” their way to culinary glory on Tuesday, April 25th, where they competed in a head to head culinary competition, Chartwells Chopped.
Thursday, April 27, 2017
A new app in a Mid-Michigan school district is letting students know exactly what they'll be eating for breakfast and lunch each day. With a quick search, they can see all of the ingredients, nutritional information and a photo of the meal.
Thursday, April 27, 2017
Studies show that healthier eating habits can be encouraged among children through nutrition and culinary education as long as it engages them. That is why school gardens where students actively participate in growing food crops results in greater interest in trying things that they helped cultivate and harvest.
That hands-on, interactive approach is behind a new venture called Mobile Teaching Kitchen that is being launched this spring by Chartwells K12, the Compass Group operating company that serves clients among primary and secondary schools.
Tuesday, April 11, 2017
When thinking of summer meal programs, what comes to mind? Hot lunches and fresh produce bars? Themed menus made with fresh, local foods? Taste tests and cooking lessons? Summer meal sponsors nationwide are working hard to make sure these practices are the new norms, and the positive movement is spreading.
Thursday, April 6, 2017
Cruciferous...it's hard to pronounce, let alone eat but those nutrient-packed veggies were the star of the show during a special taste testing event at Capac Jr./Sr. High School on Friday, March 24.
Wednesday, April 5, 2017
“Each year an estimated one billion food items are discarded in schools,” Newburyport food service director Sheryn Seale said, “while one in six Americans don’t know where their next meal will come from. In the United States 30 to 40 percent of the food supply is wasted, equaling more than 20 pounds of food per person per month.”
The cafeteria “Food Recovery Program” at the Nock Middle, Molin Upper Elementary and Bresnahan Elementary Schools gives students the opportunity to see firsthand how they can help change that, and they have stepped up to the plate.
Monday, April 3, 2017