Schools: Healthy Eating

NH Farm to School Program
Project to connect NH farms and schools by integrating agricultural production, school food procurement and school curriculum.

USDA Summer Food Service Program makes sure children can get the nutritious meals they need after school is out. To find meals and sites in your community, call the National Hunger Hotline at 1-866-3-HUNGRY or 1-877-8-HAMBRE.

Dishing Out Healthy School Meals
How efforts to balancing meals and budgets are bearing fruit. A resource from the Harvard Pilgrim Healthcare Foundation.
Use the toolkit Soup to Nuts as a platform for people to learn how they can help.

Improving The Food Environment Through Nutrition Standards A guide for government procurement by the National Center for Chronic Disease Prevention and Health Promotion

Redesign Your Lunch Line To Increase Profit
A dozen strategies to coax children to eat better that work without requiring drastic or expensive changes in school menus.

Department of Agriculture: Nutrition Standards in the National School Lunch and School Breakfast Programs; Proposed Rule

Nutrition Standards for Foods in Schools: Leading the Way Toward Healthier Youth
Congress directed the CDC to undertake a study with the IOM to review and make recommendations about appropriate nutritional standards for the availability, sale, content and consumption of foods at school, with attention to competitive foods. Here is the report.

Healthy Schools Framework
Criteria for Developing a Healthier School Environment

Eat Smart Move More North Carolina School Standards
A website with tools to create school environments that support healthy eating.

How to Start a Healthy Food Market in Your School
A teacher's guide for grades K-12 provided by The Food Trust.

Classroom Rewards
Recommendations for encouraging healthy options for fundraising, concessions, school stores, vending, classroom rewards and school celebrations.

Fruit & Veggie Recipes
This NH Department of Health and Human Services website provides fruit and vegetable based recipes that can be used in a variety of settings including restaurants and institutional food service programs. Includes link to the revised Fruit and Veggie Quantity Cookbook.