An expert on food policy explains how the end of COVID-19 waivers will impact children’s access to food, as well as the importance of food banks and pantries.
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A food policy expert explains how school lunches changed during the COVID-19 pandemic and what’s wrong with going back to the normal system now.
Expanding free lunch programs could also reduce stigma for students, lower administrative burdens for schools and create jobs for communities.
‘Local, organic, sustainable’ are common buzzwords on US restaurant menus now, but it wasn’t always that way. Alice Waters and her restaurant, Chez Panisse, helped put them there.
Students are spreading out when they eat and using more single-serve packaging. Future changes to school meals could be less visible.
Backpack programs that give students easily prepared foods, like boxed macaroni and cheese and canned beans, can make a difference.
The good news is that the bacteria that cause food to spoil are quite different to the bacteria that typically cause food poisoning, and generally don’t make you sick.
As Canadian kids head back to school this week, many will be hungry. Lacking fruits, vegetables and other nutritious foods, they will suffer mood problems, disease and low academic performance.
Students with unpaid meal debts have been experiencing some shaming policies at school. New rules are aimed at protecting these children, but the real solution may lie in free meals for all.
Ravenous students, busy parents, nutrition professionals and school officials all have their own ideas about what belongs on the school lunch table. Plenty of criticism centers on the unhealthiness of…
Top contributors
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Assistant Professor, Education Studies, College of Education, University of Oregon
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Director, Rudd Center for Food Policy and Health and Professor, Human Development and Family Sciences, University of Connecticut
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Associate Professor and clinical academic gastroenterologist, Western Sydney University
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PhD Candidate in Behavioral & Community Nutrition, Virginia Tech
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Professor of Health Promotion; Scientific Director of the Healthy Populations Institute, Dalhousie University
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Chester D. Tripp Professor of History, Yale University
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Postdoctoral Research Fellow, Stanford University
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Assistant Professor of Food and Nutrition, University of Georgia
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Assistant Professor of Civil Society & Community Studies, University of Wisconsin-Madison
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Assistant Professor of Public Health, University of Saint Joseph
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Assistant Professor of Prevention and Community Health, George Washington University
