Innovations like farm-to-school projects with locally grown produce or school gardens are impacting students' choices on the tray.
A variety of colorful fruits are offered each day in cafeterias, supplying an array of essential nutrients that are critical for growth and development.
Milk ranks among the top sources of several nutrients including calcium, vitamin D, protein, potassium, magnesium, riboflavin and zinc.
Grains (increasingly whole grain items) and lean protein sources are served in age-appropriate portions that limit fat and saturated fat.
As students return to school this fall, they will discover an even greater variety of nutritious food choices in their school cafeterias.
It's time to work together and start a conversation that creates solutions and some delicious, nutritious innovations.
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