4/18/2013

Schools in Fairfield, Conn., already had made healthy changes to student lunches, but hired consultant John Turenne of Sustainable Food Systems to go a step further and improve meal quality, increase the number of students who buy lunch and improve communication among food-service staff, students and parents. He has held boot camps for staff and taste tests for students, posted menus online for parents, and substituted healthier ingredients into favorite foods.

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