The guide offers recipes, tested in schools, to support the inclusion of local, fresh, California specialty crops in the school lunch menus. It includes instructions for professional development. The recipes are presented in family-size portions appropriate for professional development and also scaled up for school-sized production.
Operations Resources
This focus area includes lessons learned and projects that help support districts’ efforts to offer healthy and sustainable food in the preK-12 setting, or preK–12 resources that can support healthy and sustainable food in the University.
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This website provides links to a multitude of resources, (PDFs, powerpoint presentations, and webinars) that support health and wellness. Topics include CalFresh, Urban Agriculture, Working with Farmers' Markets, Food Recovery, and School Wellness.
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This hour-long webinar focusses on policy, systems, and environmental (PSE) strategies for improving the food landscape on campuses.
ChangeLab specializes in researching and drafting model laws and policies, analyzing strategies for change, developing educational resources, and providing training and technical assistance to support stakeholders in...
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The Chef Ann Foundation is dedicated to helping schools take action so that every child has daily access to fresh, healthy food. Its programs include Let’s Move Salad Bars to Schools, Project Produce, Parent Advocacy Initiative, and Healthy Breakfast for Kids, as well as The Lunch Box, an online resource that provides free step-by-step guides, tools, and...
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This cookbook, menu planning resource, and professional development guide helps meal services devise appealing menus around dishes that children already prefer. It offers ideas for adding more fresh, local, healthy foods to school lunches; honors California’s rich history and cultural heritage; and describes a tested plan for effective professional...
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The Good Food Purchasing Program transforms the way public institutions purchase food by providing a metric based, flexible framework that encourages large institutions to direct their buying power toward five core values: local economies, environmental sustainability, valued workforce, animal welfare, and nutrition. The Good Food Purchasing Program...
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Harvest of the Month is an initiative of the California Department of Public Health that features ready-to-go tools and resources that can be used in diverse applications within the school environment to give students hands-on opportunities to explore, taste, and learn about the importance of eating fruits and vegetables and being active every day.
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Envisioned and supported by Jane and Terry Semel, the Healthy Campus Initiative (HCI) is committed to making UCLA the healthiest campus in America. Rooted in UCLA's long-term commitment to fostering a culture of health and wellbeing, HCI supports the enhancement and expansion of current health and wellbeing efforts; offers new and interesting approaches...
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This manual presents a general overview of how to implement a salad bar program in an elementary school cafeteria.
Based on lessons learned while launching salad bars on several Los Angeles campuses, it is designed for schools, cafeteria personnel, parents or other community members and covers the full process from planning to maintenance and...
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Drawing on over thirty-five years of work with young people in gardens, Life Lab is a national leader in the garden-based learning movement. Through workshops and consultations, they provide tens of thousands of educators across the country with the inspiration and information necessary to engage young people in gardens and on farms.
This website...
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A positive vision informs this planning framework: healthy children ready to learn, “food literate” graduates, invigorated local communities, sustainable agriculture, and a healthy environment.
The Guide is a downloadable PDF that explains the rationale for reforming school food and explores the ten pathways that constitute the planning...
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Smarter Lunchrooms use easy no-cost and low-cost changes to encourage students to select, eat, and enjoy healthier foods in school without eliminating their abiliy to choose. The Movement's mission is to equip school lunchrooms with evidence-based tools that improve eating behaviors and thus improve the health of children. These interventions can also...
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Transforming Corner Stores: Integrating Health, Food and Community is a guide to implementing a corner store conversion, detailing lessons learned from a UCLA initiative to change the food environment in the Boyle Heights and East Los Angeles communities of Los Angeles. The community-based program built strong community partnerships, transformed corner...
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How can you improve the preK-12 dining experience and inspire healthy habits in schools? This two-page PDF summarizes projects from the University of California and it's Global Food Initiative aimed at improving school food and nutrition.
