Food Sustainability

A recent study published in the Journal of Nutrition Education and Behavior explored the perceptions of elementary school parents and staff in a large, urban California school district that recently introduced more freshly-prepared school lunches. Based on interviews and focus groups conducted from May…

A new qualitative study in the Journal of Child Nutrition & Management found that reusable serviceware—like trays, cutlery, and bulk condiment dispensers—were widely accepted in a California school district pilot program. Students successfully advocated for reducing single-use items, prompting…

Most schools in the U.S., including the Fremont Unified School District, or FUSD, serve lunch on disposable trays with a plastic spork kit containing a spork, straw, and paper napkin. These single-use items present two main issues. First, they may contain harmful PFAS chemicals, also known as per- and…