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Download full textVincent, Jeffrey M.; Gunderson, Ariana; Friedman, Debbie; Brown, Angela McKee; Wilson, Sadie; Gomez, Vanessa – Center for Cities & Schools, 2020
One way to serve healthier school meals is by incorporating "scratch-cooking" techniques, whereby many or most of the ingredients are prepared onsite from a raw and/or minimally processed form, into school food service programs. However, the vast majority of public school kitchens across the U.S. and in California are not designed and/or…
Descriptors: Food Service, Public Schools, Budgets, Financial Support
