Chef-made meals can increase participation school lunch program, raise vegetable consumption
October 22, 2014
Gourmet pizza in school? According to a new Food and Brand Lab pilot study, published in Appetite, chef-made meals can increase participation in the National School Lunch Program (NSLP) by 9 percent and overall selection and consumption of vegetables by 16 percent. Chefs Move to Schools (CMTS), an initiative of [first lady] Michelle Obama’s Let’s […]
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