Sharing Indigenous Cooking Traditions in New Mexico
Here’s why FoodCorps honors a broad vision for what food in every school, and for every child, can be.
Erica Curry, FoodCorps’ Director of Education, speaks on Food Management’s podcast about our Reimagining School Cafeterias initiative.
Volunteers replaced nine raised beds in the Arkansas elementary school’s garden, making them more wheelchair accessible.
The USDA proposed changes that could reduce the variety of vegetables available on lunch lines. We opposes changes that will undermine student health.
The School Food Recovery Act would establish a grant program for schools to cut cafeteria food waste, impacting both the environment and student nutrition.
Spending bills, state legislatures, and more—here’s what FoodCorps’ Policy & Advocacy team is thinking about in the new year.
FoodCorps service member Marisa Kaplita talks about introducing students to new, healthy foods in a recent Rachael Ray Show segment.
Painted by a local artist, a friendly mural at a Waterbury, Connecticut elementary school illustrates the importance of eating fruits and vegetables.
FoodCorps and Sweetgreen hope to engage children in healthy eating habits by inviting them to help redesign their own meals.
Three pilot programs let students customize their meals, participate in taste tests and think of new ways to redesign their school cafeterias.