by Hannah Wallace
School cafeteria food gets a bad rap. But the truth is, as the national farm to school movement has taken off over the past few years, schools have begun sourcing the sort of high-quality ingredients you see at your local farmers’ market. At public school lunch rooms around the country, it’s now possible to taste dishes like shrimp cocktail (with homemade cocktail sauce), grass-fed burgers with roasted potatoes, and burrito bowls with local veggies and antibiotic-free chicken. Realizing how vital farm-to-school programs are to local economies, state governments from Alaska to Texas are encouraging regional purchasing, in some cases doling out grants to districts that want to buy more local and regional food.
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