In 2018, FoodCorps, along with School Food Focus and the Robert Wood Johnson Foundation, developed a series of case studies profiling progressive districts that are making significant and positive changes to their school food experiences. The goal of this project was to produce a body of detailed information and analysis, firmly based in the experience within the districts, which would help inform other school districts, community advocates, funders, and policymakers about the implementation of more healthful and regional purchasing by schools.

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PreK-12 School Food: Making It Healthier, Making It Regional

Amy Rosenthal, MA & Christine Caruso, PhD, MPH

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The Professionally Trained Kitchen

A Case Study of District 5 of Lexington and Richland Counties
From the PreK-12 School Food: Making It Healthier, Making It Regional Project

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The Culturally-Responsive Cafeteria

A Case Study of Des Moines Public Schools
From the PreK-12 School Food: Making It Healthier, Making It Regional Project

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The Peer-to-Peer Kitchen

A Case Study of Gwinnet County Public Schools
From the PreK-12 School Food: Making It Healthier, Making It Regional Project

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The Centralized Kitchen

A Case Study of Jefferson County Public Schools
From the PreK-12 School Food: Making It Healthier, Making It Regional Project

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The Skills-Based Kitchen

A Case Study of Orange County Public Schools
From the PreK-12 School Food: Making It Healthier, Making It Regional Project

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The Production Kitchen

A Case Study of Prince William County Public Schools
From the PreK-12 School Food: Making It Healthier, Making It Regional Project

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