by Clare Leschin-Hoar
It’s not a stretch to say San Diego Unified School District has one of the more progressive school lunch programs in the nation.
Its school cafeterias are stocked with fresh salad bars. Mondays are meatless. School gardens are thriving. Local organic tofu is a regular menu item. A million pounds of local, fresh produce like avocados, persimmons and Julian apples have reached the hands and mouths of growing kids, thanks to a vibrant farm-to-school program, and a climate that allows for a year-round growing season.
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