Joshna is a chef, two-time TEDx speaker, & activist on a mission to help everyone have a better relationship with their food. She believes strongly in the power of chefs and social gastronomy to bring values of hospitality, sustainability, and social justice to the table.
Rebecca Eyre discusses equity in eating disorder treatment. Curt Ellis discusses school food and nutrition education
Faced with nation-wide closures in response to COVID-19, school authorities and partners are stepping up to feed the 30 million children depending on school food service each day.
California Gov. Gavin Newsom announced a budget that proposes US$80 million for school food programs serving more than 3.5 million children in the state.
The benefits of school gardens range from higher fruit and vegetable consumption to improved academic performance — and in the cafeterias, students can eat what they grow for lunch.
Chef Ann Cooper still firmly believes that school lunches should be made from whole, fresh ingredients—and they should be delicious.
Alice Waters is advocating for a ‘‘free, sustainable school lunch for all students.’ Despite advances in school food, there remains a stigma around school lunch. Waters believes this can change through better food education and stronger procurement policies.
The Community Coalition for Real Meals wants to reorient the food business model away from “Big Food” and toward “Real Food”—food that supports producers, equity, and the environment.
Mara Fleishman, CEO of the Chef Ann Foundation, tells Food Tank about her inspiration, her work helping schools adopt cook-from-scratch programming, and her vision for the future of school food in America.