CHIP’s The Farm to Institution Center have released their Strategies to Support Healthy Hospital Food Offerings videos, which feature hospital food service best practices such as reducing food waste, serving antibiotic free meat, and incorporating local produce.
It's a time for parents, students, and others to learn about the benefits students get from starting their day with a healthy school breakfast.
Many schools provide students with access to a healthy breakfast through the federal School Breakfast Program. Research shows eating breakfast at school is associated with better attendance rates, fewer missed school days, and better test scores.
The Nutrition in Healthcare Leadership created a 2019 Cookbook Calendar, which features healthy recipes that emphasize the use of Harvest of the Month ingredients. These healthy recipes are served on patient and cafeteria menus at San Diego County hospitals and healthcare facilities.
For the month of March, the NHLT Cookbook Calendar features the Berry Kale Salad with Citrus, provided by Chef Christos Maillis from Prime Healthcare.