By Kevin Charles Redmond
Gone are the days of serving up tater tots and French toast sticks to students. Here are the days of carrot sticks and quinoa.
New nutritional guidelines announced in 2012 require public school lunchrooms to offer more whole grains, low-fat milk, and fewer starchy sides like french fries. But short of stationing grandmothers in every cafeteria, how do you ensure that students actually eat the fruits and veggies they’re being offered?
A minor lunchroom makeover could make a big difference, says Andrew Hanks, a behavioral economist at Cornell University. Continue reading