By Anahad O'Connor, The New York Times, January 4, 2020
On a recent Tuesday, the cafeteria at KairosPDX charter school in Portland, Ore., was buzzing as students lined up to taste two freshly made butternut squash recipes. On one side of the table was roasted butternut squash. On the other side, a creamy butternut squash soup.
“This one is the best,” said Mari, a fifth grader, as she gulped soup from a small cup. “It’s super delicious. I want a big bowl of it to eat at home.”
The students were participating in a “Tasty Challenge” event organized by FoodCorps, a nonprofit organization that connects children to healthy food in schools. The group recently teamed up with Sweetgreen, the national salad chain, to carry out a new program that aims to improve the school food experience by letting students customize their meals, participate in taste tests and brainstorm ways to redesign their school cafeterias.
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