USDA photo of cafeteria ladiesThe idea of making school lunches better and healthier has not taken hold for many poor and struggling districts, but a city in Colorado is bucking the trend.

In the midsize city of Greeley, where 60 percent of its 19,500 students qualify for free or reduced-price meals, the district will make a great leap forward – and at the same time back to the way it was done a generation ago – in cooking meals from scratch.

A weeklong culinary boot camp is teaching cafeteria workers to relearn their cooking skills to prepare for mega-fresh delivery of, let’s say, 300 pans of lasagna when school starts next week.

(WATCH the Greeley video below, and READ the separate story in the NY Times)

Thanks to Wini Hamilton for submitting the story!

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