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New York Facts
Did You Know?
You can tell where milk was processed from numbers printed on the carton!
For milk processed in New York look for "36" in the 4-digit plant code.
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Publications
The National School Lunch Program Background, Trends, and Issues
By Katherine Ralston, Constance Newman, Annette Clauson, Joanne Guthrie, and Jean Buzby
The National School Lunch Program (NSLP) is the Nation's second largest food and nutrition assistance program. In 2006, it operated in over 101,000 public and nonprofit private schools and provided over 28 million low-cost or free lunches to children on a typical school day at a Federal cost of $8 billion for the year. This report provides background information on the NSLP, including historical trends and participant characteristics. It also addresses steps being taken to meet challenges facing administrators of the program, including tradeoffs between nutritional quality of foods served, costs, and participation, as well as between program access and program integrity.
By Jennifer L. Jennifer L. Wilkins, Heidi Mouillesseaux-Kunzman, Martha Goodsell, Betsey Bacelli, Meredith Graham Cornell Farm to School Program, NY Farms!, and the New York School Nutrition Association. May 2007. This publication was developed as part of a project funded by the Northeast Sustainable Agriculture Research and Education Program.
Purchasing New York Farm Foods for School Meals: A Report to the NYS Department of Agriculture and Markets on Regional Farm-to-School Meetings
By Glenda Neff, NY Farms! Spring 2003.
Eat Smart - Eat Fresh; guide to buying and serving locally grown produce in school meals
By USDA Food and Nutrition Service. Working Draft December 2005.
Small Farms/Schools Initiative Town Hall Meetings
By USDA Nutrition and Food Service.
The National School Lunch Program: Background, Trends and Issues
By Economic Research Report No. (ERR-61) 56pp, July 2006
Minnesota Food Systems: Forging the links in the Value Chain
By The Minnesota Project
The School Food Revolution: Public Food and the Challenge of Sustainable Development
By Kevin Morgan and Roberta Sonnino. This book provides a critical look at the worlds of theory, policy and practice and it is a guide to the design and delivery of sustainable school food systems. To be released in November 2008.
Kids' Meals: Obesity on the Menu
By Margo G. Wootan, D.Sc., Ameena Batada, Dr. P.H., and Elizabeth Marchlewicz, CSPI, and in cooperation with the California Center for Public Health Advocacy
