NYC Public Schools Can Serve Real Food, But Will They?

A new study finds it’s doable — and the long-term benefits are worth it

Andrea Strong
Heated

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A scratch-cooked meal—hummus, flatbread, veggies, and warm apple bake—part of the Brigaid pilot. Photos by Brigaid.

Researchers from Columbia University have found that returning to scratch cooking is an attainable goal for the nation’s largest school district, New York City, which feeds over 900,000 public school children a day.

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Andrea Strong
Heated

Andrea Strong is a journalist who covers the intersection of food, policy, business and law. She is also the founder of the NYC Healthy School Food Alliance.