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

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

Laying the groundwork

Homemade dumplings, veggie rice, orange-ginger carrots, and fresh fruit for lunch.

The challenges and benefits of scratch cooking

Looking ahead

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.

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