Increases in prices of staples like milk, grains and vegetables are driving school cafeterias across the country to pull more expensive -- and sometimes more healthful -- foods from their menus in favor of cheaper options. "We do not want to serve our students highly refined sugar and flour products, which are more affordable," Penny Parham, Miami-Dade County schools' administrative director of food and nutrition, told the U.S. House Education and Labor Committee last month, "but we are continually being pushed down this path."

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The Seattle Times

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