Students at a West Virginia middle school are eating more locally sourced foods, including Brussels sprouts, eggs and veggie burgers. The effort is part of a state farm-to-school program. On a recent day, all items on the menu were produced locally and prepared fresh. "It's a big opportunity to showcase some of the local food in West Virginia," Diane Miller, child nutrition director, said, adding, "But I don't want it to just be once a year, I really want it to be every day as much as possible."

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