Of course students eat better when healthy food is prepared with care and skill. We all knew that. Now we have important new research to back us up, the result of a year-long collaboration between the Harvard School of Public Health and Project Bread’s Chefs in Schools program. The study’s two leaders—the head author and the head chef—describe the complexity involved in making targeted changes in the school kitchen and cafeteria while systematically assessing the impacts. This episode brought to you by Visit Napa Valley.
Please note: If audio file does not play, try switching to another browser, such as Safari.