Join the CUNY Urban Food Policy Institute for a timely conversation on how to improve the quality of school meals and advance health equity by reducing reliance on ultra-processed foods and expanding scratch cooking in public schools. This forum will highlight findings from the Chefs in the Schools (CITS) initiative, a first-of-its-kind public-private partnership with New York City Public Schools that combines chef-led menu innovation, workforce training, and nutrition education. The program has demonstrated that it is possible to introduce plant-forward, culturally inclusive, scratch-cooked meals at scale, while building the skills and capacity of school food staff and engaging students in healthier eating habits. With growing evidence that ultra-processed foods contribute to diet-related disease and dominate children’s diets, including in school settings, this conversation comes at a critical moment for rethinking school meals as a cornerstone of public health policy. The panel will bring together leaders from policy, nutrition, advocacy, and implementation to discuss how successful models like CITS can inform broader efforts to transform school food systems nationwide.

Moderator:

• Jennifer W. Cadenhead, PhD, RDN, Assistant Professor, CUNY School of Public Health; Faculty Fellow, CUNY Urban Food Policy Institute

Panelists:

• Donna Martin, EdS, RDN, SNS, Past President (2018–2019), Academy of Nutrition and Dietetics; Former Director, School Nutrition Program, Burke County (GA) Board of Education

• Stephen O’Brien, Founder and President, SOBx2 Strategic Operations and Business Consulting; Former Senior Leader, NYC Department of Education Office of Food and Nutrition Services

• Nancy Easton, CEO & Co-Founder, Wellness in the Schools (WITS); Former Educator, NYC Department of Education

• Meghan Maroney, MPH, Campaign Manager, Federal Child Nutrition Programs, Center for Science in the Public Interest (CSPI)