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Nursing & Health Sciences Faculty Publications

Factors and outcomes associated with using scratch‐cooked, organic, and locally grown foods in school meals in California

Monica D. Zuercher, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California
Dania Orta-Aleman, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California
Caitlin D. French, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California
Juliana F.W. Cohen, Merrimack College, Harvard T.H. Chan School of Public HealthFollow
Christina A. Hecht, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California
Kenneth Hecht, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California
Leah Elizabeth Chapman, Merrimack College, Merrimack College, Harvard T.H. Chan School of Public HealthFollow
Margaret Read, Partnership for a Healthier America, Prince Frederick, MD
Punam Ohri-Vachaspati, College of Health Solutions, Arizona State University
Marlene B. Schwartz, Rudd Center for Food Policy and Health, University of Connecticut
Anish I. Patel, Stanford Pediatrics, Stanford University
Lorrene D. Ritchie, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California
Wendi Gosliner, Nutrition Policy Institute, Division of Agriculture and Natural Resources, University of California

Document Type

Article

Publication Title

Journal of School Health

Publication Date

2025

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-No Derivative Works 4.0 International License.

Included in

Nursing Commons

COinS

DOI

https://doi.org/10.1111/josh.13533