Frozen carrots. Bruised apples. Sad-looking slices of pizza. For too long, school lunches in the U.S. have been overlooked. Highly processed foods are often quickly thrown together with a hodgepodge of unhealthy ingredients. Students deserve better. Brigaid founder Dan Giusti joins Viewpoints this week to share how he, along with hundreds of professional chefs, are redefining the school lunch landscape.
Guest Information:
- Dan Giusti, former head chef, Noma, founder, Brigaid.
Links for more info:
- Brigaid
- National School Lunch Program | Food and Nutrition Service – USDA.gov
- This Is What America’s School Lunches Really Look Like – NPR
- About the restaurant: noma
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