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What if school lunch was more than just a meal? This episode takes listeners inside the bold transformation of school nutrition across Fulton County Schools, where creativity, culture, and care come together on the cafeteria tray.
Guests Alyssia Wright, Fulton County Schools Executive Director of School Nutrition, and beloved district chef Reggie Sloan discuss how school meals are being reimagined by blending USDA standards, student voice, cultural diversity, and culinary innovation to create food students actually want to eat. From fresh, minimally processed ingredients and farm‑to‑table partnerships to flavor‑forward menu design and student taste‑testing events, this conversation explores how school nutrition is evolving far beyond the basics.
Listeners will get an inside look at how 18 million meals are served each year, how menus are developed, how dietary needs are supported, and how technology is modernizing cafeteria operations. The episode wraps with a bold challenge for families everywhere: come eat with your child—and give school lunch a chance.
