Welcome to Season 4, Episode 9
What does the latest research tell us about the future of school nutrition? In this special episode of “School Food for Thought: The Truth Behind School Meals,” hosts Margie Gibson and Alicia Landry sit down with Dr. Keith Rushing and experts from Oklahoma State University to explore new findings that are changing the way we think about school meals.
The conversation dives into key trends like the growing shift toward scratch cooking, the importance of ongoing training and the real challenges schools face with staffing and resources. You’ll also hear about the Cooking for Kids program and how it’s helping school nutrition professionals build skills, overcome barriers and bring fresh, flavorful meals to students.
Packed with insights, stories, and practical takeaways, this episode highlights how research and advocacy go hand-in-hand to support school nutrition staff and improve meal quality for every child.
Meet Our Guests:
- Taylor Peabody, MPH, RD, Project Evaluator, Cooking for Kids
- Keith Rushing, PhD, RD, Research Scientist, Applied Research Division, Institute of Child Nutrition, Editor, The Journal of Child Nutrition and Management
- Alicia S. Landry, PhD, RD, LD, SNS, Associate Professor in the School of Kinesiology and Nutrition, The University of Southern Mississippi
- Lisa Johnson, MS, RD, SNS, Director, Nutrition Services, Highline Public Schools
