Prospects for More Healthful, Local, and Sustainably Produced Food in School Meals.

The problem of serving more healthful, local, and sustainably grown foods in school meals has many elements of a 'wicked problem' and therefore an engaged, participatory approach is essential. This article discusses efforts by a national farm-to-school project, School Food FOCUS, and its efforts to engage school districts in participatory supply chain research. It describes the methods, activities, and findings of the project and its initial impacts on changes in procurement practices and food availability. It concludes with overarching observations on the efficacy of this approach, key lessons learned, and future plans for the project. [ABSTRACT FROM AUTHOR]