In Pennsylvania, through a mini-grant program funded by the United States Department of Agriculture’s Team Nutrition program, the Pennsylvania Department of Education, and the Pennsylvania Department of Agriculture, and administered through Project PA at Penn State, fifteen schools implemented a variety of environmental strategies to improve students’ food choices. These strategies included school markets, introduction of milk vending machines, pricing strategies, and other creative approaches to encourage healthier choices. The following materials describe each of these strategies with specific examples of the implementation of these strategies in the mini-grant schools.
What follows is an excerpt from this publication: