The new school lunch

The "farm-to-table" movement that has loomed large in the culinary world for years isn't just changing the way restaurants acquire and market produce: It's also changing how K-12 schools think about cafeteria lunches and classroom snacks.

In Madison, the REAP Food Group — a nonprofit dedicated to promoting local, sustainable food systems — has worked closely with farmers, educators and AmeriCorps on its own Farm to School program. As REAP's Farm to School education coordinator, Haley Traun has helped spearhead that effort, which focuses on teaching children about nutrition and connecting them with fresh fruit and vegetables.

On this latest Corner Table, host Lindsay Christians talks with Traun about the challenges of introducing new food to children, bringing farmers to the classroom, what it's been like serving school meals out of food carts to high schoolers, and the latest efforts by REAP to make it easier for school's to serve healthy, sustainable meals.

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