Changes to nutrition standards often raise concerns about negative impacts on school revenue and fundraising. This is an executive summary of the Controlling Junk Food and the Bottom Line study that shares findings from eight school districts that have already implemented strong nutrition standards for snack and à la carte foods and beverages without significant loss of overall food service profit.
- ISPAN Success Stories: How Local Efforts Transformed the Built Environment to Promote Physical Activity
- Community Organizations Receive Funds to Plan for Medical Respite Care Programs
- Chicago CARES Success Stories: Building Community and Skills for a Long-Term Lifestyle Change to Avoid Type 2 Diabetes
- USDA Awards $16 Million to the Illinois Public Health Institute and Partners to Improve Access to Nutritious, Locally Grown, and Culturally Relevant Foods for Children
- ISPAN Success Stories: Four Diverse Approaches to Breastfeeding