Briefing: Cooking Up Change

Date: May 22, 2012

The Rayburn House Office Building
45 Independence Avenue SW

DC, Washington 20515


What:  An opportunity to taste how delicious and healthy school lunch can be, and hear how schools across the country have successfully improved the nutrition of school foods, while enticing students to both eat and enjoy the new options.

With nearly one in three U.S. children overweight or obese, and many students consuming up to half of their daily calories while at school, it is essential that all foods and beverages sold in our nation’s schools be healthy and nutritious. Beginning in the Fall 2012, schools nationwide will implement new USDA nutrition standards. 

During this briefing, winners of Cooking Up Change, a national student competition to create healthy lunches, will describe the joys and benefits of cooking healthful meals. Other panelists will discuss the important role that funding for school equipment and staff training plays, yet illustrate how such changes can be made affordably.


  • Winning high school teams from the national Cooking up Change™ competition
  • Jessica Donze Black, Director of the Kids’ Safe and Healthful Foods Project, Pew Health Group, The Pew Charitable Trusts
  • Mark Bishop, Vice President, Policy + Communications, Healthy Schools Campaign
  • Karen Duncan, Cooking up Change National Honorary Co-chair and wife of Secretary of Education, Arne Duncan
  • Marla Caplon, Director, Division of Food and Nutrition Services, Montgomery County Public Schools, Maryland 

When: Tuesday, May 22, 2012, 12:30 – 1:30 p.m

(Lunch available at 12:30)

Where: B339, Rayburn House Office Building , Washington, DC

For more information contact:

Nicolle Grayson
202-540-6347 (o)
301-758-1602 (m)

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