Limit access to competitive foods and beverages in schools via restrictions on foods that are not provided through the National School Lunch Program and School Breakfast Program.
Establish designated areas where students can garden with guidance, often with nutrition and food preparation lessons and opportunities for taste tasting and hands-on learning
Address nutrition in schools via educational (e.g., classroom or curricula-wide efforts, peer training, etc.), environmental (e.g., school menus, classroom snacks, etc.), and other approaches