In this National Kale Day interview, Marydale discusses two key strategies for transforming institutional food: first, the crucial importance of having the institution’s top leadership understand and promote the changes; and second, moving away from “food court” eating (too many choices, too many calories) to a simplified plant-based menu that uses the tastiest, most nutritious ingredients. As Marydale explains, food costs are controlled when menus feature fewer options and less meat.

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