Colorado's Healthy School Meals for All program is providing pay raises to school nutrition professionals, four years after the initiative was approved by voters. The program, now fully funded, offers $8.7 million in grants for wage increases and stipends, benefiting districts such as Denver Public Schools and Cherry Creek School District. The program has also improved student outcomes, including reduced nurse visits, decreased truancy and increased attendance.

Sweetgreen plans to test a new pricing strategy this month to address its value perception. The strategy will introduce new entry price points and examine price elasticity, with a focus on the "Create Your Bowl" option. Sweetgreen's new wrap sandwiches, starting at $10.95, have been well-received and attract younger consumers, the company says.

Chef Jacques Pépin cracks eggs on a flat surface instead of the edge of a bowl to avoid breaking the yolk and introducing bacteria, a method supported by Nelson Serrano-Bahri, director of innovation at the American Egg Board. Serrano-Bahri also advises against washing commercially sold eggs because their shells are porous, but recommends wiping farm-fresh eggs with a dry paper towel.

Registered dietitian nutritionist Lauren Manaker and RD Roxana Ehsani pick berries as the top food for helping to reduce inflammation due to their high antioxidant content, including anthocyanins and vitamin C. They explain that these compounds help protect cells from damage and support gut health, which is crucial for controlling inflammation. They recommend consuming one to two cups of berries daily for optimal benefits, with blueberries, raspberries, strawberries, cranberries and blackberries offering unique anti-inflammatory properties.

Registered dietitian nutritionist Lauren O'Connor outlines practical ways to increase daily fiber intake, emphasizing the benefits of whole grains, fruits, vegetables and legumes. She highlights the role of fiber in maintaining gut health and controlling cholesterol levels. O'Connor suggests incorporating foods such as chia seeds, avocados, and psyllium into meals to boost fiber intake.

The World Health Organization has released estimates on the proportion of diseases attributable to foodborne transmission, other major pathways and food categories for 29 hazards. The study, based on expert judgment from 2021 to 2025, highlights the importance of source attribution in understanding foodborne disease burden, and the findings indicate that 13 of the 29 hazards are more than 50% foodborne, with poultry meat, beef and dairy identified as primary sources for several pathogens.

Restaurants are introducing visually striking and savory desserts to lure consumers back to ordering desserts. Ingredients such as black rice and black sesame are being used to create visually striking dishes, while Asian spices and umami-rich components such as mushrooms and miso add complexity, writes Nancy Kruse. Notable creations include Rasika's Warm Black Rice Pudding, Miru's Black Sesame Mochi Cake and Commander's Palace's Lagniappe Parfait.

Tracy Skeans' retirement this year will mark the end of a more than 25-year tenure that began when she joined Yum Brands as a finance analyst in 2000. Skeans served under four different CEOs, and her career trajectory saw her rise through the ranks to become chief operating officer and chief people and culture officer. Known for her adaptability and willingness to take on new challenges, she played key roles in pivotal moments for the company, including the China division spinoff, the acquisition of Habut Burger & Grill and navigating the COVID-19 pandemic. In addition to her executive roles, Skeans has been a strong advocate for women in leadership, leaving a legacy of championing diversity and culture within the organization.