Fenway cafeteria staff working with a Project Bread chef on chicken and spinach quesadillas

Fenway cafeteria staff working with a Project Bread chef on chicken and spinach quesadillas.

Boston schools look to serve more scratch-made items

Through a program with Project Bread, one high school is testing housemade entrées, which the district hopes to offer to all students.

When Boston’s Fenway High School was mandated to move to a new facility by the beginning of this school year, Peggy Kemp, the head of school, lobbied to have the new building renovated to include a cafeteria and kitchen. Kemp hoped that by creating appetizing and healthy options in the cafeteria, students would be encouraged to eat on campus.

Kemp’s school has an open campus policy, meaning upperclassmen can leave campus to purchase food from outside eateries. While there were p

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