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The Boston Globe


Little appetite for change

As students push their biodegradable trays through the cafeteria at Brookline’s John D. Runkle School, a transformed lunchtime array extends before them: rows and rows of steamed broccoli and scallions, carrots and celery, pineapple and oranges.

The star of the meal, promoted from its previous role as a side dish, is a baked potato. The rolls are whole wheat. The milk is low fat.

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