By Lesli A. Maxwell
Bertrand Weber had devoted his professional life—in boutique hotels and high-end restaurants—to pleasing the most discerning of palates.
But the breaded chicken nuggets and canned fruit swimming in syrup he saw on his son's lunch tray pushed the longtime hotel and restaurant manager to swap a career in stylish hospitality for the decidedly less posh world of school cafeterias.
He was determined to transform what K-12 students in Minnesota eat at school.
"We were pumping our kids with processed food," said Mr. Weber. "I became an angry parent." READ MORE