Every local school and community has its own needs, resources and challenges, but there are general guidelines that seem to apply in every successful initiative. Here, we've compiled the best of the recommendations of our experts. In addition, visit the links we've included in the Resources section, especially "virtual toolkits" that can help you map out a plan for your school or district.

1. Talk to the kids. Every parent has to walk that line between serving what's good for kids and serving what they'll eat. It's true in schools, too. Instead of imposing your values or tastes, talk to the students about what they like, what they know, what they might try.

2. Do your homework. Begin with a very comprehensive survey of existing menu plans, contracts, budgets, facilities, past and current reform efforts. Talk to other parents, teachers, administrators, school board officials, foodservice staff, local chefs and farmers who might participate in education or events. Spend time on-line reviewing the resources we've listed. Honestly assess the time and resources you can commit to reform, and enlist others to form a committee and create a plan, perhaps including a "town hall meeting" to explore options and get buy-in from as many interested parties as possible.

3. Never attack existing foodservice staff. The best strategies include enlisting foodservers' help and respecting their efforts. Most school foodservice staff are heavily constrained by regulations, budgets, contracts and facilities. They're professionals who want to do their best and be proud of their work, just as you are. Significant, lasting improvements to school meal programs may require systemic change in our collective approach to food and children.

4. Set clear goals. Clarify your mission and define your agenda carefully. Do you want to focus on organic foods that are available in foodservice packaging and won't require any adjustment in facilities to use? Or do you want to offer fresh organic fruits, vegetables, or dairy foods? Is it important to offer vegetarian alternatives? Though many people incorrectly think they're the same thing, many vegetarian products are not organic, and organic production encompasses meat, poultry and dairy products.

5. Be flexible. If you can't make inroads in the lunchroom right away, what about vending machines, foods used in fundraising programs (i.e., band candy!), and foods for special events with separate budgets? Start with what makes sense and build on success after you've shown what can be done.

6. Build long-term relationships. A focus on building lasting relationships between farmers, foodservice, administrators, parents, students and even local chefs will help create a fertile, trusting environment for trying new ideas and allotting scarce resources. Make it clear you're willing to work through challenges and obstacles and look for long-term solutions.

7. Stay up-to-date. If you're getting responses like, "We've tried that and it didn't work," remember that the organic industry, particularly with respect to foodservice, is evolving quickly. New options might be available, and existing contractors may have adapted their policies or be more willing to do so as more and more people ask for and support organic foods. And more and more, you can point to other initiatives that are demonstrating success.

8. Start small, but don't think small. Every step that you're able to take is positive, whether it's helping to create a school garden, doing a tasting fair, or even just initiating a dialogue with other stakeholders about organic foods and school food programs. But don't limit your imagination or your willingness to explore more significant changes over the long term.

9. Work for local change and national reform. As you work on specific changes within your school district, keep an eye on national legislation and trends in school lunch reform. Express your values to senators and congressional representatives. Programs such as the current national farm-to-school effort can make a difference in resources and attitudes at the local level.

10. Learn from successes and failures. Pioneering efforts often have a "one step back, two steps forward" rhythm. Don't be intimidated by mistakes or failure. Find out exactly what went wrong, adjust your plans accordingly, and keep your eye on the prize of healthful foods for kids and a respect for nutrition and sustainability in educational systems.

11. Find a champion - or be one. School food reform must be highly collaborative to be successful, by all accounts. The interests, concerns and priorities of many different groups must be considered. At the same time, a passionate, informed, persuasive, committed champion, be it parent, administrator, chef, or even student (as we've seen in universities and colleges) can be an effective cheerleader and reliable touchstone.

 Elaine Marie Lipson (emlipson@aol.com) is a writer and editor specializing in natural health and sustainable living, organic foods and related issues, and textile arts and crafts, and the author of The Organic Foods Sourcebook (Mcgraw-Hill Contemporary, 2001), a consumer guide to the meaning and benefits of organic foods and farming.