If your child's school district isn't one of the more than 2,000 that are starting to replace
processed cafeteria foods with fresher options, there are still ways you can make a difference.
Not exact matches
My diet degraded to the point of cereal for breakfast, some weird
processed veggie
cafeteria food or frozen Trader Joes
food for lunch, and then pasta or pasta or pasta for dinner.
Compare this lunch to a couple of my family members, who usually shell out up to $ 5 a day (or more) on
cafeteria food or on
processed, nitrate laden meat, whole wheat bread and cheese (which goes to about $ 10 a week).
Aaron, who started taking notes on the
food in her son's
cafeteria when he was in kindergarten, noticed that students were regularly eating corn dogs and other
processed items she dubbed «carnival
food.»
That was certainly the case in Berkeley, Calif., and in Boulder, Co., two districts where I have spent considerable time in the kitchens and the
cafeterias, and where parents rallied around the idea that children deserve better than
processed convenience
foods and tons of sugar for breakfast and lunch.
I get it that JO has brought more attention to the school
food issue, but it is so often the wrong kind of attention, the kind that seeks to blame those lowest on the
food chain — the
cafeteria ladies, the local schools, the local nutrition director — for problems which are coming from the top — the criminally low Federal funding that forces schools to rely on cheap
processed food; the thicket of government regulation which must be followed no matter how senseless, and hoops which must be jumped through to get the pitifully low reimbursement; the lack of ongoing Federal funds to pay for equipment repair or kitchen renovation, forcing schools to rely on preprocessed
food instead of scratch cooking, unless they can pass the hat locally to pay for a central kitchen to cook fresh meals.
Chef Ann was hired to supervise the project (and has since left to make the same improvements in Boulder, CO.) The comprehensive, integrated program includes cooking and gardening classes,
cafeteria lunches that are scratch - made and free of
processed food, and nicer dining facilities.
This reader went on to contrast the
food from her childhood to what's now served in
cafeterias, which she felt tasted less good because it's more
processed, and / or previously frozen and reheated.
We are educating young people to make sure they understand that high standards are not the problem — school
cafeterias where no cooking takes place, the power of
processed food industries, and lack of control over our
food systems are the real problems.
And for some parents, that means returning kids to classrooms rife with unwanted candy rewards,
food - based classroom birthday celebrations, junk
food sold «a la carte» in the
cafeteria, vending machines with sugary juice and sports drinks, and highly
processed, chemical - laden school meals.
But in terms of whether the
food was
processed convenience
food way back when, my memories of the school
cafeteria include canned ravioli, fish sticks on Friday, hot dogs with B&M baked beans (or alternately the dreaded sauerkraut which made the whole school stink), and I even remember the day when the principal came into the caf to announce that the next day we were going to have a «new» dish — beefaroni!
Finally, in one of the boldest moves of healthcare history, the Cleveland Clinic has taken the World Health Organization's announcement about the dangers of red and
processed meat to heart, banning
foods like bacon, hot dogs, salami and bologna from patient trays,
cafeterias and vending machines.
Yet schools continue to offer heavily
processed high - sugar
food in their
cafeterias and vending machines, arguing that deals with vendors bring in much - needed funds.
Ultimately, this mandate for excellence holds for everyone in the building, from the school secretaries who must efficiently
process paperwork and welcome parents and visitors, to the
cafeteria workers who must provide nutritious
food in a welcoming atmosphere, to the paraprofessionals who support instruction.
Students in Great Barrington, MA change their
cafeteria fare from
processed foods to local
food and calculate the difference in CO2 emissions between eating locally grown
food vs
food coming from great distances.