« previous 2 of 3 next »

A Harvest of Health—It's What's for Lunch!


Student Eating SaladSounds good, but hold your applause. What are they eating? The reputation of the average National School Lunch Program menu is one of high fat, refined sugars and highly processed foods that mimic fast foods for familiarity, reinforcing negative diet trends in this country. Given the severe financial constraints of a USDA school lunch program, have Chef Ann and her staff really been able to make a change? Get ready for a standing ovation. During Ann's first year with BUSD:

  • The program has moved menus from 95% processed foods to 90% foods made from scratch
  • There is now a salad bar in EVERY school
  • All trans fats and high fructose corn syrup have been eradicated from the menus
  • There are NO fried foods served
  • The milk that is now served contains no synthetic hormones
  • Locally produced grass-fed hotdogs and hamburgers have replaced the commodity versions
  • Fresh fruits and vegetables are sourced locally, seasonally and organically whenever possible

Goals for the coming year include providing organic milk in the lunchroom. Although the financial reality of this prospect is daunting, Ann Cooper is convinced that this is an important step. "Children drink a lot of milk in school. It has long been a key source of nutrients and calories in our school lunch programs. It is our responsibility to ensure that the milk we supply to school children is the safest and highest quality we can make it."

School GardensAnd how about the school gardens—do they contribute to the overall success of Ann's efforts in the lunchroom? When asked this question, Ann replies again without hesitation, "Yes. When kids have the opportunity to experience for themselves their connection to the earth, to the soil, to the beauty of the garden, to the food that they help to make grow there, the hardest work is done. Kids get it. In fact, they love it. I couldn't do what I do with the lunch program without the educational connection happening through the garden and cooking program. It is an equal partner in this overall effort to turn the tide of childhood nutrition."

Nurtured by Chef Ann and other dedicated proponents, this collection of programs continues to grow. Melanie Okamoto, California Nutrition Network's Program Supervisor for the BUSD, proudly explains how the garden component of this multifaceted program provides many educational benefits while it reinforces the healthy foods message for the children. "The school garden coordinators work to interest and involve the academic teachers to enhance their classroom curriculum, and in turn, the garden's educational reach. Whether through literature, art, math or earth sciences, the learning opportunities inherent in the garden are almost limitless."

Perhaps most important, however, is the connection made from the garden to the kitchen classroom and then to the lunchroom. The fresh fruits, vegetables, herbs and other garden goodies that students plant, produce, and harvest get integrated into lesson plans in kitchen classrooms. There the children transform their harvest into dishes to taste and share, doubling their sense of team work and accomplishment. Not only can they grow it, they can cook it too! With the blessing of the students' approving taste buds, these same foods and recipes move to the food service and lunch program menu, where the children put it all into action—they eat it!

Clearly, Ann Cooper and the School Lunch Initiative are making a tremendous amount of progress toward improving child nutrition in the schools. This holistic approach—teaching the next generation to care about the source of their food, the health of their bodies, and their connection to the health of the earth—is something we can ALL cheer about.

So what can I do?

« previous 2 of 3 next »
Share
Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley

[close]