31 Days of #RealSchoolFood: Salad Bars Bring on the Produce

Schools clearly have a role in providing healthy foods to children. Our data suggest that the most vulnerable students are benefitting the most from school food.” A recently published study by Dr. Madeline Dalton, PhDThe Hood Center for Children and Families at Dartmouth College, confirms that school meals are important source of produce for low-income adolescents. According to her co-author Dr. Meghan Longacre, “Innovation in school food offerings for kids has emphasized increased consumption of fruits and vegetables and it’s working for low-income kids, but the evidence shows that a different strategy may be needed to have the same positive effect on high income kids.”

The innovation the authors refer to includes the requirements of the 2010 Healthy, Hunger-Free Kids Act and changes in Meal Patterns to increase the quantity and variety of produce offerings at school. A quick look at three school salad bars from Southern states – an area not known for its fresh vegetable consumption – confirms that students are enjoying incredible produce options at school.

Lusher High School, New Orleans, Louisiana

Lusher High School, New Orleans, Louisiana

This gorgeous salad bar in a New Orleans Charter School includes everything from common celery to more exotic fresh mushrooms. These teens in this school can clearly enjoy a wide variety of flavors, textures and nutrition along with their lunch entrée. In many schools, teens are to take as many fruits and vegetables as they want. Middle School students in Carrollton, Georgia, can enjoy these colorful choices as part of the district’s Eat Healthy Eat Local Eat at Carrollton City Schools initiative.

Carrollton Middle School Salad Bar, Carrollton City Schools, Georgia

Carrollton Middle School Salad Bar, Carrollton City Schools, Georgia

Up in Harrisonburg, Virginia, the High School Salad Bar is truly impressive. Like her colleague Dr. Linnette Dodson in the Carrollton, Georgia, Harrisonburg’s School Nutrition Director Andrea Early works hard to source as many local items for the produce bar as possible.

Harrisonburg (VA) High School Salad Bar

Harrisonburg (VA) High School Salad Bar

Of course, the most important question is: Do teens really dig into these beautiful displays and increase their intake of fruits and vegetables? The answer, according to a January 2014 Evaluation of the Let’s Move Salad Bars to Schools Initiative is a resounding success! As reported by the Gretchen Swanson Center for Nutrition (GSCN) the successful outcomes of salad Bar Implementation included:

  • Increased students’ access to fresh fruits and vegetables
  • Most schools reported increased student participation in school lunch (57%)
  • School administrators, teachers, staff, and parents became more supportive of salad bars
  • A majority of schools reported purchasing more fruits and vegetables (78%)
  • Schools used fresh, pre-cut fruits and vegetables for salad bars (81%)

Additional results of the evaluation are outlined in this infographic from the report.

Evaluation of the Let’s Move Salad Bars to Schools Initiative

Evaluation of the Let’s Move Salad Bars to Schools Initiative

31 Days of #RealSchoolFood: From Sea to Tray in Less Than 36 Hours

While farm to school efforts are well established for fruits and vegetables in most states, other food groups are just now gearing up for local school delivery. We know about a few fledging efforts to bring local grains to school meal programs, like grits in Burke County, Georgia, and barley in Bethel School District, Eugene, Oregon. Thanks to FoodCorps Montana, Montana beef for Montana schools is becoming a reality – and other districts are sourcing local pork and poultry. Of course, fresh milk is a local product, moving from dairy farm to school carton in as little as two days.

Through innovative partnerships in a few coastal states, schools are now being able to serve fresh local fish to their customers. Students in Oyster River (NH) School District enjoyed that experience yesterday and Director Doris Demers was thrilled. The Acadian Redfish was caught by local fisherman on Wednesday morning, then 100 pounds were fileted and delivered to her schools on Wednesday afternoon by Tri-State Seafood.

Fresh Acadian Redfish Fillets, 2 oz. each

Fresh Acadian Redfish Fillets, 2 oz. each

By Thursday lunch, they were on the trays of lucky students throughout the district. This tray from Mast Way Elementary in Lee (NH), prepared and photographed by Manager Jess, includes brown rice and carrots, as well as fruit and veggies from the daily produce bar.

Fresh Acadian Redfish Lunch, Mast way Elementary, Lee, NH

Fresh Acadian Redfish Lunch, Mast way Elementary, Lee, NH

Each school cook had the option of preparing the fish ‘to taste’ in their kitchen, using a basic recipe with broccoli and cheese supplied by Director Demers. At Moharimet Elementary, Chef Michael used the broccoli as a stuffing and sprinkled the fillets with cheese before baking.

Stuffed Acadian Redfish Fillets, Moharimet Elementary School, New Hampshire

Stuffed Acadian Redfish Fillets, Moharimet Elementary School, New Hampshire

Chef’s Michael’s creation was very popular – 68 students chose the redfish hot lunch with similar side dishes to Mast Way. Teachers and families were also very positive about local fish lunches, which is a real boost to local fisherman. The Acadian Redfish, served in four New Hampshire district this week is a partnership with UNH Cooperative Extension.

Acadian Redfish School Lunch, Moharimet Elementary, New Hampshire

Acadian Redfish School Lunch, Moharimet Elementary, New Hampshire

At Oyster River High School, the fish meal was served on real plates because, according to Demers, it was “a very special day.” One student’s review of his redfish – “Excellent!

Acadian RedFish, Oyster River High School, Durham, New Hampshire

Acadian RedFish, Oyster River High School, Durham, New Hampshire

With this #RealSchoolFood lunch, Oyster River Child Nutrition joins districts in Alaska, Oregon and Massachusetts in the boat to school movement. They also live up up to their logo: HEALTHY. LOCAL. FRESH. 

Oyster River Child Nutrition, New Hampshire

Oyster River Child Nutrition, New Hampshire

31 days of #RealSchoolFood: Celebrating the Season

Yesterday’s focus on pizza made us think of Elf on the Shelf at school. What’s the connection you ask? It’s the dedicated and creative folks at Billerica (MA) Public Schools Nutrition Services, headed up by April M. Laskey, SNS, Director of School Nutrition and Dina Wiroll, Nutrition Services Site Coordinator. Yesterday Jimmy the Kitchen Elf, from the Kennedy Elementary School enjoyed pizza, milk, yummy salad and an apple with his reindeer friend. What a fun way to connect school meals to seasonal fun that students may also be doing at home.

Jimmy the Kitchen Elm enjoys a complete school lunch at Kennedy Elementary School, Billerica, Massachusetts

Jimmy the Kitchen Elm enjoys a complete school lunch at Kennedy Elementary School, Billerica, Massachusetts

Elves were showing up all over Billerica Nutrition Services this week. On Thursday, as part of Massachusetts Harvest of the Month and BPS Taste it Thursday even the Elf on the Shelf got his yummy roasted carrot ‘fries.’

Elves love Harvest of the Mouth Roasted Carrot Fries in Billerica, Massachusetts

Elves love Harvest of the Mouth Roasted Carrot Fries in Billerica, Massachusetts

Some of Billerica’s everyday ingredients look positively festive. This lovely Kale Garbanzo Bean Salad is simply dressed with parmesan cheese, lemon juice, olive oil and seasonings. This would look fabulous on a holiday cafeteria line.

Kale Chickpea Salad

Kale Chickpea Salad

Last December, I had the great pleasure of visiting April and Dina – and eating lunch at Frederick J. Dutile Elementary School. I know it was a special occasion – and, I also know that they regularly make colorful appealing vegetable trays like this for their customers (who really dug into this one!).

Vegetable Snowman, Dutile Elementary, Billerica. Massachusetts

Vegetable Snowman, Dutile Elementary, Billerica. Massachusetts

Even the logo for Billerica Schools Nutrition Services is bright and festive! Be sure and follow this dedicate team of school nutrition professionals on Facebook. Happy holidays!

Billerica logo2

31 days of #RealSchoolFood: Pizza Please!

Kids love pizza – and today’s school pizza is a perfect combination: whole grain crusts (even hand tossed on occasion) + low-fat cheeses + nutrient-rich tomato sauces (sometimes house made) + a variety of toppings found in any self-respecting pizza shop. Some school pizza is so goof-for-you, it’s almost surprising that kids will eat it. But, that’s thing about pizza’s popularity – you can serve up lots of nutrition on a slice!

Here’s a small taste of school pizzas from across the US – for even more deliciousness, visit School Meals That Rock on Pinterest for our School Pizza That Rocks board. One of our long-time favorite pizzas is from Portland (OR) Public Schools Nutrition Services, where farm to school and Harvest of Month are both strong traditions. Roasted Oregon Asparagus Pizza is just a natural in the spring!

Roasted Asparagus Pizza, Portland Public Schools.

Roasted Asparagus Pizza, Portland Public Schools, Portland, Oregon

A flatbread crust is another popular way to do pizzas and many school cooks swear by the Rich’s Whole Grain Flatbreads. Director Jennifer Resier at the QV Cafe in Quaker Valley (PA) Schools adapted an online recipe for these gorgeous (and very popular) Rainbow Flatbread Veggie Pizzas. It’s hard to imagine a student (or adult) who would be attracted to these gems!

Rainbow Flatbread Veggie Pizza, QV Cafe, Quaker Valley Schools, Pennsylvania

Rainbow Flatbread Veggie Pizza, QV Cafe, Quaker Valley Schools, Pennsylvania

We couldn’t talk school pizza with mentioning Mast Way Elementary in Lee, New Hampshire’s Oyster River School District where Jess loves to make pizzas to match holidays, as well as available local veggies. Today was Pizza Friday with a choice of Chicken Fajita Pizza topped with grilled chicken, green/red peppers and spices or the Veggie Pizza (pictured below before baking). What lucky children to have Jess making pizza in the kitchen – and serving it with a fresh garden bar, fruit and local milk!

Veggie Pizza, Mast Way Elementary, Oyster River School District, Lee, New Hampshire

Veggie Pizza, Mast Way Elementary, Oyster River School District, Lee, New Hampshire

31 days of #RealSchoolFood: It’s All About Local

A recent viral post on Eat Local Grown suggested French school lunch put the American National School Lunch Program (NSLP) to shame. I don’t know enough about French school meals to comment, but I can tell you that the American meals pictured were from 2010-2012 and the school nutrition world has change dramatically. The French meals shown could have come from any one of hundreds of schools across America. Why I am so sure that NSLP meals are nutritious, delicious and increasingly locally grown? Because that’s exactly what I document every day on School Meals That Rock – and I have thousands of photos on Facebook, Pinterest and Twitter to prove it.

Thanks to major school nutrition movements including the National Farm to School Network, the numerous state/community farm to school coalitions, U.S. Department of Agriculture Farm to School resources and hundreds FoodCorps Service Members LOCAL SCHOOL LUNCH IS IN! And, we are talking real local, like the 1100 pounds of local sweet potatoes delivered by farmer Pete Jackson to Burke County Schools Farm to School Program. In his very rural Georgia county with one of the highest child poverty rates in the US, Director Donna Martin is growing the local economy by serving local, often organic foods including local grits ground the old-fashioned way.

Burke County

Up in Big Sky country, Montana Food Corps service member have helped to change school meals – and entire community food systems. The Ennis Farm to School initiative has created are now schools gardens, a greenhouse for winter greens and Montana Beef Stroganoff for Montana students. Kids are making and eating Beet and Carrot Patties, as well as the kale and kohlrabi grown on schools grounds. In Kalispell Public Schools director Jennifer Montague and her staff turned local squash into a Lentil-Squash Hummus snack. 

Lentil-Sqaush Hummus, Kalispell, Montana, Public Schools

Lentil-Sqaush Hummus, Kalispell, Montana, Public Schools

Out in Eugene, Oregon, local is an everything thing on student trays. On November 7, 2014, Director Jennie Kolpak posted this photo for Bethel Nutrition Services: “Great lunch today at Malabon Elementary featuring an abundance of Oregon foods, including Vegetarian Chil with Truitt Family beans and Bob’s Red Mill bulgar, homemade Honey Cornbread, our Harvest of the Month (Oregon grown Comice Pears), local roasted Pumpkin Seeds, local milk and a variety of fresh veggies.” I would put this lovely lunch head-to-head with any fancy French school lunch photo.

Local Oregon Lunch at Marabon Elementary, Bethel School District, Eugene, Oregon

Local Oregon Lunch at Malabon Elementary, Bethel School District, Eugene, Oregon

And this is just a tiny sample – tomorrow we’ll feature some of the programs that received funding in the latest round of USDA Farm to School grants. On Tuesday, Agriculture Secretary Tom Vilsack announced more than $5 million in grants for 82 projects spanning 42 states and the U.S. Virgin Islands. It’s all about local #RealSchoolFood across America. It’s time to stop bashing school meals and help support Farm to School in YOUR district!

 

S.M.I.L.E. for Kids: It’s 31 Days of #RealSchoolFood

The recent, but short-lived Twitter hashtag #ThanksMichelleObama, was one more in a long series of efforts to vilify U.S. school nutrition programs. I’m not exactly sure why school meals continue to be a favorite target, but I do know that it’s now time to recognize the improvements and support the #RealSchoolFood enjoyed in thousands of school cafeterias every day.

The 2010 Healthy, Hungry-Free Kids Act (HHFKA) – with new nutrition standards and revised meal patterns – means that schools are now leading the charge to improve the eating habits of American youth. And, the HHFKA is just one of many ‘ingredients’ making school meals something that lunch ladies and ‘food dudes’ are proud to serve from coast to coast. As Health Assistant Marlene Gleim says about Manager Loli Preciado and staff at Woodard Jr. High (Yuma (AZ) Child Nutrition Department), “These ladies cook as if you were going to eat in their actual home. Food made right from the heart!”

Salad Bar, Woodard Jr. High, Yuma, Arizona

Salad Bar, Woodard Jr. High, Yuma, Arizona

Does every school nutrition program deserve a five-star review? No. Is every school meal perfectly balanced? No. While there is room for improvement in some districts, bashing, blaming and pointing fingers doesn’t help. It merely perpetuates a stereotype that no longer represents the norm in school lunch or any other meal.

For the next 31 days, every day of December, School Meals That Rock will tell the #RealSchoolFood story with photos – from breakfast to supper, soup to nuts, farm to school, seed to salad bar and much more. Have concerns about food in your district? We’ll offer more specific ideas about what you can do to enhance the food served in any cafeteria.

Why? Because 20 million American children eat a free or reduced price school lunch every day. I believe that they deserve the best nutrition possible to fuel their education and their future. 

It's Only Nutrition When They Eat or Drink It

It’s Only Nutrition When They Eat or Drink It

#GiveThanks 4 #RealSchoolFood: Let’s stop bashing #SchoolLunch

Dear #ThanksMichelleObama, Katie Couric, DoSomething.org, Mrs. Q, Jamie Oliver and all #SchoolLunch haters across the USA:

It’s time for the bashing of school meals to stop … once and for all! Why? For starters … since the 2010 Healthy, Hunger-Free Kids Act, the School Breakfast Program (SBP) and National School Lunch Program (NSLP) have had a complete upgrade. Fresh, house-made meals – increasingly local and sometimes organic – are becoming the norm from coast to coast. This gorgeous #RealSchoolFood lunch from Sanders Elementary, Jefferson County Public Schools, includes #farmtoschool BBQ Chicken and Butternut Squash.

2014 Farm to School Lunch in Jefferson County Public Schools (KY)

2014 Farm to School Lunch in Jefferson County Public Schools (KY)

I am deeply saddened that not every school lunch looks or tastes this good and I absolutely want every child in America to have access to meals like this. So, #ThanksMichelleObama, if your school lunch leaves something to be desired, get off Twitter and go talk to your School Wellness Committee/Council about how improvements can happen. If your meals are really gross and inedible, contact your state office of child nutrition (list is online here) and report them. If you want the report it to me anonymous, tweet it to SchoolMealsThatRock@gmail.com and I will report them for you.

The National Farm to School Network is another really good reason to stop bashing school meals. With grants from USDA’s Farm to School Program, incredible changes in food systems are happening in communities small and large. Using 2011-12 data, the USDA Farm to School Census reported $385,771,134 in school meals dollars were directed to supporting local farmers in local communities. And we are talking the complete meal … beef, chicken, eggs, cheese, grains, fruits and veggies, plus milk that usually comes from local cows. Here’s what was on the menu when Alachua County Schools, Florida, kicked off their brand new Food Hub, established with a Farm to School grant and putting student to work growing food for school cafeterias. This looks like a menu from the latest foodie find in Chicago … but it is school lunch in North Florida!

2014 Menu for Food Hub Kickoff event, Alachua County Schools, Florida

2014 Menu for Food Hub Kickoff event, Alachua County Schools, Florida

The most difficult part of writing a blog post about school meals today is that there are so many outstanding examples … it’s difficult to choose just one or two or three. I can share hundreds gorgeous photos of #RealSchoolFood from every US state. You don’t have to take my word for it … you can see photographic evidence on School Meals That Rock Facebook page and scroll through thousands of examples on Pinterest. Seriously, go spend 10 minutes on School Meals That Rock Pinterest boards and you’ll see the deliciousness for yourself.

School Meals ROCK on Pinterest

School Meals ROCK on Pinterest

 

Does the current school food fight benefit hungry kids and hard-working nutrition professionals?

To all my friends and colleagues in the school nutrition world: AASA, AFHK, AHG, AND, CSPI, CIA, SNA, USDA, agriculture, industry and food advocates of all flavors … 

Those who know me professionally know that I have devoted my life to excellence in child nutrition programs. You know how strongly I believe that every child in American deserves to be well nourished and ready to succeed.

Those who know me personally will understand that my family situation (caring for my father in hospice at his home in California) prevents me from jumping into the current whirlwind of school lunch politics. I do not have the time or energy to sort through the conflicting claims and feeding frenzy of media messages to choose a particular side in this food fight. From what I have read, there are valid points on all sides. School meals are a complicated, nuanced issue, one that does not benefit from polarizing tweets and political rhetoric.

I am taking the “side” that I know best – one that often gets lost as the food fight heats up. I am supporting those who eat and cook school meals that rock. Millions of American children depend on school meals for the nourishment they need to succeed in academics, arts and athletics. Very often the quality of school breakfast, lunch, supper and snack far exceeds what they are fed at home or choose for themselves out in the world.

School Lunch, Bethel School District, Eugene, OR

School Lunch, Bethel School District, Eugene, Oregon

Thousands of dedicated, hardworking school nutrition professionals do their best every day to serve the healthiest meals possible –with reams of regulations, serious financial constraints, and complaints from every corner. I am not naïve; I know that nutrition nirvana in not found in every school. I also know that school nutrition programs do not serve “unlimited pizza and french fries every day,” kill kids with junk food, or want to roll back ten years of delicious improvements in school meals. Most are trying to develop farm to school contracts, plant school gardens and write grants for new kitchen equipment, while also helping kids to make healthier choices at school and home.

Farmer Delivers Vegetables to Moharimet School, Oyster River District, Durham, New Hampshire

Farmer Delivers Vegetables to Moharimet School, Oyster River District, Durham, New Hampshire

If I could wave a magic wand, I would ask everyone who cares about kids’ nutrition to take a deep breath, step back and think about how we can truly support school meals that rock. How can we find the middle ground without getting involved in a raucous election year debate that is more about being right than feeding hungry kids? How can we learn from districts that make smart nutrition work – recognizing vast differences among states and communities – to help those that are struggling? One nutrition solution does not fit all, but solutions in one district can help to inspire excellence in others.

We need many hands – from field to fork – to continue the positive changes in school nutrition programs. Legislators, farmers, ranchers, manufacturers, dietitians, chefs, superintendents, school nutrition professionals, parents and students need to talk with each other more –and yell about each other less. If everyone agrees that some flexibility in the meal standards probably makes sense, then let’s sit down and figure how to make that happen.

I doubt anyone inside the beltway is going to listen to my advice. Positions are now entrenched and politics are driving decisions more than science. For everyone else, if you want to get involved in school nutrition, here are my suggestions.

  • Go eat a meal in your local school to experience the daily reality of feeding hundreds of hungry kids in minutes rather than hours.
  • Spend some time in a school kitchen listening to what works under current guidelines and where flexibility would be helpful.
  • Join your local school wellness committee, anti-hunger coalition or local food group to create strategies that work.

What am I going to do? Continue my virtual tour inviting Katie Couric – and anyone else who cares – to do school lunch in cafeterias around the country. Every day I discover a new school serving amazing choices, a new program planting actual seeds of healthy food or a new hero teaching children to cook delicious nutrition.

There’s No Need To Ban Flavored Milk From Schools

As a Registered Dietitian (RD) who has dedicated 30+ years of work and volunteer life to child nutrition, I believe flavored milk has a place in school meals. Disclosure: I am proud to work with the National Dairy Council and regional dairy councils, including Western Dairy Association. However, all the opinions here are my own. This blog was first published as Guest Blog: No Need to Remove Flavored Milk.

First, the facts about today’s flavored milk in schools: This is not the chocolate milk served ten – or even five – years ago. Dairy processors have responded to nutrition concerns and continually renovate their products.

Gonzales Unified, Monterrey (CA) Home-style Chile Verde, Beans, Rice and fresh local tortillas

Monterrey (CA) Home-style Chile Verde, beans, rice and fresh local tortillas

Secondly. the real nutrition issues: While some US children are getting too many calories for their activity levels, many are under-nourished. The 2010 Dietary Guidelines for Americans listed four nutrients of concern for both children and adults: calcium, vitamin D, potassium and dietary fiber. Our low consumption of these nutrients can affect our health today and in the future.

Just like white milk, flavored milk provides three of the four nutrients of concern – all of them except dietary fiber. All types of milk are excellent sources of calcium and vitamin D, and good sources of potassium. All are nutrient-rich beverages, packed with many other nutrients kids need for strong bodies – protein and phosphorus, along with vitamins A, B12, riboflavin and niacin.

Banning flavored milk could potentially lead to a small reduction in calories consumed by kids at school. However, it also can have serious unintended consequences as documented in the recent study of 11 Oregon school districts. When flavored milk was removed, total daily milk sales declined by nearly 10 percent. Although white milk sales increased by 161 cartons per day, almost 30 percent was thrown away. Eliminating chocolate milk was also associated with about 7 percent fewer students eating school lunches.

I am not surprised by these results. They confirm previously published studies and the experience in many cafeterias. Flavored milk bans do all the wrong things in child nutrition programs. We need more nutrient-rich food for hungry students, more students who are well-nourished and ready to learn – and fewer expensive-to-replace nutrients dumped into trashcans.

Lake Stevens (WA), Customized 'Power Bowls' with fresh, local produce

Lake Stevens (WA), Customized ‘Power Bowls’ with fresh, local produce

Finally, working together to improve nutrition in schools: There has been a revolution in school nutrition programs across the USA, but we have still have plenty of work to do, especially in low-income, at-risk communities.

  • Want kids to consume less sugar at school? Let’s provide nutrition education for families (lots of sugar is brought to cafeterias from home). Let’s implement USDA’s Smart Snacks in School rules and shift the focus toward smarter choices everywhere on school campuses. Flavored milk is not the most significant source of added sugar in children’s beverages by a long shot. Soft drinks, sport drinks and juice drinks have more sugar and fewer nutrients.
  • Want students to drink more white milk? Forget bans. Let’s institute positive nutrition and culinary education into the curriculum, Let’s use smart marketing techniques to make white milk the more convenient choice at the front of milk coolers. Let’s not put nutrient-rich milk in the garbage and throw important nutrients out with misplaced concerns about small amounts of sugar.
  • Want healthier kids, schools and communities? Let’s put our passion for child nutrition toward effective partnerships on positive ways to improve access to delicious nutrient-rich at school and at home. Let’s look for ways to get kids active before, during and after school with programs like safe routes to school and active recess. Fuel Up To Play 60 is great way to bring nutrition and physical activity to schools – along with grants to purchase equipment and training to implement sustainable changes.

Let’s stop wasting our time, resources and food on negative nutrition campaigns. Let’s work together to make the learning connection for all children – because we know that healthier students are better students.

Dear Katie Couric: Let’s Do School Lunch

Dear Katie Couric,

My friends and I would like to invite you to lunch in some very trendy, very healthy – but clearly undiscovered – dining rooms around the country. We heard your recent Good Morning America comments that “50% of school districts serve junk food for lunch, fast food for lunch. Kids are getting terrible choices.” We are delighted to tell you that nothing could be farther from the truth.

The real news about school lunch is that 30+ million students enjoy amazing choices every day. Thanks to the 2010 Healthy Hunger-Free Kids Act, dedicated school nutrition professionals and thousands of health, nutrition and community partners, kids now have access to a truly amazing variety of:

  • Fresh fruits and vegetables, sometimes organic, often local or even ‘hyper-local’ – straight from school garden
  • Whole grains, including quinoa, brown rice and other gluten-free options, as well as freshly baked whole wheat rolls and whole grain pizza crusts
  • Lean proteins like hummus, black bean salad and grilled tofu, boat-to-school salmon in Alaska and Montana beef for Montana schools
  • Delicious dairy products, such as Greek yogurt parfaits, berry smoothies and artisan cheeses, in addition to low-fat/fat-free milk at every meal

But, please don’t take our word for it. Come see the amazing variety and taste the deliciousness that is school lunch in America today. We’re so sorry that the Fed Up researchers did not dig deeper into the revolution in schools meals (breakfast, lunch, snacks and suppers) growing in thousands of districts.

School Nutrition Professionals make daily salads. El Monte City Schools, California (May 2014)

El Monte City Schools, California: School nutrition professionals make daily salads (May 2014)

Here are a few tasty tidbits showing how well fed our children are in schools today:

  • USDA Farm to School Census: In USDA’s most recent survey (SY 2011-12) schools invested $354,599,266 in local economies by purchasing local foods.
  • National Farm to School Network: More than 1,000 local food champions recently met in Austin to celebrate and ‘power up’ for expanding programs.
  • USDA HealthierUS School Challenge: 6,730 schools in 49 states and DC have met rigorous nutrition and physical activity criteria for these awards.
  • Food Corps: This nationwide team of 140 passionate service members and fellows in 108 sites connects kids to real food to help them grow up healthy.
  • Chefs Move to Schools: Hundreds of chefs now work in school programs, as directors, leaders and regular volunteers to train staff and energize kids.
  • Salad Bars Move to Schools: 1.7+ million students are eating up produce packed into 3,400+ new salad bars donated to schools from coast to coast.
  • CIA Healthy Kids: The nation’s top chefs offer culinary resources to schools so they can continue serving tasty, appealing, nutritious food to children.
  • Vermont FEED: This is one example of regional efforts with a nationwide reach to provide nutrition education and culinary training to schools.
Portland Public Schools (OR): Local grilled Asparagus on Whole Wheat Pizza Crust (May 2014)

Portland Public Schools (OR): Local grilled Asparagus on Whole Wheat Pizza Crust (May 2014)

Many of us have admired your work for years – and now we would like to share ours with you! Lunch is on us – we just want you to see, and more importantly taste, the amazing changes being served up in America’s school kitchens and dining areas.

You name the date and location – and we will be there to show you how hard School Nutrition Association members work to ensure that children are well nourished and ready to learn!

Sincerely,

Dayle Hayes, MS, RD

President
Nutrition for the Future, Inc.
Billings, MT 59102

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