Currently browsing posts about: School-food

I was fascinated by the story in yesterday’s New York Times about the problem schools are having as they try to replace the junk foods in vending machines with healthier options.

Students, it seems, prefer to buy the junk foods.

The Times photo says it all:

What are these machines doing in schools at all?

Schools didn’t used to have vending machines.  Somehow kids managed to survive for a few hours not eating between meals.

If schools must have vending machines—a highly debatable point—how about making everything in them be something you’d like your kid to be eating?

Just a thought.

If you want to work on improving the meals at your kids’ schools, much help is available.  Just in, for example:

From the Center for Ecoliteracy: Rethinking School Lunch: Cooking with California Food in K-12 Schools: a Cookbook and Professional Development Guide. You don’t have to be in California to take advantage of this resource.  It’s full of recipes and good ideas, as are other resources from the Center.

From Amy Kalafa: Lunch Wars: How to Start a School Food Revolution and Win the Battle for Our Children’s Health, Tarcher/Penguin 2011. Kalafa is the writer and producer of the film about school food—Two Angry Moms.  This is her how-to guide to getting involved in and doing something useful about your kids’ school food programs.

From Sarah A. Robert and Marcus B. Weaver-Hightower: School Food Politics: The Complex Ecology of Hunger and Feeding in Schools Around the World.  Peter Lang, 2011.  This is a collection of essays (one of them mine) from writers and thinkers about school feeding programs, domestic and international.  It ends with a long list of groups working on school food issues.

And on my bookshelf from the last couple of years:

Janet Poppendieck’s Free for All: Fixing School Food in America.  University of California Press, 2010.  My blurb says “Extraordinarily well thought out, beautifully written, sympathetic, and compelling.  Anyone who reads this book will find the present school lunch situation beyond unacceptable.  Free for All is a call for action on behalf of America’s school kids, one that we all need to join.”  Poppendieck is a strong advocate for universal school meals. Me too.

Institute of Medicine.  School Meals: Building Blocks for Health Children.  National Academies Press, 2010. This influential committee report says what needs to be done to establish food-based (rather than nutrient-based) standards for school meals.

Kevin Morgan and Roberta Sonnino.  The School Food Revolution: Public Food and the Challenge of Sustainable Development.  Earthscan (UK), 2008.  The UK has its own problems with school meals and so do other countries.  This book presents international case studies focused on sustainability and social justice.

Susan Levine.  School Lunch Politics: The Surprising History of America’s Favorite Welfare Program.  Princeton, 2008.  If you want to understand the history of how school lunches came to be in America, here’s the source.

Ann Cooper and Lisa M. Holmes.  Lunch Lessons: Changing the Way We Feed Our Children.  Collins, 2006.  Cooper was one of the first chefs to get into schools and get fixing.  This is a how-to from one who did it.

Robert W. Surles.  Chef Bobo’s Good Food Cookbook.  Meridith 2004.  I have a soft spot for this one because I’ve been keeping an eye on Chef Bobo’s program at the Calhoun School in Manhattan for years now.   He revolutionized school meals at one school and this book explains what he had to do to do that.  He’s still there and still cooking!

You would like to do something about school meals but don’t know how?  No excuses!

My monthly (first Sunday) Food Matters column in the San Francisco Chronicle:

Q: My kids are heading back to school, and I’m braced for another year of fighting about what they get for lunch. The school says there is a new law that makes things better. Will it? 

A: There is indeed a new law. Getting it implemented, however, will take some doing. With much fanfare, Congress passed the Healthy, Hunger-Free Kids Act of 2010. But unless your children attend one of the 1,250 schools that applied for and won an award from the U.S. Department of Agriculture’s HealthierUS Schools Challenge, they might graduate before seeing its benefits.

 That’s because the law has to be turned into regulations, an interminable process that has barely begun.

 Significant changes

But never mind the law’s odd title. It is meant to do good things. It increases school meal eligibility for low-income children. It encourages local farm-to-school networks and school gardens. It expands access to free drinking water in schools (yes, this is necessary in some places).

Most important, the law gives the USDA the right to set food standards for school meals.

Now the USDA can specify numbers and sizes of food servings, rather than nutrient percentages. This should make it easier for schools to serve foods, not food products, and offer more and larger servings of fruits, vegetables and whole grains.

The USDA can also apply these standards to all foods sold during school hours – breakfasts and lunches, but also “competitive” foods sold in vending machines, a la carte lunch lines and school stores. California is already doing this, but the new law takes it national.

As always, the devil is in the details. The USDA’s proposed rules for implementing the law take up 78 pages of microscopic type in the Federal Register. Because the USDA worried about the effects of the new rules on meal acceptance, participation rates, practicality and cost, it made some compromises.

Its standard for added salt seems generous, and it did not set one for added sugars. The USDA assumed that if other standards were followed, there would not be much room for sugary foods.

Except for milk. The USDA standards require milk to be low-fat but allow it to be flavored (translation: sugar-sweetened). Otherwise, the USDA says, children might not drink milk and will not get enough calcium.

Chalk this up to dairy lobbying. Schools account for more than 7 percent of total milk sales in the United States, but more than half of all flavored milk.

Lobbyists in motion

The proposed standards have set other lobbies in motion, too. One proposal is to encourage children to try new vegetables by restricting starchy vegetables – white potatoes, corn, green peas and lima beans – to one cup per week.

Makers of french fries and produce lobbying groups went to work, and 40 members of Congress have demanded reconsideration. The beef and poultry industries want the proposals to place more emphasis on high-quality, nutrient-rich proteins that offer all essential amino acids in a serving (neither protein nor amino acids are lacking in American diets).

The USDA’s proposals elicited more than 130,000 letters of comment, and the agency now has to deal with them. Officials say they have not even started on the rules for competitive foods.

The USDA must issue final rules by December 2013 and will undoubtedly give schools even more time to implement them. This gives lobbyists plenty of opportunity to create mischief.

Congress might backtrack. Under pressure to cut spending, the House of Representatives added a rider to its agriculture spending bill urging the USDA to scrap the proposals. The House must think the additional 6 cents per meal authorized by last year’s bill was overly generous.

Much is at stake here. School food matters because schools set an example. Schools that offer poor-quality food because it is cheaper are telling children that what they eat is not important. If a school promotes sales of sodas and snacks, it reinforces the idea that children are supposed to be eating junk foods.

Effects on learning

I have much sympathy for what school food professionals are up against, financially and bureaucratically. Nevertheless, I’ve visited plenty of schools – even in low-income communities – where children are served grown-up food, eat it happily and are eager try new tastes.

Successful school food makes the political personal. The cooks cook. They know the students’ names. They make it clear that they care about what the kids eat. They are invariably backed up by a principal committed to the belief that what kids eat affects their health and learning.

The USDA is trying to make it easier for schools to serve healthier meals. Write your congressional representatives to support the proposed school food standards.

Marion Nestle is the author of “Food Politics” and “What to Eat,” among other books, and is a professor in the nutrition, food studies and public health department at New York University. E-mail comments to food@sfchronicle.com.  This article appeared on page G – 4 of the San Francisco Chronicle, September 4, 2011.

At TPMDC, Brian Beutler explains why the U.S. does not have enough money to pay for food assistance programs, safety regulation, better school food, or support for sustainable agriculture.

Thanks to a reader, Sam Boutelle, I have now been introduced to the Cool School Café.  This is a company that markets special deals on processed food products to school food service directors:

Cool School Cafe® Manufacturer Alliance (CSCMA), founded in 1995, is an industry leader in School Foodservice marketing. CSCMA is a unique resource for you, SFS Directors and purchase decision-makers, to learn about food manufacturers serving the industry plus have the opportunity to earn valuable marketing support for their meal program.

The way this works is that your school joins the program, and CSCMA lets you know about manufacturers’ special offers.  You buy the stuff and get points for everything you buy.  You redeem the points for free stuff.  Clever, no?

And what kinds of products are targeting schools?  Try this, for example:

I’ll bet you never would have guessed that something like this could be a health food!  Zero grams trans fat!  Only 35% sugar by weight!

Let’s hear it for nutritionism in action.  All a company has to do to get its products into schools is to get them to meet USDA’s standards for nutrients.

You think USDA should change from nutrient-based to food-based standards?  Here’s all the evidence you need.

I am starting to put together a resource list for anyone who would like to advocate for better school food.

I began by asking Margo Wootan, of Center for Science in the Public Interest (CSPI) how she answers questions about how to help schools improve their food.  Her advice is to visit your local school (CSPI has a ToolKit for this):

• Meet with principal, teachers, parents, food service directors and staff
• Talk about how to encourage stronger wellness policies for nutrition and physical activity
• Focus on healthier meals and removal of less healthful items from vending machines

It’s also useful to work on national policies to make it easier for schools to serve healthier meals (CSPI has guidelines and resources for this).

I also know about a few groups that are working on school food issues.  Some have published guides to getting started or other useful materials.  These range in scope from local to national, and from hands on to policy.:

• Nourish Life: these materials focus on food and sustainability in schools and communities
• The National Farm to School Network
• One Tray
• School Food FOCUS
• Better School Food in partnership with Slow Food USA
• Center for Ecoliteracy’s project on Rethinking School Food
• Cook for America provides consultation to schools and school districts
• Public Health Advocacy Institute suggests ways to use the legal system to improve school food

Do you know of other resources to help beginners get started on school food advocacy?  Please send.  My plan is to post a revised version as a Q and A.  Thanks!

Today’s New York Times has a story about how Mexico is trying to improve school food in an effort to help prevent childhood obesity.

By all measures, Mexico is one of the fattest countries in the world, and the obesity starts early. One in three children is overweight or obese, according to the government. So the nation’s health and education officials stepped in last year to limit what schools could sell at recess. (Schools in Mexico do not provide lunch.)

The officials quickly became snared in a web of special interests led by Mexico’s powerful snack food companies, which found support from regulators in the Ministry of the Economy. The result was a knot of rules that went into effect on Jan. 1.

“What’s left is a regulatory Frankenstein,” said Alejandro Calvillo, Mexico’s most vocal opponent of junk food, particularly soft drinks, in the schools. “They are surrendering a captive market to the companies to generate consumers at a young age.”

By all reports, schools in many Latin American countries sell candy and soft drinks in lieu of real food.  Kids pretty quickly get used to the idea that those foods mean lunch, and eating them is normal.  Never mind the effects of such diets on teeth—dental decay is increasing rapidly—and body weights.

By coincidence, I just received a paper from Brazilian investigators documenting the way soft drink companies are funding physical education activities in that country.  That’s one way to deflect attention from aggressive marketing in schools and other venues.

Last year, Coca-Cola, Pepsi-Cola, and Kraft reported rising profits from overseas sales.  With the U.S. market for their products flat or declining, companies are looking to developing markets for increased sales.  Obesity is sure to follow.

I was pleased to see the article in last Sunday’s New York Times about New York City’s efforts to improve school food.   The story focused on PS 56, a school that serves low-income kids in Brooklyn.

The article  describes the food revolution that is taking place in New York City schools, one described in an excellent report by Hunter College faculty.

In singling out PS 56, the writer chose a good example.

I visited there a year or so ago, and wrote about it at the time under the title “School food: it can be done!”  Its cafeteria is an astonishing place.  The food smelled good.  It tasted good.  The staff cared whether the kids ate what they cooked.

When I asked whether this school was typical, the answer was “not exactly.”  How come it worked?  Everyone pointed to the principal, Deborah Clark-Johnson, who believes it’s important to feed kids well and who totally supported the cafeteria staff.

So one way to improve school food is to recruit caring staff.

Another, for older kids, is to encourage them to make better choices.  An article in the Boston Globe discusses Cornell professor Brian Wansink’s work in this area:

But it turns out that students are susceptible to the same marketing strategies that grocery stores have been using for years. Several experiments have shown that children will be more likely to eat items if they see them early in the lunch line and find them attractive and convenient to pick up. Putting fruit in a good-looking bowl works. So does putting a salad bar in a prominent place. Calling your carrots “X-ray vision carrots” can double sales.

I’ve discussed Professor Wansink’s work on lunch line redesign in an earlier post.  It raises an interesting question: is this the right strategy, or should schools just serve healthy food in the first place?

This is worth discussion.  Want to weigh in?