The annual conference for the School Nutrition Association (SNA) took place a few weeks ago. Vendors lined up in rows, all plying their goods and demonstrating how their products are not just tasty, but also in compliance with tougher U.S. federal guidelines for lunches, effective July 1 this year.
But appearances can be deceiving. According to an attendee, one vendor mentioned that school nutritionists rarely ask for ingredient lists, satisfied with flyers that claim the food would pass federal muster—and be tasty, too. Public health lawyer Michele Simon tweeted pictures from participating food corporations like Dominos and PepsiCo that looked out of place at an event striving to promote healthier eating.
Admittedly, the balance between taste and health is a delicate one to strike. The SNA claims more than 1 million students have ceased purchasing lunch at school since the stricter 2012 nutritional standards went into effect. The association adds that public school cafeterias have wasted almost $4 million in fruit and vegetables, since students just throw out the food they don’t want to eat.
The SNA conference vendors mostly appealed to public school cafeterias, which must adhere to federal guidelines. But how are private schools meeting the increased demand for nutritional lunches?
Calhoun School in New York City hired Chef Robert “Bobo” Surles to improve the food at their cafeteria in response to parent criticism that students were not eating enough healthy foods, instead—according to a New York Times article—eating “plain white pasta, untarnished by sauce, day after day.”
To combat unhealthy options, Chef Bobo began an all-natural regime that included whole-grain pasta and banned ketchup from the cafeteria. Most students enjoyed the food, though there were concerns that the lunches were a “little adult” for fifth-graders. Absorbing the feedback, Chef Bobo reintroduced ketchup and lightened up on some other organic food policies.
Some private schools use their cafeterias as an opportunity to showcase their dedication to environmental issues and healthy lifestyles. Lawrenceville School (NJ) eliminated trays to reduce food waste and now composts scraps on campus. Oak Hill School (TN) supplements its regular cafeteria fare with additions from the school garden—planted and maintained by students.
Other private schools embrace a health-conscious cuisine, albeit occasionally rather than constantly. Brophy College Prepatory (AZ) is determined to ensure students have some alternatives to the traditional cafeteria menu, according to ABC 15. Chef Michael DeMaria makes an effort to provide restaurant-quality food for his students, especially on “Healthy Tuesday” when the school offers meals prepared “hours before lunch just like it would be in a restaurant,” featuring lean meats and veggies.
Whether your school decides to reinvent itself as an organic lunch provider or “stay the course” with the current menu, make sure you look over the ingredient lists of your cafeteria food—you may be surprised at what you discover.
What healthy eating choices do your students enjoy? Share below in the comments!
Additional ISM resources:
ISM Monthly Update for Business Officers Vol. 9 No. 8 Sustainable Lunch Programs
Private School News Vol. 10 No. 7 Healthier School Lunches
Additional ISM resources for Gold Consortium members:
I&P Vol. 29 No. 6 Food Services for Day Schools: Mission and Planning
I&P Vol. 29 No. 8 Food Services for Day Schools: Student Wellness
