WeAreChefs

School Lunch Program

I've made numerous attempts to contact the school boards, the district offices etc. I want to make changes to school lunch programs in 2 local school districts. I have research to support my quest. Anyone have any insight on how to break the silence?

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Permalink Reply by Sarah Huskey, CC on October 20, 2008 at 5:21pm: Contact your School Board members, they work for you! If you don't have a personal "in" talk to parents of kids in the system, look for parents of diabetic or overweight kids or other groups who may be compromised in a way that addressing school meals would be beneficial (think - allergies, gluten free etc). Contact your friends in the nutrition and dietary support roles at the local children's hospital.

Which school systems in what city are you trying to break in to?
Sarah; ▶ Reply to This

Permalink Reply by Paul Midgley on October 21, 2008 at 12:37pm: I'm in Central New York, and the school districts are North Syracuse and Baldwinsville. I have 2 children that attend North Syracuse and my girlfriend has a child in Baldwinsville. I've approached the superintendants from both. The NS super gave me a polite brush off while the B'ville lady turned and walked away without a comment.; ▶ Reply to This

Permalink Reply by Michael Chapman CCC on October 20, 2008 at 8:26pm: I was looking into the same thing. There is a program a fellow Chef told me about on the net called Challage The Luch Lady. I braught it up to the local school board. Its pretty much switching fresh foods with the canned and processed and baked and grilled instead of fried foods. Just like a buisness bring menues and cost to a open school board meeting. Voting is done there at that time. I'm planning on showing what I mean for two weeks next school year to show parents and teachers that kids will be more energetic and able to focus more with different eating habit at school. Try it, maybe with three or four kids. Fresh couldnt be more costly than processed. Chef Mike Chapman(Chef And Child Chair); ▶ Reply to This

Permalink Reply by Paul Patterson on October 23, 2008 at 1:56am: Check out the web site of Two Angry Mom's. Amy Kalafa (producers @angrymoms.org) They might have some insight on where to begin.; ▶ Reply to This

Permalink Reply by Julia Bolin, CC on October 30, 2008 at 12:47pm: The schools in WV have adopted a very strict policy on what foods are allowed into the school (I.E. school parties) and are working on trying to have healthier lunches. But, some of the food our schools get is commodity food from the Federal Gov and those foods aren't always healthy.

Our schools (in my home county) have beautiful, fully functional kitchens...and they mostly just use heat 'n eat products.

They do cook a really good meal on Wednesdays and every other Friday.; ▶ Reply to This

Permalink Reply by Paul Midgley on October 31, 2008 at 2:57pm: God how I miss West Virginia! I went to school in Morgantown, stayed there for a couple years after, then lived in Beckley for 3 years! Loved it!; ▶ Reply to This

Permalink Reply by Mark Webster, CEC, CCE, AAC on December 8, 2008 at 11:30am: Looking at most school lunch programs its no wonder why kids are having a hard time trying to keep their weight in line. My wife teaches and I know how the food service departments are run. I can see where having a tightly controlled budget is a must, especially today with our current economy. But they could change the direction of their menues if they used more fresh items. I know as soon as I wrote that someone is going to remind me that they don't pay the kitchen staff very much and not to expect to much from them. Locally I know that we have enough Chefs to really make a difference by volunteering a few hours/days to help get their programs where they should be. Simple classes such as knife skills, basic cooking procedures etc. could help alot. Dieticians, I know that in most cases you are the General Manager or Head person in these programs. While Chefs and Dieticians don't also agree on food items - look outside of your comfort zone and contact your local Chefs Association. Please...I want my daughter to grow up healthy!; ▶ Reply to This

Permalink Reply by Michael Grieb on January 11, 2009 at 11:16am: St Paul MN has done a make over. Very progressive with studies to prove the benefits.; ▶ Reply to This

Permalink Reply by Michael Ty on March 26, 2009 at 3:59pm: Chef:

I would try the USDA office. As the national president back in 193-1994, under my term of office I launched "The School Lunch Challenge" at the convention in 1994. It was repeated in 1995 in New York City. A contact I had was a lady by the name of Barbara Martin and she was based out of the Mid-Atlantic office. Her email address is Barbara.Martin@fns.usda.gov and her telephone number is (609) 259-5138.

I would start there, then go to the ASFSA, who was one of our partners at the challenge and the President of that organization I believe presided in South Carolina, where she continued to champion this effort. Her name eludes me, but Barbara might be able to help you.

Let me know how that pans out.

Good Luck,

regards,

Michael Ty
Candidate for ACF National President; ▶ Reply to This

Permalink Reply by John Griffin, CEC, CEPC on March 26, 2009 at 7:50pm: Chef Midgley,
I have in the past been the food service director for a K-12 district in the Hudson Valley. I can tell you this is probably the most challenging, and most rewarding type of cuisine I have encountered. The systems, routines, and menus are politically entrenched, and cannot be changed by mere suggestion.
You, as a Chef, Parent, or Citizen, have little or no power in trying to implement any new ideas which you may be trying to bring to the students. Plus, the work involved in learning what will work in a school situation is pretty involved. Feeding kids at home, or a restaurant, is a very different perspective than what is needed in schools. In a public or private school there are state, national and local systems which have to be followed. The systems in place to provide this food, with part time, long term personnel, are difficult to change. The reimbursement system has to be a consideration. You can't just suggest stuff and expect it to work, or be used.
So, what I would suggest, is that you start by volunteering at the school, for a long time. Start by doing some sort of show for the kids. Say, a healthy local fruit display. A Special mac and cheese contest, with three styles, kids get to vote. An ACF Chef & Child event with your local chapter.
In this way, you would start to be known to the various people in the district who actually have power to make some changes. Do this stuff for six months or so, go to a couple of BOE meetings, without saying anything, and people will start to talk to you. You will be known as a friend of the district, and of the food service provider, be it in house, or contract. What you are suggesting, a change in school food service policy, can only be successful if viewed as a very long term project.
Good Luck.
Griff; ▶ Reply to This

Permalink Reply by Andy on May 3, 2009 at 12:51am: The Department of Agriculture of the United States (in English, United State Department of Agriculture, USDA) is an executive unit of the U.S. Federal Government Its purpose is to develop and implement policies for livestock, agriculture, food. Their goal is to understand the needs of producers (farmers, ranchers), promote agricultural trade and production, working to ensure food safety, protecting natural resources, improving rural communities and put in the famine.

Juices Drinks; ▶ Reply to This