Improving nutrition and food quality
Obesity and diabetes are significant risk factors for a broad range of diseases, not the least of which is Covid-19. Developing good nutrition habits in students will save lives. The Hunger-Free Kids Act, passed by the US Congress in 2010, established higher nutrition standards, utilizing evidence-based science and recommendations from the Institute of Medicine: less sugar, salt and fat, more fruits, vegetables and whole grains. Most school lunch menus have now complied to these standards, but they also offer an abundance of factory-farmed animal products and heavily processed foods. In fact, most meals aren’t prepared from scratch and don’t use fresh fruits and vegetables. Instead, foods are prepackaged, highly processed, frozen and then heated before serving.
The CDC states that “schools are in a unique position to promote healthy eating and help ensure appropriate food and nutrient intake among students. Schools should ensure that only nutritious and appealing foods and beverages are provided. Schools play a particularly critical role by establishing policies and practices that support healthy behaviors…and also provide opportunities for students to learn about and PRACTICE healthy eating.”
Many school districts across the country (for example, Berkeley, with their School Lunch Initiative) have proven that it is possible to provide school lunches by buying locally, seasonally, and sustainably with creativity and flexibility. And this can be done for a reasonable price: the 2019-2020 cost for Berkeley elementary students’ lunch is $4.00.
The Three Village Parents’ Alliance recognizes that every child in Three Village Central School District deserves a school food program that supports healthy growth and development with quality meals and food education.