My lecture on childhood nutrition and food politics at the University of Georgia has been cancelled: Coronovirus.
I am late in getting to this report on school meals from the Pew Charitable Trusts and the Robert Wood Johnson Foundations, which came out in early December.
Their jointly sponsored Kids Safe and Healthful Foods Project took a good hard look at how schools were faring under the Obama administration’s rules for healthier lunches, breakfasts, and snacks.
Some of their findings:
Most schools are managing; some are still having problems. My guess is that what I’ve always observed is still true: if the school food director and the principal are committed to serving healthier meals, they find a way to do that. If not, they don’t. Schools that cook from scratch do better—but that also takes commitment.
Most needed are (1) enough money to do it right, and (2) education, training, and decent pay for school food service personnel.
Documents and links: