Weekend reading: Scratch Cooking in Schools

The Chef Ann [Cooper] Foundation has issued This report.

The report, while recognizing obstacles, explains why scratch cooking matters so much.

To protect and improve children’s health — and to access cascading academic, environmental, and economic benefits — schools must serve students more minimally processed meals cooked from scratch. While most schools want to serve their students more scratch-made meals, their ability to do so is significantly limited by systemic labor, financial, and infrastructure barriers, as well as public perceptions that devalue the critical role school food professionals play in suppporting the well-being of our nation’s children.

Its food policy priorities are well worth attention, especially now when the Make America Healthy Again (MAHA) movement is focusing on schools.

Let’s hope the MAHA leadership takes a good look at this report.  Thanks Chef Ann!

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