The Lunchroom Renaissance
Story by Camilla M. Mann
September 8, 2015 – The beginning of the school year, at
least in my household, launches what I, only partially in jest, call ‘The
Lunchbox Wars.” Through the years, my boys and I have battled about their
reusable containers—some were difficult for little hands to open, some leaked
like crazy, and some were banned after ‘the glass incident’ in the cafeteria;
now only plastic containers are allowed at our school. We argued about whether
or not curry egg salad would get them teased at the lunch table.
School lunches, that is to say cafeteria lunches, were mostly off the table because the food
did not meet my requirements for quality and choices. That is changing. School
lunches are enjoying a renaissance thanks to new programs being implemented in
local districts around the Monterey peninsula.
Based on the philosophies and practices of Chef Ann Cooper
who completely revamped the lunches in Berkeley public schools, Carmel Unified
School District (CUSD) adopted a new food services program this school year.
Over the course of a decade, Cooper
eliminated almost all processed foods and introduced organic fruits and
vegetables to the daily menus in Berkeley schools. Cooper also founded what is
now the Chef Ann Foundation, a not-for-profit organization dedicated to helping
schools ensure that every student has access to fresh, healthy food each and
every day. One of her programs The Lunch Box provides schools with free
step-by-step guides, tools, and recipes to improve their food programs. CUSD is
also utilizing Nutrislice, a new software product, that allows families to look
at the lunch menus and see nutritional information on the choices.
One CUSD parent who has students at both Tularcitos
Elementary School and Carmel Middle School shared, “We’re excited for the new
lunches. They are hoping the portions are bigger this year. I’m just glad
they’ll be getting more locally-sourced produce and have more organic options.”
Looking through the menus with her, we agreed that we wouldn’t mind trying the
lunches. Gone are the days when “pizza” and “corn dogs” are choices. Students
are getting “whole wheat pasta with choice of housemade marinara or fresh made
meat sauce, roasted zucchini, and a banana.” Also, the menu boasts: “Fresh
garden salad made with local produce will be served daily.”
Real Good Fish, formerly Local Catch Monterey Bay, has
partnered with Monterey Peninsula Unified School District (MPUSD) through their
Bay2Tray program. Maria Finn, Director
of Marketing and Member Services for Real Good Fish, explains, “We are sourcing
local seafood that normally doesn’t have a market and putting it into school
lunches.” Bay2Tray encourages schools to embrace serving fish that
traditionally would have been wasted because they are by-catch species that are
less familiar to consumers. Or, in the case of our local Pacific grenadier, the
fish is not pretty. But once it’s filleted and prepped, no one would ever know
the fish has a bulbous head, bulging eyes, and oddly tapered tail.
Finn also explains the educational aspect to their program.
“We also send fishermen into the schools to talk with kids and answer their
questions about the ocean and seafood.” She recounted when fisherman and chef
Kevin Butler recently visited Ord Grove Elementary in Seaside. “The students
had a lot of questions. Some were easy and some a little tougher. Along with
sparking their passion for the ocean, we hope they start healthy eating habits
for life.”
Both programs – CUSD’s version of the lunchbox and MPUSD’s
Bay2Tray – are making significant headway to combat the Lunchbox Wars and
provide local students and families with some great new food options.
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