The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Better School Food: Can We Get There from Here?

January 27th, 2010 · 2 Comments · Posted in kids

School food insurgents, unite!

School food insurgents, unite!

If you’ve been reading my series of posts about the food served at H.D. Cooke Elementary School here in the District of Columbia, you may be as perplexed as I am about how we might do better. Lots of people–including some school food service directors–wonder if it’s really possible to serve fresher, healthier food in public schools.

I don’t pretend to have an answer to that question. But for everyone who has been asking whether examples of such programs actually exist, here’s a piece from yesterday’s New York Times describing one business model that’s succeeding in California called Revolution Foods.

I suppose that serving truly “fresh cooked” food in schools would constitute a revolution. Does this make Michelle Obama the insurrectionist-in-chief?

Leave a Comment

Please note: Your comment may have to wait for approval to be published to ensure that we don't accidentally publish "spam". We thank you for understanding.

*

  • Torontovore

    The Revolution Foods menu sounds better than I source and cook myself.

    My memories of school food go back to the 1950’s in England. The smell of the cooking was so bad that I’d skip the mid-day meal completely. But if I smelled that aroma today, I’d probably get nostalgically hungry for food I hated at that time.

  • wellness committee member

    Considering the administrative burden and restrictrions associated with participating in the Federal School Lunch Program (e.g., forced commodity foods purchases, calorie contents of lunches), why don’t more school districts go it alone and opt out of participating in the FSLP? Is it just the $$ (subsidized reduced/free lunches), or is there something more….?