In the last year I’ve participated in two or three “Nutrition Strategy” meetings held by HISD Food Services, sessions which convene stakeholders from the district, the parent community, the public health profession, the urban gardening movement and elsewhere to discuss our district’s school food. One of our first tasks was to draft a new mission statement for HISD Food Services, a statement which now routinely appears on the department’s emails and communications material:
Our Nutrition Mission: “Houston ISD will be a leader in child nutrition and wellness by providing the highest level of nutrition possible on our campuses, by providing comprehensive nutrition and wellness education, and by engaging the entire HISD community to teach our children the benefits of making healthy choices.”
I do believe HISD is working toward these goals and it was my intention to start this blog off on a positive note by sharing news of some of those good developments. But last week I received a tweet that gave me serious pause. It was a photograph of one child’s “lunch” in an HISD middle school cafeteria — bright red, baked Flaming Hot Cheetos (aka “hot fries”) covered with processed nacho cheese sauce.
Just to be clear, this was not a lunch brought by the child from home, nor was it purchased by the child off campus. This “lunch” consisted of foods offered to our children by the district itself, motivated entirely by profit.
As readers of The Lunch Tray know, I appreciate the financial and logistical obstacles facing any school district operating under the National School Lunch Program, and I believe my expectations for what can be achieved in terms of school food reform are realistic. I’m not one of those parents who insists that school food must be organic, locally-sourced, grass-fed, fair trade and sustainable. All of that would be great, to be sure, and I hope we see such food on lunch trays in the future. But for now my goals are more modest: just more freshly prepared food, more whole foods, fewer highly processed and chemically-preserved entrees, and a more varied menu, particularly at the middle and high school levels, so we don’t teach our kids it’s OK to eat pizza and burgers five days a week, week in and week out.
And when it comes to the district’s “a la carte” lines, which is where the child above obtained his or her bright orange “lunch,” I’d like HISD to take seriously its mission to offer “the highest level of nutrition possible.” As San Francisco school food reformer Dana Woldow once put it on The Lunch Tray, products like Reduced Fat Doritos. Baked Flaming Hot Cheetos, and 100 calorie Rice Krispies bars are “better for you” “in the sense that it is ‘better for you’ to be hit on the head with a brick only twice instead of three times.” Clearly such foods are not offering the “highest level of nutrition” possible, but as long as they’re sold in our lunch rooms, kids like the one above will make an entire meal out of them — to the detriment of their own health and their ability to learn effectively in the classroom.
As the chairperson of the nutrition committee of HISD’s School Health Advisory Council (SHAC), I’m working with a dedicated group of parents and public health professionals to address the issue of a la carte foods in HISD — both the items sold by the district itself (like the Flaming Hot Cheetos above) and items sold by parent and student groups (usually in violation of state rules) as campus fundraisers. I’ll keep you abreast of our progress here on The Spork Report.
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