Public schools in Greeley, Colorado are taking back the reins in the fight against childhood obesity, reports the New York Times. They’ve hired a grad from one of the the most prestigious culinary schools in the world, invested in teaching their staff a week-long refresher course in kitchen skills and safety and are putting fresh food back on their students’ plates.
In the state with the least childhood obesity in the country, Colorado’s Weld County is making an example of their public schools for the good of the rest of the country. They’re implementing cook-from-scratch methods in their elementary, middle and high schools to combat the corporate-driven, nutritionally-deficient, processed foods that have taken over the lunch tray in the last few decades.
The transition for the rest of the country may take some time, though, as schools struggle with budget shortfalls and staff cuts (although a food consultant quoted in the article states that cooking from scratch could actually save schools money in the long run). Other schools don’t have the facilities or equipment to support from-scratch cooking. But isn’t the health and nutrition of our kids the most important thing next to their education?
Do you pack your kid's lunch to avoid cafeteria food? Do you think your school district could stand to make any of these changes?