4.02.2014 As you may have read on the front page of today’s Los Angeles Times link, food waste in Los Angeles schools (and across the state) is too high. Here are our observations, reactions and recommendations.
CFPA has spent years pursuing policies to increase the nutritional impact of school breakfast and lunch programs by expanding participation and strengthening nutrition standards. These improvements are only meaningful to students if the food is consumed. And the long-term benefits depend on students learning healthful habits at school that will last a lifetime.
CFPA strongly supports the federal regulations and funding that are designed to enable students to eat according to the 2005 Dietary Guidelines for Americans. Evidence demonstrates persistent gaps in student dietary patterns, particularly in vegetable and whole grain consumption, as well as excess sodium and sugar intake. The modest changes enacted by Congress and USDA increase the availability of a wider variety of foods. This is a critical way to encourage students to try new and different meals.
CFPA staff visit cafeterias in Los Angeles and other communities throughout California on a regular basis and share the dismay of administrators, teachers and students at how many nourishing – and often delicious – foods are not eaten.
Schools should consider several proven strategies to reduce food waste:
Sliced or chopped fruit. Whole fruit is harder to eat, particularly when it is served very cold. Pre-cut, fresh fruit is always a winner.
Salad bars. Students’ consumption of vegetables is much higher when offered in a self-serve format. Choice is popular.
Tasty entrees. Incorporating the vegetable component into the sauces, sandwiches and main meal is a proven tactic.
Less juice. Most students will drink juice instead of plain milk. Not offering juice will directly increase milk intake – and improve nutrition.
Presentation. Discerning customers expect attractive meals, freshly prepared and displayed to maximize appeal.
Time to eat. Scheduling adequate time for lunch and recess before lunch directly decreases plate waste.
Assessment. Gathering data on plate waste can help inform recipes, menus and marketing.
Variety. Providing more than one entree option can decrease food waste.
Seasoning. Using herbs and spices to liven up the flavor profile of school meals can increase consumption.
Customers. Student taste tests and feedback should be taken into consideration before introducing new menu items.
Many of these strategies are part of the Smarter Lunchrooms Movement link that CFPA is helping to lead in California. Every cafeteria can be a smarter lunchroom. Just as increases in childhood obesity rates are leveling off, policymakers shouldn’t backtrack on important changes in school menus until every effort has been undertaken to make nourishing meals appealing to all students.
Los Angeles schools have taken significant steps to transform the nutritional environment. We look forward to working with parents, teachers, students, administrators, and cafeteria workers to ensure that nutritious meals are an important part of the school day.
Questions? Contact Matt Sharp at 213.482.8200 ext. 201
