The supermarket was our classroom and our kitchens were the labs

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Feingold parents understand how to do this since we have received a unique education. The supermarket was our classroom and our kitchens were the labs.

Challenge your schools to take as many of these steps as they can, and even if they take only a few of them, it will mean much better food for the children. If they can implement even just one of these, it will be a victory, and you can go back next year and ask for more once these changes are in place.

  1. Ditch the dyes. Any food now being served in school cafeterias can be found in a dye-free version, often at no increase in cost. We know that this simple step will remove one of the worst offenders. Food distribution companies routinely offer a wide range of options, so they can provide this.
  2. Get rid of the other unwanted additives.Schools can order foods with out fake flavorings, synthetic sweeteners and the petroleum-based preservatives from their distribution companies. Two other harmful additives, found in astonishing amounts in typical school foods, are MSG and its many clones and high fructose corn syrup. These are used to compensate for the lack of real food.
  3. Commodity foods. Supplement the food from distributors with low-cost commodity foods available to schools from the Department of Agriculture. (Sadly, schools are allowed to take the basic, healthy commodity foods and swap them for highly-processed junk versions.)
  4. Natural food companies. There are companies, such as Revolution Foods, that provide healthy school lunches; while the cost might be slightly higher, the value is far greater than a school’s factory foods.
  5. Go back to the 1950s. Prepare food as it was done in our parent’s and grandparent’s day, and as it is being done in many other countries. This might require the purchase of stoves, pots and pans, and (dare we dream?) they might even provide real forks and spoons!
  6. Cook it, don’t thaw it! To supervise these reforms, schools should hire someone who actually knows how to cook! Culinary schools produce young chefs every year who could easily create recipes and train the cafeteria staff, and who would prefer a job like this to the type of career generally open to them — working until the wee hours, in a hot kitchen at Applebee’s, for very low wages.
Why not use the funds to hire school cooks and serve real food?