An assortment of vegetables intended to offer beneficial nutrients to students.
As a student-led publication, we do our best to investigate student questions and looming concerns. A student reached out to our publication asking about food policies relating to fruits and vegetables. Before checking out with the cashier, students must pick up a vegetable or fruit item along with their meal choice. The student who reached out to us was concerned that the majority of vegetables are, unfortunately, going to waste.
To follow up on the concern, Watauga School Nutritionist Monica Bolick was interviewed to explain the policy requiring the vegetable or fruit to be picked up.
“The National School Lunch Program is a federally assisted meal program administered by the US Department of Agriculture (USDA) at the federal level. At the state level, the program is administered by the state agency within the NC Department of Public Instruction (NCDPI),” said Bolick. “We receive cash subsidies and USDA foods for each reimbursable meal that we serve. In exchange, we must serve meals that meet the federal meal pattern requirements and offer meals at a free or reduced price to students who are eligible.”
The policy has been in place to promote healthy lunches to the school and students. As Watauga schools follow these federal guidelines they are able to continue to serve meals to students of all dietary needs.
The guidelines specify meal criteria to be met for grades 9–12 to include “2 oz equivalent of meat/meat alternate, 2 oz equivalent of grain, 1 full cup of vegetables, 1 full cup of fruit 8 oz of fluid milk,” said Bolick.
For a meal to be reimbursable at the federal level, a plate must contain three of these sections, one of which is required to be a vegetable or fruit.
Although the cafeteria does all they can with the budget and criteria they must meet, there have been efforts to reduce waste in the past. These efforts were first made by The Sustainability Club last year.
“The project was brainstormed as a school-wide composting initiative, but unfortunately, the project had to start smaller. The last thing the club wants to do is create a burden for our cafeteria staff,” said Leila Zwetsloot, Sustainability Club president. “Thankfully, the club is currently creating a standing composting program to be used by the Foods and Nutrition classes as well as the Agriculture courses. Hopefully, the smaller scale composting initiative can grow into a school-wide program.”
It has been difficult to find a concrete solution to this problem. Students would like to reduce the amount of waste that is being produced and faculty wish to abide by the guidelines set forth while taking the budget into consideration. As of now, food waste can not be combated through the deregulation of serving portions, but the subject matter remains a priority for the Sustainability Club and cafeteria staff.
If you are interested in supporting this change, we recommended contacting our NC lawmakers. The current state senators are Ralph Hise (Ralph.Hise@ncleg.gov) and Ray Pickett (Ray.Pickett@ncleg.gov).
In addition, stay tuned for part two of our coverage which will highlight an additional effort to put this uneaten food to use.
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