Is it Healthy to Leave School Lunch to the Feds?
Sarah Reid, RHNC
It used to be that having to eat a school “hot lunch” was something children dreaded, and avoided at all costs. The food was characteristically bad, the product of over-processed, over-cooked, and overly reheated foods the institutions relied on to keep costs under control and toe the basic government nutrition line. If you had a choice, chowing down on a baloney or peanut butter sandwich, baby carrots or grapes, a juice box and maybe even a cookie or two from your lunchbox meant escaping mushy peas and “mystery meat” with the mandatory milk carton from the lunch lady. In highschool there was a bit more choice of the matter – most of us made our own lunches or left the campus to eat, and the only items that ever sold out in the cafeteria were the French fries and onion rings. While there were several “Eat Smart” options on offer, and some were admittedly decent (especially when the cooking was taken over by the culinary arts students), the fact remained that it was over-processed, often bland or super-salty, and even the salads and wraps were limp and overdressed.