School Foods

#nowweknow that PPS, under the direction of Chef Coby Farrow of NutriServe, is rolling out a new plants-rich framework for school meals, we are excited about power foods at breakfast as well as lunch!
From the piece: Students who start the day with breakfast do better on standardized tests, have fewer behavioral problems in the classroom and miss fewer days of school. When students skip breakfast, even if they are otherwise well-fed, they are more likely to make errors and have trouble recalling details. For students who live in food insecure households, the negative effects of missing breakfast are more pronounced. Over time, undernourished students will see lower grades and standardized test scores and are less likely to succeed in school. The cognitive effects of food insecurity also can translate into disciplinary incidents and mental health issues.
Here’s the link.

There’s big news about school meals at Princeton Public Schools! Here’s an excerpt from the Request for Proposal upon which the new contract is based: “The Princeton Public Schools view their cafeterias as an extension of their classrooms – and of their values. We are looking for a food service management company that shares our commitment to the health and wellness of our students, to the sustainability of our planet, to the provision of quality food for all children regardless of economic means, to partnership with our community, and to food as an entry point to learning. The successful food service management company will manifest these values through fulfillment of the following objectives of our food service program:” and then goes on to list specifics in categories of food quality and choice, education, sustainability and assessment. Here’s the quick version: “Offerings should reflect a globally adventurous and seasonal menu of nutritious, appealing foods, largely consisting of legumes, vegetables, whole grains, seeds, fruits and healthy fats….No processed meats should be served. All milk offerings should be organic…To the extent possible, foods should be fresh and locally sourced within 100 miles…Snacks offered a la carte should exceed the USDA Smart Snack Standards and contain no high fructose corn syrup, no added sugar, no food dyes, no trans fats, and be low in sodium. Examples include fresh or dried fruit, raw vegetables, seeds, popcorn, pretzels, and snacks in which the primary ingredient is a whole grain.”
Here’s the youtube video. Start at 49:02 and go to 1:00:14.
https://youtu.be/FFTyRjN84kA

Thrilled to report that the Princeton Public Schools has published its Request for Proposal for its Food Service Management Company.