Objectives and Goals:

1. Teach the relationship of food to health.  The nutrient quality of food is affected by how we manage and fertilize the soil that grows our vegetables and feeds our food animals.  Some aspects of high-tech farming negatively impact health.  Natural methods of pest control must replace toxic chemical pesticides and herbicides.

2. Promote the establishment of school feeding programs for youth, along with awareness programs for parents and school staff to gain their support such as seen on betterschoolfoods.org, slowfoodusa.org and chefann.com and for the new “how schools can do it” website thelunchbox.org. It’s much easier to effect change of food choices in younger individuals rather than later, after food habits are set.  However, fostering real change for the kids will require community involvement.

3.  Whenever possible, promote the incorporation of onsite (school grounds) fruit and vegetable growing programs such as Alice Waters’ Edible Schoolyard Project (edibleschoolyard.org).  That would provide healthier, more cost effective student meals.  Such a program also provides educational opportunities, including horticulture, and student chef programs while helping to reduce our ‘carbon footprint’ and simultaneously promoting environmental and ‘green’ programs.

• Growing, cooking, tasting and label reading programs will encourage eating of new healthy foods.                                            
• Make the same meals available for purchase by the school staff.
• Budget for, and hire, program developers to set up and supervise these   
  programs for schools.
• Include a head chef staff position.
• Enlist and involve interested local food growers in the development of food raising programs.

4.  School meals for these programs will emphasize more fruits, vegetables and pure water; raw foods rich in enzymes that include fresh fruit, salad, nuts and seeds; minimally processed foods; lean proteins; whole grains like whole wheat and brown rice; a marked reduction of white sugar and white flour; elimination of trans-fats and fried foods; and elimination of food additives, which includes artificial colors, flavors, preservatives (including sulfites and benzoates), and MSG (monosodium glutamate).  Also to be avoided, are genetically modified foods and all artificial sweeteners such as Aspartame, which are present in many diet foods and sodas.

5.  Budget for school and community information campaigns to raise public awareness of the impact of food processing with its nutrient losses, and its excesses of sugar, salt, refined flour, and fat plus many non-food additives that impact all aspects of health, including behavior and learning.

Let’s inspire others toward empowerment and fulfillment