Politics & Government

Healthy Schools Act Faces Challenges, Celebrates Success

Passing the Healthy Schools Act through the District Council was one thing, making sure the Act is a true catalyst for change is another battle entirely for those fighting a war for healthy foods in D.C. schools.

Just as author of the Healthy Schools Act, Council member Mary Cheh, receives an award for encouraging recycling in schools through the act, blogger and DCPS parent, Ed Bruske, gets to the bottom of subsidies for processed foods in schools.

Bruske, who contributes to the Better DC School Food blog, recently received a response to his Freedom of Information Act (FOIA) request of D.C. Public Schools for information on the rebates paid to the company that supplies DCPS with its lunches.

When I first started writing about the food being served in my daughter's elementary school cafeteria, I figured there had to be a reason children were being fed Apple Jacks cereal, strawberry milk, Pop-Tarts, Giant Goldfish Grahams and Otis Spunkmeyer muffins for breakfast.

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I was right.

Bruske found that more than 100 companies gave rebates totalling more than $1 million to Chartwells, the food service management company hired by DCPS. Chartwells gained discounts through buying in bulk from food providers like Kraft or General Mills. Some of the difference is passed on to the school districts where the food is sold.

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But a snag in this process is that companies that can offer a better bulk discount are then favored by food service management companies like Chartwells, which means the food that comes to schools is not necessarily selected based on nutrition.

In comes the Healthy Schools Act of 2010, which provides funds for DCPS to provide fresh local products in schools.

Council member Mary Cheh explained the significance of the Healthy School's Act's goals in a prepared statement, "by fostering a connection between how food is grown, how it gets on their plate, and what it does to their bodies, we can begin to change eating habits and ultimately live better lives."

But a DCPS official in charge of selecting healthy foods for schools has reportedly faced resistance from Chartwells because those foods are not sold by preferred vendors, i.e. those that offer rebates.

Bruske points to recent testimony by Assistant New York Attorney General John Carroll before a Senate Panel investigating government contracts in support of his concerns over the role of subsidies.

"Food service company site managers–the food service company employee managing a particular location–are strongly discouraged from making purchases from non rebate paying vendors," testified Carroll.

As he and Bruske point out, the vendors who don't pay rebates are often the very local and small producers that the Healthy Schools Act of 2010 among others would like to partner with. 

To see Bruske's full report and list of vendors from which Chartwells has received rebates go here.

Wednesday, Council member Cheh was honored for the environmental elements of her act with the Potomac Champion Award from the Alice Ferguson Foundation.

In a press release about the award, Cheh said about the importance of recycling “we have to be innovative and creative about using new strategies to change this. I know of no force greater than young people to enlist in doing so.”

While recycling is one noticeable step toward fulfilling the goals of the Healthy Schools Act, Bruske continues to raise concerns about the systemic problems in securing healthy foods in D.C. schools.

What are they serving in local schools this week?

Monday

Homemade Cheese & Spinach Lasagna
Whole Wheat Roll
Roasted Local Cauliflower
Chilled Pineapple Cup

Tuesday
BBQ Roasted Bone-In Chicken w/ Homemade Whole Grain Corn Bread
Seasoned Local Collard Greens
Seasoned Pinto Beans
Locally Grown Apple

Wednesday
All-Natural Chicken Hot Dog on a Whole Wheat Bun
Locally Grown Arugula Salad w/ Local Tomatoes & Parmesan Cheese
Roma Herb Baked Potato Wedges
Chilled Peach Cup

Thursday
Cajun Seasoned Tilapia
Broccoli & Cheese Brown Rice Pilaf
Honey Glazed Carrots
Locally Grown Garlicky Kale
Fresh Banana

Tuesday

Basil Pesto Pasta Primavera w/Chicken, Whole Wheat Spaghetti, & Fresh Diced Tomatoes Topped w/ Parmesan Cheese
Roasted Local Cauliflower
Chilled Pineapple Cup

Wednesday

Carnitas-Style Turkey Soft Tacos in Whole Grain Flour Tortillas
Shredded Cheddar, Romaine Lettuce, & Diced Tomatoes for Taco Topping
Santa Fe Brown Rice Pilaf
Seasoned Pinto Beans
Locally Grown Apple

Thursday

Lemon Pepper Panko Breaded Pollock
Whole Wheat Dinner Roll
Locally Grown Arugula Salad w/ Local Tomatoes & Parmesan Cheese
Chilled Peach Cup

Friday

BBQ Roasted Bone-In Chicken w/ Homemade Whole Grain Corn Bread
Mashed Potatoes
Honey Glazed Carrots
Locally Grown Pear


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