• Teach the relationship of food to health.

    Food quality depends upon soil quality along with fertilization & growing practices for our vegetables; and on the care and feeding of our food animals. Some aspects of high-tech farming negatively impact health. Natural methods of pest control must replace toxic chemical pesticides and herbicides.

  • Promote 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

  • Whenever possible, promote onsite (school grounds) fruit and vegetable growing programs such as Alice Waters’ Edible Schoolyard Project.

    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.
    • If such programs are created:
      – 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.
  • School programs to emphasize more fruits, vegetables and pure water; raw foods rich in enzymes that include fresh fruit, salad, nuts and seeds;

    Minimally processed foods; ample protein; 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.

  • Promote 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.

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