Arlina Araujo

Hello!My name is Arlina Araujo, I am a student at UCSD, double majoring in psychology and sociocultural anthropology. I enjoy learning new recipes and cooking with my family, going to the beach, and movie nights. I am a senior and will be graduating this year, looking forward to the next chapter!

School Meals

Nutrition, Cultural Diversity, and Environmentally Sustainable Practices

Many of us have memories of our favorite school meals that are nostalgic and bring pleasant memories, so much so, that we used to look forward to it being served at the cafeteria. Yet, we also can clearly recall the foods that we avoided at all costs. Although this may still be relatable to some students, school meals have gone through many changes regarding what is served and in recent years, teaching students their role in the environment has been a focus. Thus, a movement towards implementing healthier eating habits has begun at schools, extending from elementary school cafeterias to university dining halls, where the importance of eating a nutritious and balanced meal is emphasized, while incorporating environmentally sustainable practices in culturally diverse meals.

History and Background

To analyze the present, it is important to understand the history. The goal of offering lunch at school, was to help address issues surrounding poverty. In 1908, the first school lunch program, which became The School Lunch Committee, was developed by a New Yorker named Mabel Hyde, who saw the need to help children from disadvantaged economic backgrounds not go hungry (Ruiz 2015). Elementary students were offered free or reduced-price lunches and within 10 years, this program would become one of the most successful of its time. These sites were located in Manhattan, the Bronx, and Little Italy, New York.

Interestingly, Hyde observed that the children would be encouraged to eat the lunch offered if it were adapted to their cultures. In the case of the site in Little Italy, the student body was composed of Italians and only Italian cooks were hired to match the taste profile of the students. The school lunch menu included items such as minestrone or cabbage stew cooked with oil and garlic, meat and potato sandwiches, and macaroni (Ruiz 2015).

Figure 1. minestrone soup (upper picture)

Figure 2. meat and potato sandwich (middle picture)

Figure 3. macaroni (lower picture)

Figure 4. Sample menu from "The Penny Lunch Has Spread Faster than the Measles" written by A. R. Ruis

History and Background Cont.

As the success of The School Lunch Committee was advancing, so was the need to expand to other cities within the United States. The committee was composed of volunteers and did not have the resources to expand, therefore, in 1919, the program was passed to the hands of the Board of Education (Ruiz 2015). Unfortunately, the hopes of reaching other elementary schools were crushed by the Board of Education, which instead saw this opportunity to hire pro-profit companies to deliver the meals. These companies did not have any regulations, and most importantly, did not offer free or reduced lunch (Ruiz 2015). There was also no interest in providing meals that respected religious preferences such as Kosher foods, nor did they serve culturally diverse meals. The school lunch menu consisted of "American" meals such as cream of pea soup and peanut and cottage cheese sandwiches, among other items.

It did not take long for the Board to change their policies as issues such as malnutrition in children were on the rise.

Figure 5. Brown Betty: This is an American dessert similar to a cobbler which is baked with fruit inside.

Figure 6. "The Penny Lunch Has Spread Faster than the Measles": Children's Health and the Debate over School Lunches in New York City, 1908–1930, written by A.R.Ruis

What is happening today in elementary schools?

Although the past of school meals was a little rocky, the school systems have changed for the better in addressing important factors of nutrition. The state of California became the first to implement free meals to all students, regardless of socioeconomic background, in the 2022-23 school year as stated in the California Department of Education website. This great advancement is an opportunity to offer nutritious and balanced meals to help with health issues children are facing, such as malnutrition.

Malnutrition can be observed in different perspectives. On one side of the spectrum, its definition consists of “chronic hunger or undernourishment” while it can also be defined as the “excessive intake of calories,” both of which lead to health complications (Sachs 2015: 318). Childhood obesity, stunting (a condition that affects the growth of the child), and wasting (a low weight in proportion to height), are some examples of health concerns (Sachs 2015: 319).

In efforts to offer a balanced meal at schools that addresses malnutrition, there is less inclusion of highly processed foods and more incorporation of local, healthy products with an emphasis on teaching children how to care for the environment, which produces the food they consume. For example, the San Diego Unified School District has created programs such as Farm to School, Harvest of the Month, Garden to Café, and Love Food, Not Waste. These programs are educating students on how to incorporate healthier options into their meals, grow seasonal produce in school gardens, allows them to eat what they harvest, and introduces awareness of food waste.

In the EAT- Lancet Commission article, it is mentioned that addressing food waste can be improved by having an efficient method of meal distribution, such as the Love Food, Not Waste program. This is limiting the food loss, the food that ends up in landfills, and is helping the community in need. It also mentions that promoting agriculture in community, household, and school gardens are a great way to help support “biodiversity and ecosystem services” (EAT- Lancet Community 2022: 9).

Figure 7. Farm to School Flyer: Aims to use local products in school meals, including community garden produce.

Figure 8. Love Food, Not Waste is a program : Rescues the food not served in schools and is given to other organizations such as Feeding San Diego.

Figure 9. Each Wednesday in the San Diego Unified School District, a locally grown vegetable or fruit is served in the salad bars. There is also an educational video about choosing healthier foods that is shown to the children.

Garden to Café

Figure 10. This program allows children to harvest the produce from their school gardens and have it be served in the school meals.

What do school meals look like across the country in the present?

Chicago District School Menus

Figures 11 & 12: Sample menus from Chicago Public Schools website

San Diego School District Menus

Figures 13 & 14: Sample menus from San Diego Unified School District website

As noted in the calendar of the school in the San Diego area, the meals provided for breakfast include whole grains, fresh fruit and 100% fruit juice instead of artificial sweeteners. The calories within each meal are also calculated to help promote better eating habits. We can also observe the cultural inspired option such as concha, Mexican bread. In comparison to the breakfast menu in a school in Chicago, the food options are also including items made from whole grains and fresh fruits. Both menus provide locally sourced items pertaining to each region. For example, as mentioned, San Diego schools incorporate foods from local farmers and Chicago is also including local items like milk and apples.

For lunch, both menus offer a variety of culturally inspired meals and label the item that is gathered from local farms. In both Chicago and San Diego, vegetarian meals such as 3 bean chili, veggie burgers, and salads are offered. This movement of incorporating healthier eating habits of nutritious and balanced meals into breakfast and lunch in ways the children will enjoy, can be seen not just in one place, but across the country as well. Some children can be picky eaters, but having multiple options of cuisines, allows the child to choose the components of their meals.

Both schools seem to be adjusting to children’s flavor palates to help with the process of healthier eating habits while also incorporating sustainable practices of supporting local farms.

What is happening today at university dining halls?

1966

UCSD dining hall

2024

UCSD renovated dining hall

In higher education settings, where the choice of meals is not as restricted like in elementary, students have many opportunities to taste new foods, but it is important to be mindful of what they consume. One great example of the diverse cultural impact in universities are the dining halls.

There is no better place than UCSD to write about the nutritious and diverse meals with an emphasis on environmental sustainability!

UCSD has a total of 10 dining halls on campus, each with different food specialties. Roots is a dining hall that only serves plant-based items, and all things are vegan. Oceanview offers Kosher foods and The Bistro’s menu is Asian inspired which serves popular foods such as sushi. Additionally, there are four markets where students can purchase groceries, on-the-go meals, coffee, and more.

Within these dining options, the University abides by “sustainability guidelines” in efforts to make environmentally conscious choices. Some of these guidelines are that at least 19% of all food purchases for the school, must be items from California, USDA organic, and Fair Trade Certified. It is also important that a minimum of 38% of produce be from locally grown farms. These practices align with the recommendations from the EAT-Lancet Commission, which support working with local farms and minimizing supply chains (EAT-Lancet Commission 2022).

Another program with similar goals that UCSD has adopted is called Rooted in Flavor. This program aims to include more plant based meals, purchase less meat and more seafood. Lastly, switching from dairy to alternative milks at coffee bars will help conserve water.

Making environmentally conscious purchases is important for UCSD, but so is reducing waste at the dining halls. The program Triton2Go, is a program that can be used with mobile ordering. For a $5 refundable deposit, students can pick up their order in a reusable container. Once the container is returned, the student receives the deposit. This is process helps reduce the amount of single-use containers and is a step closer to zero waste.

Figure 15. Rooted in Flavor is a program that is implementing healthier meals with sustainability in mind.

Figure 16. List of the dining halls at UCSD and what each offers. (Left picture)

Triton2Go Program

In Summary

A lot has changed over the last 100 years in the school systems. The diverse cultural inspired meals served from elementary school to universities reflect the impact students have on the schools. Not only are students active participants in transforming the meals offered, but are also engaging in a movement that aims to adapt healthier choices and environmentally sustainable practices.

References

California Department of Education. "California Universal Meals."https://www.cde.ca.gov/ls/nu/sn/cauniversalmeals.asp#:~:text=In%20School%20Year%20(SY)%202022,Update%20of%20State%20Meal%20Mandate.
Chicago Public Schools. "School Meals and Nutrition." https://www.cps.edu/services-and-supports/school-meals-and-nutrition/.
EAT-Lancet Commission “Brief for African Cities”.Governor of California. "California Farm to School" https://www.gov.ca.gov/about/first-partner/ca-for-all-kids/cafarm2school/
Ruis, A. R. “‘The Penny Lunch Has Spread Faster than the Measles’: Children’s Health and the Debate over School Lunches in New York City, 1908–1930.” History of Education Quarterly. http://www.jstor.org/stable/24481675.
Sachs, Jeffrey. 2015. "10. Food Security." In The Age of Sustainable Development. Columbia University Press. https://doi.org/10.7312/sach17314-012
San Diego Unifed School District. "Garden to Café." https://www.sandiegounified.org/departments/sandi_coast_cafe___food___nutrition_services_/our_food_programs/garden_to_caf.
San Diego Unifed School District. "Harvest of the Month." https://www.sandiegounified.org/departments/sandi_coast_cafe___food___nutrition_services_/nutrition_education_resources.
San Diego Unified School District. "Recycle at School." https://www.sdusdsustainability.com/love-food-not-waste.
San Diego Unified School District. "Sandi Coast Cafe." https://www.sandiegounified.org/departments/sandi_coast_cafe___food___nutrition_services_.
UC San Diego. "HDH Dining." https://hdhdining.ucsd.edu/index.html.
UC San Diego. "Rooted in Flavor." https://hdhdining.ucsd.edu/nutrition-services/rooted/index.html.
UC San Diego. "Library Digital Collections." UC San Diego. https://library.ucsd.edu/dc/object/bb6758762b.

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