Offering more vegetarian choices in school cafeterias significantly cuts meat consumption without hurting overall sales, British researchers report.
In more than 94,000 college cafeteria choices studied, doubling vegetarian options (from 1 in 4 choices to 2 in 4) reduced purchases of meaty meals by 40-80%.
“Replacing some meat or fish with more vegetarian options might seem obvious, but as far as we know no one had tested it before,” said lead author Emma Garnett, a conservationist at the University of Cambridge in England. “Solutions that seem obvious don’t always work, but it would appear that this one does.”
Shifting to a more plant-based diet is one of the most effective ways to reduce the environmental impact of food production, she said.
When more vegetarian choices were available, they were popular at every meal and meat eaters who ate vegetarian dishes at lunch didn’t go all-meat at dinner, the researchers found.
Vegetarian options have been an “afterthought” on menus for too long, Garnett said in a university news release.
“Flexitarianism is on the rise,” she said, referring to the eating style emphasizing plant-based foods but also allowing for occasional meat and animal products. “Our results show that caterers serving more plant-based options are not just responding to but also reshaping customer demand.”
Simple changes such as increasing the proportion of vegetarian options could be “usefully scaled up, helping to mitigate climate change and biodiversity loss,” Garnett said.
The report was published recently in the Proceedings of the National Academy of Sciences.
Kids are more likely to eat lunches that they pack, or help pack. (Courtesy Michigan State University Extension)
By Sarah Eichberger, Leah Bennett, Michigan State University Extension
Healthy students are better learners. As a parent or caregiver, you can help your child make smarter decisions by providing them with a colorful and healthy school lunch that will fuel their body and brain. When children skip lunch or consume a low-nutrient lunch, they may have problems concentrating in class and lack energy. Consider the following suggestions when planning your next packed lunch:
Involve your child. Ask your child to help with planning and packaging of lunches. Not only is this an opportunity for you to discuss healthy food options, but you can help include nutritious foods that will appeal to your child. Kids are more likely to eat lunches that they pack, or help pack. Make a packed lunch a positive experience for your child by incorporating colorful packaging, leaving little notes in their lunch, and allowing your child to pick out their own lunch box.
Seek balance and color. Create a balanced lunch that is nutrient-rich and includes a variety of foods from all food groups: grain, dairy, protein, fruit and vegetables. Reference the U.S. Department of Agriculture (USDA) MyPlate to find more information on recommended foods and information on appropriate serving sizes for your child.
Stay away from pre-packaged lunches. Although they are appealing due to the convenience factor, they are relatively more expensive than packing a lunch, lower in nutritional value, include processed ingredients and typically are higher in sodium, fat and calories. If this style of lunch appeals to your child, be creative and use healthier ingredients to create your own look-a-like lunch by buying plastic containers that have compartments where you can divide different foods. Come up with fun options with your child that will allow them to assemble their own food and give ownership over their meal without the added sodium, fat or sugar.
Keep cold foods cold and hot foods hot. Keep hot foods hot in a thermos or cold foods cold in an insulated lunch box with an ice pack. The USDA Food Safety and Inspection Service has a great tip sheet on keeping lunches safe. The transition from class to lunch may not allow for your child to have easy access to wash their hands. Pack wipes or hand sanitizer in their lunch box to help remind your child to wash their hands before eating.
Healthy eating is about what works for you. As a parent you can help implement small changes to build healthier eating styles with your child as the new school year is beginning. Michigan State University Extension encourages small changes that work for your lifestyle such as allowing your child to pack their own lunch with healthy items that appeal to them.
Kindergaren teacher Joy Howard hands Jerez Prebble his morning meal.
By Erin Albanese
School News Network
Just after the morning school bell rings, West Kelloggsville Elementary School teacher Joy Howard calls up her kindergartners one-by-one to hand them breakfast. They settle back in their seats to sip milk and juice, nibble cereal, crunch apples and devour muffins.
“It makes us healthy,” said kindergartner Jerez Prebble, after polishing off his morning meal.
Following spring break, six teachers at West served breakfast in the classroom as a way to make sure their students not only had the option to eat at school, but that a meal was put right in front of them every morning. It’s a way to get more children eating; while free breakfast has been available to all students before school through the School Breakfast Program for years, the number of them arriving in time to eat was lagging. At West, 79 percent of students qualify for free or reduced-priced lunches.
“The percentage of students at West eating breakfast was way lower than you’d expect the need to be,” said Principal Eric Schilthuis. “We want them to have a nutritious meal to get them through the morning.”
It’s a common scenario. Nationwide, 21 million U.S. children get free or reduced-price school lunch, but only half of those students get breakfast even though they are eligible. That’s according to No Kid Hungry, a campaign of Share Our Strength, a Washington D.C.-based nonprofit that connects children with healthy food offered through federal programs such as the School Breakfast and Summer Meals. In Michigan, offering breakfast is mandated in schools with a free and reduced-lunch population of more than 20 percent. Some low-income districts offer free breakfast to all students.
Research shows starting the day with breakfast has long-term benefits. According to the report, “Ending Childhood Hunger: A Social Impact Analysis” by Deloitte and the No Kid Hungry Center for Best Practices, students who eat breakfast attend an average of 1.5 more days of school; average 17.5 percent higher on math tests; and are 20 percent more likely to graduate high school.
Since serving it in the classroom, breakfast participation at West jumped from about 35 percent to 68 percent building-wide. That should increase more when more teachers offer it next school year. “It’s been a great success here,” said Brenda Jansen, food service director.
Dexter Andrew digs into breakfast at West Kelloggsville Elementary.
The Big Picture
The story is bigger than breakfast: it’s about ending childhood hunger. Amy Klinkoski, breakfast coach for Michigan No Kid Hungry, is working with Kent County districts, including Kelloggsville, to make breakfast more accessible.
Klinkoski recently coached food service directors on implementing a “Grab and Go” option at Union and Ottawa Hills high schools and C.A. Frost middle and high schools. The option allows students to grab prepackaged breakfasts from mobile carts in high traffic areas, such as hallways, entryways or cafeterias. Since starting the option, the number of Union High students eating breakfast has increased by 250 to 300 students per day, she said.
East Kentwood High School offers vending and smoothies to students until mid-morning, and has the highest percentage of students who eat breakfast at a Kent County high school, Klinkoski said.
Wyoming, Godwin Heights, Godfrey-Lee Public Schools, and Alpine Elementary in Kenowa Hills Public Schools have had breakfast in the classroom in place for several years.
Xaded Douglas has got milk.
In Wyoming’s Oriole Park Elementary School, second-grade teacher Danielle Terpstra said eating breakfast in the classroom is part of the routine for at least 50 percent of students. She keeps leftover breakfast items around for snacks later, so nearly every student in her room eats something.
“Some of the kids eat the food as breakfast, morning snack, some at lunch, and even ask to take some home,” Terpstra said. “I believe it gives the kids the necessary start to a healthy body and brain for learning that day.
“I am thankful that we can fill that basic need for so many of them,” she added. “I don’t have any test scores to back my claims, but I really believe that the breakfast is one thing we can do to get our kids just what they need at the start of the day.”
Klinkoski reminds hesitant educators that offering breakfast at the beginning of instruction time is the same type of interruption as having snack time later — and keeps hunger in check earlier. Also, increased revenue from the U.S. Department of Agriculture to pay for more breakfasts offsets the cost of labor and food.
Alaina Humphrey enjoys her juice box.
Why it Matters
According to the report “Ending Childhood Hunger” from The Lunch Box, a network supporting healthy school food programs, 48.8 million Americans — including 13 million children — live in households that lack the means to get enough nutritious food on a regular basis. As a result, they struggle with hunger at some time during the year. The average Supplemental Nutrition Assistance Program monthly benefit is $1.46 per meal, and nearly half of SNAP recipients are children. Three out of four teachers say their students regularly come to school hungry.
In her kindergarten classroom, Joy Howard agreed starting the day with breakfast in class helps her students be more ready to learn until lunchtime.
“Some of the children who needed it the most were missing it,” she said. “There’s a comfort knowing that if they haven’t eaten, they can get it here.”
