The U.S. Department of Agriculture (USDA) has proposed that the rules regarding the federal school lunch program be revised to limit the servings of frozen and fresh starchy vegetables to one cup per week and to eliminate the use of these vegetables in the federal school breakfast program. The vegetables would include potatoes, corn, peas, lima beans and other starchy vegetables. USDA proposed this measure as part of an effort to address childhood obesity, and was especially focused on the use of frozen French fries and other frozen potato products in school lunches. Critics of this proposal note that starchy vegetables can be an important source of vitamins, minerals, and fiber and provide variety in school meals. The range of dietary changes proposed by USDA, including increased emphasis on serving fresh rather than processed food, will increase the costs incurred by schools by about 50 cents per breakfast and 14 cents for lunch. Recent increases in federal funding for the school lunch program will not be sufficient to cover these increases. Some schools are also concerned about the increased emphasis on fresh produce because there may be limited affordable choices in the winter, there is more product shrink than with canned or frozen fruits and vegetables, and fresh produce requires more cafeteria labor to handle and prepare.
U.S. Senator Susan Collins (R-Maine) and Senator Mark Udall (D-CO) are leading the opposition to the USDA proposal. They have indicated that school administrators should have the flexibility to set menus that provide a variety of nutritious meals at an affordable price. This issue will likely be resolved by the US Senate and House of Representatives in the context of reconciling the USDA Fiscal Year 2012 Appropriations bill.
Article written by Rob Neenan, Senior Vice President
California League Of Food Producers