For many American schoolchildren, school lunch consists of mass-produced, reheated meals they would rather skip
Chef Josh Gjersand prepares a sandwich for Mount Diablo High School students to try during a taste test in Concord, Calif., Friday, Jan. 13, 2023. The school district in suburban San Francisco has been part of a national"farm-to-school" movement for years, where schools try to buy as much locally as possible.
Increases in money from California’s state government have made it possible for Mount Diablo to buy fresher local ingredients and hire the chef, Josh Gjersand, a veteran of Michelin-starred restaurants. Local farms, bakers, creameries and fishermen now supply most ingredients to the district, which serves 30,000 students from wealthy and low-income communities east of San Francisco.
Some students give the food positive reviews. “I eat spicy chicken every day. That’s my favorite,” said Hunter Kimble, a sixth grader at Tonalea Middle School, where almost 80% of students still qualify for free or reduced-price meals. “This is the worst and fastest accumulation of debt I’ve seen in my 12 years in school nutrition,” said Angela Richey, nutrition director for the Roseville and St Anthony-New Brighton school districts in Minnesota, which serve about 9,400 students. They don’t turn away a hungry child, but this year’s school meal debt has surpassed $90,000, growing at a rate of over $1,000 a day.But that’s only possible when schools have kitchens.
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