Scholarship Won

I suggested to New Canaan Public School District's Board of Education and our superintendent, "New Canaan needs to incorporate more fresh food options into its menus and teach students by example about the value of nutrition in order to maintain our reputation for excellence.  (See the information below regarding school lunch overhauls that have already proven to be successful.)  What can we lose by investing some time in learning how best-in-class food service programs make money while elevating the food quality?  Don't our students deserve the best?"

That same day, I got an email in which, Joshua Rosenthal, who founded the Institute for Integrative Nutrition, offered one $8,950 scholarship for a ten weekend program, which helps students reconcile various nutrition theories. 

So, in the hope of inspiring food service director Bruce Gluck, I nominated him for the scholarship.  Having never met him, I had to be creative, but his resume and forward-thinking attitude won out.  And when they called to interview finalists, Mr. Gluck won!

It is going to demand a lot of his free time and energy to participate in this program in New York, and I am sure it would make it easier if he knew that you will be here to support him when he tries to implement what he learns.  So, please join me in showing support by sending a congratulatory email (and copy our superintendent) -

Did you hear about these schools that are proving that nutritious lunch does not have to cost more?  

At the Ross School and nearby Bridgehampton Public School in Appleton, Wisconsin, students and teachers eat together in an attractive dining room, using real dishes, utensils and cloth napkins.  Chef Ann Cooper creates dishes like those she has made when she worked at fine restaurants.  They use no processed foods, no canned foods, no refined sugars or flour.  Most of the food is organic, and locally grown.  The students are enthusiastic about these gourmet meals.  The cost for one student's breakfast, lunch, snacks and beverages throughout the day is just $3.84.  

On the opposite side of the country, chef Al Schieder has brought about a similar transformation in the school cafeterias of the Folsom Cordova Unified School District in Sacramento. He serves an enthusiastic clientele of 7,000 students freshly baked calzone, a wholesome version of pizza, veggie bowls, fresh fruit, sushi and taco salads. The food tastes great, and lunch costs only $2.50.  The district that previously lost about $200,000 a year in the school lunch program realized a profit of $300,000 with the new menus.