ScratchWorks Gathering Aims to Create School Food Change from Ultra-Processed Foods to Using Whole, Fresh Ingredients that promote Nutrition, Educational Success
More than 100 food service professionals from 81 school districts across the U.S. will be in Minneapolis May 5 - 8 to connect, learn, share and discover resources to increase scratch cooking practices in their schools for improved student health in a one-of-a-kind, three-day event.
Hosted by ScratchWorks, a collective of school food professionals and nonprofit organizations committed to supporting school districts in cooking meals from scratch, the ScratchWorks Gathering will bring together school leaders who are at the forefront of positive school food change and have committed to incorporating fresh, whole ingredients into their district’s school meals, positively impacting more than 2.2 million students.
Research shows the significant benefits of cooking school meals from scratch using fresh, unprocessed ingredients. Not only do childhood obesity rates decrease among students with access to healthy food at school, but their measurable academic performance improves as well. Scratch cooking is also a financially sustainable food service model for districts; since they can set their own recipes, scratch-cook programs have more control over the cost of their ingredients than if they were to purchase pre-processed items from a food supplier. The ability to purchase whole ingredients locally also contributes to the local food economy and a more environmentally sustainable way of preparing food in schools.
“At a time when the country is revisiting children’s health and school meals, it’s more important than ever to address the complexities of transitioning away from ultra-processed foods to provide the sound nutrition students need for health, wellbeing and educational success,” said Nancy Easton, a founding member of ScratchWorks and executive director and co-founder of Wellness in the Schools, a national nonprofit that teaches public school students healthy habits to learn, live and thrive. “There’s no better time than now to bring together thought leaders and forward thinkers in the school food reform space.”
School lunch programs became prevalent in the early 1900s as a means to fight child hunger and malnutrition in industrial cities such as Boston, New York and Chicago. During the Great Depression, the federal government funded school lunch programs to both feed children and support farmers by buying excess crops. Federal programs were standardized and expanded beginning in the 1940s and, at that time, meals were cooked from scratch with school cafeterias having fully equipped kitchens and staff providing meals for students.
In the 1970s, the shift to ultra-processed foods began as food companies gained influence and budgets were being reduced. Many schools shifted to pre-packaged meals and frozen entrees. Nutrition slipped as districts tried to save money by outsourcing their meal programs.
Over the last 15 years, new nutrition standards have been set to include more whole grains and fruits and vegetables with less sugar and sodium. A burgeoning drive to shift back to scratch cooking began but many schools no longer had equipped kitchens, staffing or procurement practices that supported scratch cooking.
Overcoming barriers to scratch cooking practices is a central focus of the Gathering and a real-world example of how to do this lies in the host city’s school district, Minneapolis Public Schools (MPS). Bertrand Weber, a national leader in school food reform and director of culinary and wellness services for MPS since 2012, has initiated one of Minnesota’s first Farm to School programs, brought salad bars back to his district’s schools, converted the district’s central kitchen into a scratch-cooking-centered operation, and spearheaded the creation of a guide setting ingredient standards for school foods.
“While the next year brings uncertainty around the future of school food and government funding, our commitment to scratch cooking remains strong,” said Weber. “There are always barriers to overcome such as budget, how to get ingredients, staffing, outdated procurement practices and more but none of this is insurmountable. The Gathering inspires school food operators to support each other as we are collectively working for the health of our country’s students.”
One of the key themes throughout the Gathering is showcasing districts’ successes and best practices, according to Valeria La Rosa, Program Director of Life Time Foundation, a founding partner of ScratchWorks. “The school districts represented at the Gathering are at different stages in their scratch-cooking journey. We want to encourage and inspire these leaders and value the work districts have done as they share practical solutions to increase scratch cooking practices using whole, fresh ingredients for great-tasting, freshly prepared meals, so children do better in school and in life,” said La Rosa.
Attendees will experience some of these successes by eating sample school breakfast and lunches themselves. Each meal will represent recipes from school districts across the nation who are incorporating fresh and wholesome ingredients into their menus, as they move to more scratch-cooked meals.
“It felt natural to feature their food and to show that great examples are possible,” said Easton, whose idea it was to feature school menus for breakfast and lunch at the Gathering. “Others can then take those examples back to their own districts.”
The ScratchWorks supporting and founding organizations are Chef Ann Foundation, Life Time Foundation, Wellness in the Schools and Whole Foods Market Foundation.
“We’re honored to support the work of the collective district leaders, school food operators and nonprofit organizations who have worked together for decades to transform the food children consume every day at school,” said Dianna Purcell, Senior Director of Programs, Whole Foods Market Foundation. “We know providing students with higher quality nutritious food helps them create lifelong habits that connect the food they eat to their own health and the health of our planet.”
Photos and participating school district list available here.
About ScratchWorks
ScratchWorks, under the fiscal sponsorship of Wellness in the Schools. is a collective of school food professionals and nonprofit organizations committed to supporting school districts in cooking school meals from scratch using whole, fresh ingredients that provide students with the nutrition they need for their educational success, health and wellbeing.
About Chef Ann Foundation
Chef Ann Foundation is a national nonprofit that ensures school food professionals have the resources, funding and support they need to provide fresh, delicious, cooked-from-scratch meals that support the health of children and our planet. Visit www.chefannfoundation.org.
About Life Time Foundation
Life Time Foundation, a 501c(3) nonprofit created by Life Time, Inc. is dedicated to inspiring Healthy People, a Healthy Planet, and a Healthy Way of Life. We support the elimination of ultra-processed foods in school meals; active lifestyles for children; and forestation and conservation initiatives. Visit www.ltfoundation.org.
About Wellness in the Schools
Wellness in the Schools is a national nonprofit that ensures access to nourishing food and active play for children in public schools. Visit www.wellnessintehschools.org.
About Whole Foods Market Foundation
Whole Foods Market Foundation is on a mission to nourish people and the planet by providing access to essential resources to improve nutrition and create opportunities for financial stability. Visit www.wholefoodsmarketfoundation.org.
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At a time when the country is revisiting children’s health and school meals, it’s more important than ever to address the complexities of transitioning away from ultra-processed foods to provide the sound nutrition students need.
Contacts
Nicole Albano
info@wearescratchworks.org