The First U.S. School District to Begin Serving Only Organic, GMO-Free Meals

by DailyHealthPost Editorial

organic school lunch

What TCK offers for school lunch programs:

  • Serve fresh, local, organic, seasonal, non-GMO food
  • Purchase within USDA (U.S. Department of Agriculture) budget and exceed nutritional guidelines
  • Daily scratch-cooked meals from an on-site kitchen
  • Dedicated head chef and staff
  • Kitchens partner with local community chef
  • Partnerships with organic farmers and purveyors
  • Strong commitment to, and education around, zero waste
  • Broad-based community involvement
  • Leadership development through TCK Ambassadors Program
  • Food literacy through Garden and Nutrition Curriculum

So the TCK provides genuinely nutritious meals, cooked fresh on-site for the same cost as the frozen, processed, mass-produced institutional food served in other public schools. From Executive Chef Justin Everett:

“Most people don’t realize that GMOs are everywhere, especially in processed foods. By embracing fresh, local, organic, non-GMO food, this program successfully disrupts the cycle of unhealthy, pre-packaged, heat and serve meals that dominate school kitchens.” (3)

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The short-term health effects of GMO are known. A whole body of research has found GMO implicated in a host of chronic and even life-threatening diseases. Long-term impacts have yet to be seen.

Tangible Results

In the 2 years of the pilot program from 2013-15, the schools involved saw “a steep decrease in disciplinary cases, increased attendance and a greater sense of community”.

Government Standards

In 2012, the USDA revised its nutrition standards for schools to cut sodium, use grains that are at least 51% whole grains, and add more fruits and vegetables to both breakfasts and lunches.

Earlier this year, the sodium and whole grain requirements were reversed to 2010 standards. (4)

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