School lunches are not immune from ultra-processed foods, chemical additives, pesticides and the general horrors of the Standard American Diet. But in this episode I share some refreshing news via Chef Rebecca Polson.

Rebecca Polson CC, SNS, is a chef consultant and culinary trainer for K-12 schools. With her farm to chef inspired meals, she is reshaping school nutrition, one recipe at a time.

Let's rid the schools of the unhealthy reheat and serve model so prevalent when big corporations are involved. Instead, take inspiration from this episode that a better and more successful model is not only possible, but in existence. Chef Rebecca has worked with these school districts that are putting the children front and center. In these districts, the community is coming together to not just source locally, but to specifically grow food and institute menus that encourage inclusivity for local cultures. This includes fresh seafood in Maine; pasture raised turkeys in Minnesota and fresh greens in Salad Bowl country.

If these schools can do it, so can yours. Listen to this episode and let it inspire you to fight for your children's health by encouraging your district to implement better nutrition for the kids. It's up to us.

To follow Chef Rebecca:

@chefrebeccak12

[email protected]

www.schoolnutritionchef.com

To send me a message:

[email protected]

@thefoodstoic on IG

@foodstoic on FB

www.foodstoic.com