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FPS Food & Nutrition Service takes the Jamie Oliver "Food Revolution" Audit
The following are the answers to the questions posted by the School Food Audit created by Jamie Oliver on his show "Food Revolution." Our Food & Nutrition Services director, Chef Adam Simmons, provided the answers to the questions.
LUNCH & BREAKFAST
How much is fresh? How much is processed? 75% of what we serve is produced in our kitchens. The goal is to get as much fresh, unprocessed food on the plate as possible.
Are fresh vegetables other than potatoes served every day? We serve a fresh veggie option daily at all schools
Is fresh fruit served every day? What does that mean? Whole fruit, fruit salad, fruit in syrup, fruit juice? Yes fresh fruit (not in syrup) is served daily. We serve fresh fruit whole, sliced or cubed in a fresh fruit salad. We also serve canned fruit in light syrup.
Is there a salad bar? What’s in it? Does the food look appealing? We serve a salad bar at the middle schools only at this point. We have fresh salad selections in all secondary schools as well.
Are whole grain products -- bread, rice, pasta -- served? All of our bread is whole grain. All the rice we use is whole grain. We are moving that way with our pasta but have not found a product that has had student acceptability.
Are pre-packaged snacks part of the meal (a package of crackers, chips and dip, packaged cookies or desserts)? We serve a few pre packaged items with lunch. Baked chips, pretzels, clodhoppers (yogurt-covered graham cracker), crackers, and graham crackers are occasionally on the menu.
How often are “fast-food” type entrees served during the week at either or both meals (examples: pizza, hamburgers, hot dogs, French fries, hash browns or “tater tots,” chicken nuggets, donuts)? In the secondary we have these options daily along with 4 to 5 other options. In primary less than once a week.
Is flavored (chocolate, strawberry, etc.) milk served at breakfast? At lunch? We have fat free chocolate, skim white, and 1% white both at lunch and breakfast.
What’s the cafeteria like? Is there enough space for the kids to sit down and eat? There is adequate space in all the lunch rooms.
How long do the kids get for lunch? Do they have to wait in line? The time for lunch is different from campus to campus. Most schools release a grade at a time to come to the lunch room. Yes, there are times when there are lines.
Is breakfast served in the classroom? (For younger kids this can really help increase numbers and ensure they don’t start the day hungry and short on attention.) We serve our Pre K students in the classroom.
What are the kids actually eating? Is there a lot of waste? I have not done a study at the FPS, but on average we see 1/3 of the food being thrown away.
COMPETITIVE FOOD
Is Junk Food Competing with the Meal Service? No.
What snack and fast food options are available that kids can eat as an alternative to a meal in the cafeteria? In the elementary schools there is no competitive food offered. Secondary has baked and reduced chip options, low fat ice cream options, 100% juice, water and G2 Gatorade.
Is there a brand-name fast food outlet in the school? No.
Is it an open campus where students have easy access to fast food? The high school has an open campus.
Are candy and soda or sports drinks available in vending machines, snack shacks or the school café? No candy, soft drinks and non diet sport drinks are available to students before, during or directly after meals.
How many children in the school are opting for “grab and go” foods instead of eating a balanced meal? We offer grab-n-go options that are reimbursable meals. They meet the same nutrition guidelines set by the USDA.
Is the school relying on the revenue from grab-and-go foods to support other programs in the school? No.
How many students take school lunch? Leave campus? Grab-and-go? We feed 6,500 meals per day. We have a low participation at the high school, so we know we are losing kids to fast food.
WHO IS SUPPLYING THE FOOD AND WHERE IS IT PREPARED?
The district child nutrition department: Is the catering service In-house and run by staff employed directly by the school and prepared on-site? Yes and yes
Provided and managed and by the district school nutrition service? Yes
Provided by an external foodservice contractor? No
Does it have the space and equipment (food processors, prep areas, refrigerator space) to prepare meals from scratch? Yes
OUTSIDE THE MEAL
Does your school have a wellness committee? Yes, we have a very strong Wellness committee.
Does your district have a wellness policy? Yes If so, is it enforced? Yes and is audited by the Arkansas Department of Education.
What does it say about the food in school (meals and any other food)? Does it set out any criteria for the quality and nutritional content of the 5. food? Yes
Does it include anything about controlling soda, candy, snacks and junk food? Yes
WHO’S EATING LUNCH?
What percentage of students in your school and district qualify for free or reduced price breakfast and lunch? 42%
How many of them are actually eating these at school? Our participation in the free and reduced approved students is 86%
What are the overall participation rates in your school meal program, i.e., how many kids and what percentage eat breakfast and lunch in the school cafeteria and are therefore part of the federal school meal program? Breakfast is 17% participation and lunch participation is 67%.
Does the staff eat lunch in the cafeteria (usually a sign that the food is good)? Yes
RESOURCES:
Center for Ecoliteracy www.ecoliteracy.org
Center for Science and the Public Interest www.cspinet.org
Healthy Schools Campaign www.healthyschoolscampaign.org
Rudd Center for Food Policy & Obesity at Yale University’s WellSAT www.wellsat.org