Karen Smith, a cook at Charlottesville High School, makes salsa using fresh ingredients.

Like most children, students in both Charlottesville and Albemarle County public schools love pizza and chicken nuggets. They also love homemade food, and said they’d like it if the schools increased the amount of scratch-cooking. Both Charlottesville and Albemarle have implemented small programs aimed at reinforcing nutritious decisions.

Although school officials agree that fresher is better, they point out that buying prepared food is cheaper, less trouble and there is less room for error.

What do you think? Should schools increase the amount of scratch-cooking for student lunches?

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