45°
Fairfield Public Schools hired Turenne, president and founder of Sustainable Food Systems LLC, as a consultant in its transition to healthier menus. So far he has worked with Fairfield’s food service staff to cut down on processed foods and to start making more meals from scratch. He’s also paid visits to cafeterias during lunchtime offering samples to students and teaching healthy eating habits.
“The Fuel For Learning Partnership…believes having John working with our district is an amazing opportunity and we expect to see very positive changes that will benefit all our children,” said Tara Cook-Littman, chair of the PTA Council’s committee on healthy lunches.
Turenne did a “boot camp” with all of Fairfield’s cooks at the beginning of the year to work on new recipes that add more fresh foods while still keeping them palatable for kids. He has already met with student councils and spent a week in the cafeterias at Roger Ludlowe Middle School and McKinley Elementary School to encourage kids to try samples of the healthier options. He plans to visit all of Fairfield’s elementary schools by the end of the week.
Turenne has also helped Fairfield implement the U.S. Department of Agriculture’s new guidelines for school lunches. This school year the USDA put stricter limits on the amount of calories, fat and sodium that could be in school lunches, based on grade levels.
Board of Education member Pamela Iacono asked if Fairfield could break from the UDSA’s regulations, especially at the high school level, where the limits often result in portions too small for adolescents. Turenne warned that not following the guidelines would cut Fairfield’s federal funding. But he also said that the guidelines are currently being adjusted to allow fore more meats and grains to be included in lunch, potentially increasing portion sizes.
Turenne also says he plans to meet with more parents during the last few months of his time in Fairfield, to keep kids interested in healthy eating at home. He’s also sending a periodic newsletter out to parents with some of his recipes and information to let parents know about the healthier changes to the food service program.
“Food service is a business. We need to sell more meals,” Turenne said. “We need to have less [students] bring in a lunch, and have more [parents] feel comfortable to let their kids buy a lunch.”
CORRECTION: A portion of this story has been changed to clarify Turenne's statements about UDSA guidelines for school lunches.
Click here to follow Daily Voice Fairfield and receive free news updates.
