How hard is it to cook whole grain pasta?
Well for some school districts, implementation of the new school lunch nutrition standards has proven to be a “significant challenge”.
With their cleverly worded euphemism “School Meal Flexibility”, the USDA this week announced they will allow some schools to delay adding whole grain pastas.
Currently the USDA requirement is that 50% of grain foods be whole-grain rich, with that number rising to 100% by next year. Schools cite difficulty obtaining compliant foodstuffs, declining revenues, and low acceptability by kids as primary barriers.
Adding fuel to the whole grain fire, the USDA announcement comes on the heels of this week’s Republican-led House chastisement of the Obama administration’s efforts to improve school lunch.
Who knew whole grains could feed this much political pushback?!
In a public statement, the Center for Science in the Public Interest’s (CSPI) Nutrition Policy Director Margo Wootan laments, “I miss the days when school lunch nutrition used to be a bipartisan issue, as it was for decades after the school lunch program was established under President Truman.”
But this the only starch-fueled fight going down in government. The potato processors are feuding with Congress to keep their spuds in the WIC program. More on that next week.