To the editor:

In recent weeks two key articles have been featured in the Record related to school food. One on the “remains to be seen how prudent the school board’s decision was to contract for food service” given the dismal results to date; the other related to delinquent accounts and what to do about them.

Until we look at school food service through the values lens as opposed to the line item in the budget lens, we will be on the losing end of any decision. Who can argue that children who are well fed and adequately nourished are better prepared to learn? Who can argue that the choices we make about food reflect a complex set of choices, including the sequence of events that eventually puts it on the fork and into our mouths. It is one of the defining topics of our generation.

A recent Institute of Medicine report commissioned by USDA shows children at increased risk for a variety of obesity-related conditions such as diabetes, heart disease, cancer and high-blood pressure. At the same time, it is estimated that record numbers of people are going hungry in the U.S.; not surprisingly, most are children.

Just last week, the USDA announced that school food access is our greatest hope for intervention. By reducing the act of eating to passive behavior, or as something that happens to us, we are denying ourselves a critical human experience. When we fail to ensure access for all students, we have failed as a community.

So what does this have to do with values? Our schools should be places that reflect our values as a community. When we value something, we make it a priority in our lives. Our country self-embraces the values of compassion, sustainability, local emphasis, a world- class education and more, yet when faced with choices about what and how we feed our children, our future, we are content to look the other way. I for one refuse to believe that we are doing the best we can to solve this problem both locally and nationally.

We have the time, talent and tools to get the job done, but it requires living our values. There are a number of progressive and innovative efforts under way, and I am proud to say our organization is a regional leader in this effort. This district has a dedicated and experienced food services staff that deserves credit for its efforts to improve the quality and content of school food.

I am perplexed how we approve squeezing the proverbial blood out of the turnip by attempting to extract profit from an already diminished resource, which is essentially what happens when food service is contracted out. Can we say with good conscience that we have carefully considered all of the options available, or are we willing to settle for following a procedural process that reduces our exposure to risk?

It’s time to start moving toward innovation, progress and values. It’s time to address these issues head on, time to step up to the plate and get the job done. It’s time to change the direction of the conversation.

Chef Tom French

Director

Experience Food Project

Langley