What School Lunch in France Can Teach us Back Home in the U.S.

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from Simple Good & Tasty:




What School Lunch in France Can Teach us Back Home in the U.S.
by Andy Cook





Poached cod and potatoes with lemon butter, sautéed haricot verts, and fresh avocado -- sound like a meal from Heartland or Spoonriver? Well, that’s what I had for lunch recently at College Simin de Palay, a junior high school in the town of Lescar, France. And as good as the meal sounds, the story behind it is equally appealing.

But first, like a good meal, we need a little appetizer. In Minnesota and across the nation, health care and education reform are topics of high importance. And from the First Lady to five-star generals, more and more people are making the connection between what our students eat in school and how it affects health, well-being, and academic performance. On the heels of Simple, Good, and Tasty’s, exposition on Minneapolis school lunch, I wanted to share my recent visit to Lescar, where I experienced first-hand how the school prepares meals for its students and learned directly about their approach to school lunch.

On a rainy Wednesday morning with the Pyrenees under a shroud of fog and clouds, I was met by the Philippe Douborj, the head of the school; Madam Jean-Grange, School Treasurer; Florence Iritz, translator and former teacher; and Chef Moulia. Before moving on, I want to thank them all for their generous reception and fascinating insight. I also want to thank my friend Zen and her family for all the work they did arranging the day and accompanying my visit. France is known for its great cuisine, but it is also home to great people. My hosts explained that lunch is just one of the many ways the school welcomes and cares for students from the moment they enter the building, and I enjoyed the same treatment.

As Monsieur Doubourj explained, the French Ministry of Education makes sure students are fed on school grounds -- there are no “open lunch” or fast food runs here. The individuals in charge of food purchasing and preparation are leading a push to include more vegetables and utilize as many local ingredients as possible. They see this as a way to help the local agricultural economy and to ensure students have access to healthy, sustainable, and fresh food. On my day at Simin Palay, there were boxes of fresh greens in the kitchen, and meat from a farm just 35 miles a way was on its way for Friday’s meal. As a local food lover myself, I was thoroughly impressed by this commitment in French schools. ..............(more)

The complete piece is at: http://simplegoodandtasty.com/2010/11/22/what-school-lunch-in-france-can-teach-us-back-home-in-the-us