Already, many schools are making the switch to whole grains. The Whole Grains Council is talking with school food personnel across the nation to learn more about the challenges school face in making this switch – and how the WGC can best help schools move forward.
If you would like to add your voice to this list, email our schools program with your contact information, so we may call you to learn more about your efforts.
Fairfax County, VA Public Schools
(12th largest school district in the country)
“We took the plunge, and had whole-grain pizza developed for us. The kids didn’t even know it was whole grain. We also developed low-fat whole-wheat cinnamon rolls. Middle school kids can be especially critical, but they loved them. This year we gave them no choice except whole grain. It’s being accepted. We’ve had no decrease in revenue. Whole grain foods cost us a little bit more – possibly a penny or two – in time, they shouldn’t cost more at all.”
Penny McConnell, RD SFNS, Director of Child Nutrition
Miami-Dade Public Schools
(4th largest district in the country)
“We make whole wheat dinner rolls – we have whole wheat flour from USDA to use up. They’re tastier, and they look the same on the outside, but inside they’re tan, not white. I asked my 12-year-old son what kids his age would think and he said, ‘We don’t look inside anyway.’ We’re getting whole grain foods at comparable prices [to refined] – maybe because of our clout. If they’re not getting whole grains at home, they have to get used to them here. We’re being subtle with it, and hopefully we’ll breed a group of healthier kids who love whole grains.”
Carol Chong, RD, SFNS, District Nutrition Co-ordinator
Hillsborough County (FL) Schools (Tampa area)
“We’ve been serving whole grain bagels and cereals for a while. We’re trying to find more whole grain products, but it’s not easy; there’s never any competition for bakery products. Cereal’s easiest, because I don’t think the kids know they’re eating whole grains. The bagels meet with mixed acceptance – they’re suspicious of anything darker – but we continue. We’re buying a very nice whole-grain pizza, and chicken nuggets with whole grain breading. We use untrained labor, so we have to find products that are pre-cooked.”
Mary Kate Harrison, RD, SFNS, Director of Child Nutrition
New York City Public Schools
(largest school district in the country)
“99% of our bread is now whole grain, and we’re working with manufacturers to create a whole grain pizza crust. We’re testing several whole grain products, like a breakfast burrito and a chicken quesadilla. We’re only set up to reheat, so we have to find foods that are healthy and nutritious right from the box. Whole grains cost us more – it’s a problem. NYC started moving to whole grains before I arrived – they gave the kids peanut butter and jelly sandwiches with one slice of white and one slice of wheat. Acceptance really hasn’t been an issue. It has to taste good – we can’t just tell them, ‘Eat this, it’s good for you.’”
Jorge Collazo, Executive Chef
Eau Claire, WI Area School District
“Eau Claire has used Kids Choice and/or Iron Kids bread (2 grams fiber) for about 10 years. This bread is well accepted by children. However, after we discontinued baking our own buns and rolls, we have struggled to find child friendly higher fiber products. Sara Lee has introduced into the retail market an 8ct. package of hamburger buns and hot dog buns with 2 grams of fiber and no trans fats. Our bid price is $1.25/package or $.156/each. The plain white hamburger and hot dog buns in a 30 count pillow package are $.06/each. As you can see, at this point the switch [to whole grain] would add about $.10/bun to our raw food cost for a lunch meal.! Opening an 8ct. package for schools serving more than 300 meals/day is also too labor intensive to justify.”
Mary Jo Tuckwell, Food Service Director