Clean food in our public schools!
There’s a long road ahead before we can say that this new clean food lunch program is sustainable, but after a summer of brushing up on USDA guidelines, creating menus and attempting to understand all the pieces that make up the school lunch puzzle, today we launched our new food service pilot at Thompson Brook School in Avon, Connecticut.
Executive Chef Tony Camilleri of Rizzuto’s Restaurants and I led Thompson Brook’s amazing kitchen staff to prepare and serve freshly made oven-roasted herb chicken wraps, roasted broccoli with a citrus dressing and a gluten-free peach cobbler (made with locally grown peaches). Gone are the processed packaged foods, the sugary drinks and even the disposable dishes. As of today, the lunches are made from scratch, using quality ingredients, locally grown produce when possible, and served on shiny new reusable dinnerware (not one of which has landed in the garbage yet!).
Tomorrow is pasta day, featuring homemade sauces (both Bolognese and marinara being offered), and Friday is homemade pizza day, with Chef Tony training everyone on the fine art of pizza dough making. Our delivery of locally grown apples looks amazing…and this is only day one! The aromas of today’s delicious and nutritious meal filled the halls of the school, and as I watched these students embrace healthy food options, my heart was filled with joy from the day and for all that is yet to come.
I’ll be posting updates about our progress, but for now…
Eat clean live well!