– Health Care Without Harm
More than 40 health care facilities reported celebrating National Nutrition Month by serving burgers comprised of ground meat blended with mushrooms (or other plant-based ingredients). Responses from participants, who were asked to take a short survey, are showing as much as 40% overall meat reductions.
– Rachel Trachten, Edible East Bay
In the cafeteria at Madera Elementary School, a long line of chatty kids winds its way to a surprisingly elegant serving table. The usual microwaved lunches are nowhere in sight. Instead, the children get freshly cooked burgers or veggie burgers with whole-wheat buns, roasted squash, crisp lettuce, and juicy tangerines. Chefs and parent volunteers wearing white aprons serve the food, encouraging the kids to try everything. Once plates are filled, students acting as “lunch ambassadors” offer ketchup, mustard, or mayo.
– GRAIN and Raj Patel
The world’s largest beef manufacturer is in trouble. Reports have emerged that employees in over a dozen plants knowingly packed rancid meat, covering up the smell with acid, slabs of which were then sold on to schools and Walmart.
– Friends of the Earth Press Release
A new case study is the first of its kind to use life-cycle assessment data to show how meat and cheese reduction in school food is an effective strategy for both mitigating climate change and serving affordable, healthy meals. Friends of the Earth partnered with Oakland CA Unified School District in California to document how a 30 percent reduction in meat, poultry and cheese purchases over two years shrank the district’s carbon footprint by 14 percent. The study found that the district saved 42 million gallons of water annually, and captured $42,000 in cost savings which was used for increased purchases of healthy fruits, vegetables, legumes and organic pastured beef.