More than 29 million children eat lunch at public schools everyday. It’s time to pay tribute to the wonderful workers who help make this possible. Join CSEA in celebrating National School Lunch Week Oct. 12-16.
Research shows that good nutrition enables students to meet their educational and physical potential. However, it’s the people in the kitchens that really make the state’s food programs work. CSEA is proud to represent thousands of food service employees statewide.
National School Lunch Week was created in 1962 by President John F. Kennedy—16 years after President Harry Truman signed the National School Lunch Act into law.
“The well nourished school child is a better student.” Truman said. “He is healthier and more alert. He is developing good food habits that will benefit him for the rest of his life. In short, he is a better asset for his country in every way.”
Food Service Professionals
Our school cafeterias, food preparation centers and the caring employees who work in them all play a critical role in the educational process by providing nutritious meals for children.
Cooks, servers, clerks and delivery drivers all work hard to cut costs and maintain efficient, safe and healthy food service programs. In fact, more than 95 percent of all California school menus analyzed by the government met or exceeded federal targets for important vitamins and nutrients.
Many times the meal students receive at school are the best or only meal they will get each day. Without food, they cannot learn. Research shows good nutrition enables students to meet their educational and physical potential.
Our schools serve more meals each day than all the restaurants in the state. However, it’s the people in the kitchens who really make the state’s food programs work. Food service workers prepare meals for thousands of students and then serve it and even clean up afterwards.
What we do: PDF for view About Food Service, if you get a message about “display” just click “OK”. When you are done, just click the “back arrow” button.
Food service professionals make sure that everything the students eat meets nutritional guidelines and is savory and presentable. They are in charge of keeping the cafeteria, kitchen, cooking equipment and utensils clean and in orderly condition.
Obtained from CSEA Newslink ( register in “Get Connected” )