America’s First School District to Serve 100% Organic Meals


One school district in the state of California decided to take change into their own hands and actively involve themselves in their students health.

The students from the Sausalito Marin City District were among rare students to look forward to going back to school this year, because when the school year started they received GMO-free, pure, organic and healthy school lunches.

The introduction of such a fresh, or as some might say a radical change, came after the strategy was firstly field tested at the Bayside MLK Jr. Academy since 2013.

The Turning Green organization was behind the idea, and according to them, during the two years of eating organic in Bayside there was a visible improvement in students’ attendance and a reduction of disciplinary actions.

The founder Judi Shils stated that “Students everywhere are vulnerable to pesticide residues and unsafe environmental toxins. Not only does this program far exceed USDA nutritional standards, but it ties the health of our children to the health of our planet. It’s the first program to say that fundamentally, you cannot have one without the other.”


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Taking into the consideration the years of critique from professionals in the field of nutrition on the meals and drinks that the majority of schools are serving, and the effect of such nutrition on the health of students, there really should be no surprise as to why this new regime was introduced.  The USDA nutritional standard was set years ago, yet most schools have failed to change their food, despite the introduction of the Healthy and Hunger Free Kids Act of 2010.


However, it is not only because of the organic aspect that this school district deserves its praise, but also because the change they are introducing is targeting GMO in the school cafeteria. According to EcoWatch ,“this program is the first to take a stand against GMOs.


While the long-term effects of GMOs are still uncertain, a growing body of evidence links them to a variety of health risks and environmental damage. An estimated 80 percent of items on most supermarket shelves contain GMOs, and they are ubiquitous in school food programs.”


Furthermore, the program is set to introduce gardening and nutrition classes from this year as well. As stated by Liza Siegler, the head of partnerships and engagement of The Edible Schoolyard Project explains, “schools that incorporate an integrated approach to edible education—combining local, seasonal food procurement strategies with hands-on lessons taught in the classroom, kitchen, and garden—are far more likely to sustain healthy school meal initiatives,”.

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The program was also praised by the consulting chef of the Conscious Kitchen Justin Everett, who said that “by embracing fresh, local, organic, non-GMO food, this program successfully disrupts the cycle of unhealthy, pre-packaged, heat and serve meals that dominate school kitchens.”

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