Trump urged not to rollback school nutrition progress

636529057768513038childreninlineCROP.jpg

30 Jan 2018 --- A campaign urging President Trump not to roll back progress on school nutrition is underway in the US with 80,000 people officially filing their comments with the Department of Agriculture opposing proposals to weaken nutrition standards.

The opponents are against government plans for a three-year delay for the sodium reduction in school meals, among other issues that, they claim, would weaken nutrition standards within US schools. 

Standing alongside them is the Washington D.C.-based non-profit watchdog and consumer lobby group, the Center for Science in the Public Interest (CSPI).

The CSPI is urging the Trump administration to improve school food and do more to support children’s health. 

The issue of Trump and food-related policies was recently highlighted in a FoodIngredientsFirst special report examining the President’s impact in his first year of office. 

Although the period has been marked by a low level of success in getting policies through and food industry-related moves have been relatively muted thus far, there has been regulatory rollback movement, not to mention the withdrawal of key policies like the Trans-Pacific Partnership (TPP).

There is also a looming threat over welfare programs and initiatives like the US food stamp program – officially known as the Supplemental Nutritional Assistance Program (SNAP) which provides nutritional assistance to more than 45 million low-income families – which could be downsized. 

The vice president for nutrition at CSPI, Margo G. Wootan, says the organization stands with the 80,000 people who are also joined by more than 50 health and child welfare organizations and more than 50 scientists and academics. 

Sixty percent of Americans oppose rolling back school nutrition, according to a new poll released by CSPI. 

“Prior to the Trump proposal, the plan was for schools to gradually decrease the amount of salt in school meals to safer levels over ten years and that plan is well underway,” says Wootan. “A three-year delay would mean that school kids would eat 84 more teaspoons of salt, or more than three months’ worth of extra sodium, from school meals.”

“Nine out of ten kids today eat too much salt, and high salt intake is linked to high blood pressure, even in kids, which can lead to heart disease and stroke later in life.”

CSPI, other health organizations, and the public also oppose maintaining a waiver for schools to provide fewer whole grains, adds Wootan.

“Eighty-five percent of schools have shown that they can meet the requirements for whole grains in schools. All school children should have access to the health benefits of more whole grains and less white flour and refined grains,” she said. 

“Thanks to the existing school nutrition standards, schools are already providing low-income children (through the National School Lunch and Breakfast Programs) with healthier school meals with less salt, more whole grains, fruits, and vegetables, and no trans fat, in addition to removing most soda and junk food from schools.”

The improvements to school food are an amazing success story and one of the most important policy achievements in a generation. The Harvard T.H. Chan School of Public Health estimates that the improvement to school food could prevent more than 2 million cases of childhood obesity and save up to $792 million in health-care related costs over ten years. With such tremendous progress, it makes no sense for the Trump administration to allow schools and companies to reverse course and to jeopardize kids’ health.”

By Gaynor Selby

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Modest Mylk launches new category of concentrated “Nut Mylk” bases

18 Jan 2019 --- Dairy alternatives brand, Modest Mylk has launched a new product line-up of organic, gluten-free, preservative/stabilizer-free and vegan concentrated nut bases. According to the company, the range has been created with the mission to make nut-based dairy alternatives easier and healthier than ever, offering a solution to make fresh and delicious “Nut Mylk” at home.

Food Ingredients News

Yogurt culture: Danone North America launches low-fat Greek yogurt and almond milk yogurt alternative

18 Jan 2019 --- Danone North America has announced the launch of two individual yogurt lines that tap into both plant-based and sugar reduction trends. The first, coined Two Good Greek Lowfat Yogurt, is a dairy products line that touts indulgent taste, low calories and reduced sugar content. The second is Good Plants, a dairy-free, probiotic yogurt alternative, made with almond milk. Two Good will launch in February 2019, while Good Plants is already available.

Food Ingredients News

Farming insects could be key to sustainable food production, but upscaling issues linger, say Swedish scientists

17 Jan 2019 --- Although insects such as whole-roasted crickets are gaining traction as protein-rich snacks, there is still an overwhelming lack of knowledge concerning the ecological sustainability of the emerging, multi-million-dollar insects-as-food industry, say researchers at the Swedish University of Agricultural Sciences. In an opinion article published in the journal Trends in Ecology & Evolution, the researchers explore unanswered questions around insect rearing and environmental impacts, but overall they remain optimistic that suppliers will rise to the challenge.

Food Ingredients News

Kerry taste charts 2019: “Blooming botanicals, sensorial tastes and ethnic flavors tipped for success”

16 Jan 2019 --- Taste & Nutrition company Kerry has launched its annual taste charts for 2019, touting botanicals and ethnic flavors as key themes to watch. The initiative captures the predictions of emerging flavor trends across food and beverage markets, with a focus on five key categories: savory, snacks, sweets and hot and cold beverages. The projections leverage the expertise of Kerry’s flavorists, baristas and culinary experts, alongside consumer trends and NPD in retail and foodservice.

Food Ingredients News

US-China trade relations remain “the biggest millstone around the neck,” says new Rabobank F&A outlook

15 Jan 2019 --- The food and agribusiness sector in China will continue to be volatile throughout 2019, according to the latest RaboResearch China Food and Agribusiness (F&A) Outlook 2019. The sector is facing a slowing economy beset with uncertainties and headwinds, the report notes.

More Articles