Boycott leads to healthy menu revamp
Nov. 12—Two years ago, administrators at Sacred Hearts Catholic School noticed a sudden drop in the number of students buying hot lunches from the cafeteria.
They soon learned a boycott was under way, led by a group of seventh-graders and involving dozens of students.
The student revolt led to sweeping changes. Made-from-scratch meals, using fresh vegetables grown locally, replaced much of the highly processed government food. An amped-up salad bar sprouted garbanzo beans, cabbage and pea pods. Sweet desserts faded to just a twice-a-month treat.
The overhauled lunch program, now in its second school year, has been deemed a success by administrators, parents and—yes —students, putting the Catholic school near the forefront of national efforts to improve school lunches.