Detroit schools up the ante on "fresh" food
June 11—When you walk inside the giant “hoop house” on the grounds of the Drew Transitional Center in Detroit, you are overcome with a feast for the eyes and stomach: row upon row of greens, cauliflowers, herbs, broccoli and lettuce.
Three years ago the Detroit Public Schools began a food revolution in its cafeterias when the Farm to School initiative was born. Today, 45 schools have gardens and a couple of them have these giant hoop-houses. But the changes did not end there.
“We unplugged the fryers and rolled out the soda machines out of the building,” said Betty Wiggins the Director of School Nutrition. “We also have one vegetarian day a week, whole grain breads are used and only low sugar juices and low fat milks and water are served.”