NYC student makes film about "disgusting" school lunch

Student says descriptions of food didn't match what he was served.

When most kids don’t like their soggy school lunch food, they complain about it. Not so for one fourth-grader. Zachary Maxwell, a student at Public School 130 in Little Italy, decided last year to cook up a film documenting the less-than-appetizing grub served on white styrofoam trays.

He found it to be a far cry from the nutritious noshes the Education Department has recently boasted about preparing in public schools across the city.

“It sounded like the food was coming from the most delicious restaurant,” said the 11-year-old, now in fifth grade. “Like, ‘golden crispy chicken nuggets and fresh braised collards.’ But some of it kind of looked disgusting.” Instead, Zachary said, he got “burned chicken nuggets with no green beans, no vegetables.”

So the filmmaker turned his thoughts about food into food for thought in his 20-minute movie, “Yuck: A 4th Grader’s Short Documentary About School Lunch,” which will be screened Friday at the Manhattan Film Festival.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources