Poll: Americans oppose federally regulated school lunches

Healthy lunch regulations are resulting in wasted food that kids won't eat, critics say.

SALT LAKE CITY—A new Rasmussen poll finds that just 25 percent of Americans believe the federal government should set school lunch nutrition standards; 51 percent think those decisions should be made locally, while 15 percent prefer to see state governments decide.

The poll is more bad news for the White House in the national food fight over school lunch nutrition.

The controversy stems from 2010 legislation known as the Healthy, Hunger-Free Kids Act, which mandated standards with more whole grains, fruits and vegetables, lean protein, and low-fat dairy, as well as less sugar, fat, and sodium.

The standards quickly generated controversy, both for their cost and because kids were less than thrilled with the food.

"Some of the stuff we had to offer, they wouldn't eat," Superintendent Gary Lewis from Catlin, Illinois, told CBS last year. "So you sit there and watch the kids, and you know they're hungry at the end of the day, and that led to some behavior and some lack of attentiveness."

Late last month the House Appropriations Committee approved an Agriculture budget bill that would allow a school to opt out of the regulations for one year if the school can show it is losing money.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources