Colorado Schools at the forefront of school lunches.
I think its great if schools are serving healthier meals to their students, but I'm a bit more than skeptical that cooking from scratch will not end up costing more. Kate Adamack is quoted as saying that it is nothing more than a great myth that cooking will cost more money, but isn't her job convincing and consulting school districts about how to go back to cooking from scratch? Of course, Enron was going to tell California that the state would save money if it only deregulated its electricity markets.
Everytime I see one of these stories, there's always a catch- whether its the producers on Jamie Oliver's Food Revolution having to step in to cover the difference when Oliver's food was more than double the budget to a private school that can use cheaper, non-union workers to schools that have access to money that other schools simply don't have access to. (Oliver would still throw a fit about Greeley because they're serving whole wheat pizzas, the same thing the West Virigina school did as well).
In this case, this school was given about $300K that most other schools won't be able to receive. Even then, I wonder if it will be enough. Boulder school district in Colorado under Chef Ann Cooper also got a lot of outside financial support and money from a foundation as well, but that wasn't enough. To make up the difference, the Boulder school district had to transfer $600K from their general funds to make up the difference to pay for those school lunches.