A healthy diet is one high in plants and low in processed foods—that's one of the few uncontested facts of the wellness world. Over the past few years, we've all picked up some pretty ingenious ways to pack as many fruits and veggies into our mouths as possible. Now, we disguise zucchini as noodles, sneak broccoli into our morning drinks, and crush up cauliflower and call it rice. But as many restaurants, meal delivery services, and grocery stores are evolving to keep up with the times, there's one place that still feels stuck in the past: the school lunch line.
While legislation like the Healthy Hunger-Free Kids Act has certainly nudged schools toward healthier meals, school lunches still look a whole lot like they did 10 years ago—mac and cheese, pizza, bread, and a chocolate chip cookie for dessert. The average child in America still gets nearly half of their daily calories from added sugars and solid fats, and 93 percent of them don't eat their recommended daily vegetables.
We can't blame these stats on the schools themselves. Public school budgets for lunch are generally $1.25 to $3 per student a day, and each meal has to be mass produced in an outdated kitchen for quick consumption. So what can we do? According to Suzy Amis Cameron, an acclaimed environmentalist, actress, and mom of five, raising healthier kids means feeding them more sustainably.