Originally posted on Grist:
Kate Adamick is a firm believer in the old saying, “A penny saved is a penny earned.” A food systems consultant and co-founder of Cook for America, she has put the adage to work in hundreds of school districts nationwide through her Lunch Teachers culinary boot camps. In these weeklong workshops, Adamick teaches food service staff how to most efficiently manage their limited budgets — to the penny — toward providing students with freshly prepared, whole foods-based meals.
Adamick’s new book, Lunch Money: Serving Healthy School Food in a Sick Economy, captures those strategies in print, from capitalizing on commodity food products to generating additional revenue from a breakfast-in-the-classroom program. It’s likely to make a valuable read for school food service directors working to revamp menus in accordance with the U.S. Department of Agriculture’s new school rules and determining how best to utilize an additional subsidy of 6 cents per meal. But Adamick’s clear reiteration of the importance of a better school lunch now also makes the book worthwhile for school food reformers, teachers, parents, and anyone who cares about what kids eat at school.