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Trump pushes for scratch-made school lunches
The article discusses the challenges faced by U.S. school districts in increasing the use of scratch-cooked, fresh, and healthier foods in school meals. Despite government initiatives and grants aimed at improving kitchen infrastructure and promoting whole, minimally processed ingredients, many schools lack adequate equipment, space, and trained staff to prepare more from scratch. Budget constraints and high staffing turnover further hinder efforts to serve higher-quality meals, with most districts relying heavily on ultra-processed foods.
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