A few decades ago, many U.S. school cafeterias prepared meals from scratch for hundreds of students each day. As years passed, some kitchen staff watched fresh ingredients such as flour and eggs disappear, replaced by boxes of pre-packaged, processed foods.
“We do have a lot of fresh diced cucumber, pineapple, cantaloupe, honeydew, kiwi, and the kids enjoy it,” Verna Wow-Wright, a California-based school nutrition assistant, told The Epoch Times. “But most of our lunches are heat and serve. Very rarely do we have made-by-scratch foods.”
