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Healthy Changes on the Menu for School Lunches

Summary: 
First Lady Michelle Obama and Agriculture Secretary Tom Vilsack introduced new USDA standards that will lead to more fruit and vegetables and less fat in meals served in cafeterias across the country
First Lady Michelle Obama has lunch with Parklawn Elementary School students

First Lady Michelle Obama joins children for lunch at Parklawn Elementary School in Alexandria, Va., Jan. 25, 2012. Mrs. Obama was joined by Agriculture Secretary Tom Vilsack and celebrity cook Rachael Ray for a Let's Move! event celebrating the school’s food service employees serving healthy meals that meet the U.S. Department of Agriculture’s (USDA) new and improved nutrition standards for school lunches. (Official White House Photo by Chuck Kennedy)

First Lady Michelle Obama and Agriculture Secretary Tom Vilsack today introduced new rules that mean America’s school children will soon be eating healthier lunches in the cafeteria.

The new USDA guidelines, which implement important provisions of the Healthy, Hunger-Free Kids Act of 2010, substantially increase the amount of fruits, vegetables, and whole grains on the menu, while reducing saturated fat, trans fats and sodium, and set calorie limits based on the age of children being served. The standards make the same kinds of practical changes that many parents are already encouraging at home, and that are a key pillar of Let's Move, the First Lady's initiative that is focused on improving child nutrition and reducing childhood obesity.

Speaking at the Parklawn elementary school in Alexandria, VA, Mrs Obama praised parents for their contribution to the movement to improve the food served in schools:

When we send our kids to school, we have a right to expect that they won’t be eating the kind of fatty, salty, sugary foods that we're trying to keep from them when they're at home.  We have a right to expect that the food they get at school is the same kind of food that we want to serve at our own kitchen tables.

After the press conference, the First Lady and Secretary Vilsack joined students for a healthy lunch of turkey tacos, black bean and corn salad and fresh fruit, prepared by celebrity chef Rachael Ray.