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Lunch Money: Serving Healthy School Food in a Sick Economy, by Kate Adamick
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From nationally renowned school food reform expert and Cook for America(R) co-founder KATE ADAMICK comes this timely book dispelling the myth that school food reform is cost prohibitive. Touted by such food systems leaders as Marion Nestle, Mark Bittman, Jamie Oliver, and Jan Poppendieck, and praised by leaders in the education and school food arenas, LUNCH MONEY: SERVING HEALTHY SCHOOL FOOD IN A SICK ECONOMY provides effective money-saving and revenue-generating tools for use in any school kitchen or cafeteria. Included in this practical how-to book are examples, diagrams, charts, and worksheets that unlock the financial secrets to scratch-cooking in the school food environment and prove that a penny saved is much more than a penny earned. Through both wit and wisdom, Adamick demonstrates how school food can be transformed from a problem into a solution to the childhood obesity epidemic, which serves as a reminder that learning doesn’t stop at the cafeteria door. PROCEEDS FROM THE SALE OF THIS BOOK WILL BE DONATED TO CHILDREN'S HEALTH FOUNDATION. PRAISE FOR LUNCH MONEY “Kate Adamick is my go-to guru for tough-minded practical advice about school food. . . . This book is a must for anyone who works with school food as well as parents who care what their kids eat in school.” — MARION NESTLE, Professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat and Food Politics “Ever since childhood obesity put improving the quality of school food on the national agenda, the conventional wisdom has been that fresh preparation on site — ‘scratch cooking’ — is too expensive to consider. In this remarkable book, Kate Adamick has effectively retired that myth. . . . Every food service director and school food reformer in America should read this book.” — JANET POPPENDIECK, Professor of Sociology, Hunter College (CUNY), and author of Free for All: Fixing School Food in America “With her intimate knowledge of the system, Kate Adamick demonstrates that the solutions to the school lunch issue can be tackled by regular people, as long as we have the will to change.” — MARK BITTMAN, New York Times columnist and author of How to Cook Everything “I love what Kate does in her brilliant work. She’s a true ambassador for sustainable change that can be achieved if people really want it. She’s inspirational, no-nonsense and realistic.” — JAMIE OLIVER, Chef, author, and founder of Jamie Oliver’s Food Revolution “ . . . I was pleasantly surprised by how effective the tools in Lunch Money are . . . . The lunch money lessons learned enabled our school nutrition program to move forward from 90% processed menu items to 90% scratch cooking within 2 years and, most important, we are operating at a net profit. . . . ” — KATHY DELTONTO, RE-1J Nutrition Service Director, Montrose, Colorado “Lunch Money answers the daunting question of how to get healthy food within hands reach of America’s public school students at an affordable price and elevates the status of the ‘lunch lady’ to the Lunch Teacher™ . . . . ” — DENNIS VAN ROEKEL, President, National Education Association “Adamick proves that with a few smart choices, school food service managers don’t have to choose between healthy kids and a healthy bottom line.” — CURT ELLIS, Executive Director, FoodCorps, and Filmmaker, King Corn “[Adamick’s] belief that school food is not the problem, but the solution, is the right step, in the right direction, at the right time. . . . — DONNA WEST, Child Nutrition Manager, Brownwood Elementary, Scottsboro, Alabama
- Sales Rank: #483578 in Books
- Brand: Brand: Food Systems Solutions LLC
- Published on: 2012-03-30
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .41" w x 6.00" l, .55 pounds
- Binding: Paperback
- 180 pages
- Used Book in Good Condition
About the Author
Kate Adamick is a food systems consultant and co-founder of Cook for America(R), which provides concentrated and comprehensive culinary training to transform school food service personnel into skilled and passionate school Lunch Teachers(TM). Through both Cook for America and her firm, Food Systems Solutions(R) LLC, Adamick has helped hundreds of schools throughout the United States transform their cafeterias into scratch-cooking operations. Adamick, an attorney and classically trained professional chef, specializes in integrating operational changes, site-based programming, and public-private partnerships to create healthful institutional meal programs and to support local and sustainable agriculture systems. She has worked with school districts, hospitals, retirement communities, and foundations across the United States. Adamick is a frequent speaker on institutional food systems, sustainable agriculture, childhood obesity issues, and the economics of school food reform.
Most helpful customer reviews
5 of 5 people found the following review helpful.
This book is so simple and so profound, I love it.
By Ann M. Evans
I work with school food service throughout California with my business partner Georgeanne Brennan. We teach cooking from scratch and other strategies to improve school meals. I ordered this book as soon as I heard about it. As soon as it came I read it cover to cover. For anyone passionate about this work, as I am and have been for 12 years now, this is a must read. It makes you feel sane, that we can create a paradyme shift in what we feed our children at school. I'm going to suggest it as recommended reading to all our community-based clients, school district food service directors - both the early adopters and those that are appropriately cautious knowing they have to meet a bottom line or they haven't done their job. This book provides support to school boards as well, who in the end, have to create the kind of policy environment which supports school food service directors taking the risks involved in changing out their meal service. Kate Adamick has penned a masterpiece in my view. She walks you through the savings potential step by step. As I said to Georgeanne, this is what we've been doing intuitively for several years now, Kate has brilliantly provided us with the exact tool we needed at this time in working with a few reluctant to change districts in communities that are demanding change now. Thank you Kate, thank you for applying your talent and street smarts to this topic so many of us care so deeply about.
3 of 3 people found the following review helpful.
This book is a game changer.
By Healthy Kids Advocate
This book is a game changer. An established chef and authority on school food describes her own journey to understanding that we don't have to choose between healthy school food and cost-effectiveness. Author "Chef Kate" Adamick shows how any school meal service director can get started right now. But the book is not only for school meal service directors--it's a huge shout out for anyone--school food service workers, parents, principals, children, medical professionals, philanthropy, policy advocates, and companies throughout the food system "value chain"--who are wondering how to overcome our nation's childhood obesity epidemic while also fostering values of education, community and environmental sustainability--and containing cost! The book is an invitation to get involved and be creative. Personally, I read it because of work with philanthropists that are interested in how they might finance schools to more quickly "re-tool" for scratch cooking or to help schools retool when grant money is not available for this purpose. While financings always have to be carefully thought through on a case-by-case basis, the savings discussed offer a promising means to repay modest upfront loans for better stoves, cooling and other equipment--or staff training. All around, the book could not be more positive in pointing the direction for how all of us--both in schools and out--can be part of the solution in creating healthier kids through healthier school meals. This is a critical message, given how much of our children's food is eaten in school or influenced by what happens there.
3 of 3 people found the following review helpful.
Ultra helpful in forging the way to school food reform
By Chef Sally
This well thought out and organized handbook provides practical tools which can be used in discussions with parents, teachers and administrators as they navigate the complex and individualized path to school food reform.
I've already started using the worksheets to help schools in Western CO see where their dollars are going and improve their bottom line.
The Breakfast in the Classroom calculations are a real eye opener for those trying to decide if it is an option for them. The schools who have embraced BIC have not only been able to operate in the black, they also have great stories of happy teachers whose kids are focused and present, every day! The easy to use worksheets provide the documentation your administrators will require!
After calculating the additional cost of chocolate milk and deciding to eliminate it for cost & health reasons, one WA school found an added bonus of the teachers remarking on the lack of afternoon 'sugar low' after lunch and improved student attention span.
A must read for all school Food Service Directors who are thinking about change or are in the midst of the transition.
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