Gone are the days when school lunches were synonymous with unsatisfying meals. My own childhood experience, unfortunately, included witnessing firsthand the lack of care given to student lunchtime fare. Limited choices, questionable quality, and a noticeable lack of focus on nutrition were the norm.
However, since taking on the role of Senior Executive Director of New York City’s Office of Food and Nutrition Services (OFNS) in 2018, I can confidently declare that a remarkable metamorphosis has taken place in our school meal programs and cafeterias.
In 2017, then-Chancellor Farina announced a groundbreaking policy: making free lunch available to all 1.1 million New York City public school students. This initiative aimed to enhance students’ academic performance and well-being while eliminating the stigma associated with receiving free meals. By extending this benefit to summer meals, we ensured that students remained nourished year-round. Today, we proudly serve approximately 900,000 meals daily, entirely free of charge to our students.
Providing meals for free is only the first step – ensuring they are healthy is equally crucial. In 2018, then-Brooklyn Borough President Eric Adams championed “Meatless Mondays,” designed to promote healthier and more sustainable eating habits. What began as a pilot program in 15 Brooklyn schools quickly expanded to encompass all schools across all five boroughs.
Building on this momentum, Mayor Adams and then-Chancellor Banks launched “Plant-Powered Fridays.” From the Kidney Bean Rajma and Pasta Primavera to the Big City Bean Taco and Teriyaki Veggie Nuggets, students now enjoy a delicious array of nutritious, plant-focused dishes every Friday.
Change inevitably presents challenges, and we listened attentively to our students’ feedback. Their message was clear: we needed to diversify and enhance the appeal of our plant-based offerings. To address this, we launched the innovative “Chefs in the Schools” initiative, a collaborative effort between Wellness in the Schools (WITS), OFNS, and the Mayor’s Office of Food Policy. Led by the renowned Rachael Ray, New York City’s first Chefs Council was tasked with transforming school meals into truly delectable and nutritious experiences.
The Chefs Council meticulously developed over 100 scratch-cooked, plant-forward recipes. These creations were rigorously tested by the ultimate judges: the students themselves. Only recipes that received the approval of at least 70% of student taste testers earned a coveted spot on the menu – a high bar that guarantees only the most flavorful dishes make the cut. Eight of the Chefs Council’s recipes, including the Pineapple Rice Medley, Jollof Cauliflower, and Kachumber Salad, graced menus in the 2023-24 school year.
Our commitment to innovation extends beyond the recipes themselves. School cooks require the proper training and tools to prepare these culinary creations. The initiative includes comprehensive instruction from WITS Chefs. Last year, 542 schools benefited from this training, and by the end of the 2024-25 school year, all New York City public schools will be equipped with this valuable knowledge.
We recognize that mealtime is about more than just the food on the tray. In December 2022, Mayor Adams announced an expansion of the Cafeteria Enhancement Experience (CEE), aiming to reimagine the cafeteria environment and enhance students’ dining experience. Providing greater choice, faster service, and a more welcoming atmosphere allows students to fully savor their meals and connect with their peers.
And the most delightful part? These enhancements are contributing to our climate goals. In April 2023, Mayor Adams pledged to reduce the City’s food-related carbon emissions by 33% by 2030. We’re already witnessing remarkable progress. From 2019 to 2023, schools achieved an impressive 41% reduction in greenhouse gas emissions per plate – or per 1,000 calories – by increasing our purchases of plant proteins and decreasing our reliance on more carbon-intensive animal proteins. Embracing plant-focused options has not only reduced emissions but also proven to be cost-effective, making it a win for children’s health, the environment, and our budget.
Over the past few years, we’ve proven what’s possible when leadership aligns with community demands for change. The transformation of New York City’s school meals and cafeterias demonstrates that food access and quality can go hand in hand to achieve meaningful progress. By listening to our students and incorporating their invaluable feedback, we can provide school meals that are both nutritious and delectable – a far cry from my own childhood experiences.
Large-scale change takes time, and our journey is far from over. But one thing is certain: New York City’s students are better nourished, better prepared to learn, and better equipped to succeed than ever before. We will continue to make strides, knowing that we’re not just serving meals – we’re nourishing their bodies, minds, and futures. And that is truly something to celebrate.
Interview between Time.news Editor and Dr. Emily Clarke, Senior Executive Director of New York City’s Office of Food and Nutrition Services
Editor: Good afternoon, Dr. Clarke! Thank you for joining us today. Your work as the Senior Executive Director at the Office of Food and Nutrition Services has brought about some incredible changes in New York City’s school meals program. Can you start by sharing a bit about what inspired you to make these changes?
Dr. Clarke: Thank you for having me! My experience growing up with lackluster school lunches really fueled my passion for reforming our food services. I believe every child deserves not only to be fed but to enjoy nutritious, tasty meals at school. When I joined the OFNS in 2018, I was determined to change that and make healthy food an integral part of students’ daily lives.
Editor: In 2017, under Chancellor Farina, New York City introduced free lunch for all public school students. How significant has this initiative been for students and their families?
Dr. Clarke: It’s been transformative. Offering free lunch to all 1.1 million public school students not only tackles hunger but also removes the stigma associated with free meals. With approximately 900,000 meals served daily, we’re helping to enhance academic performance and overall well-being, ensuring that children are nourished year-round. This shift has been a crucial part of building a healthier community.
Editor: Speaking of health, you introduced “Meatless Mondays,” which expanded to “Plant-Powered Fridays.” What has been the response from students regarding this transition to plant-based meals?
Dr. Clarke: The response has been overwhelmingly positive! Students loved the idea of Meatless Mondays, and after receiving requests for more variety, we introduced Plant-Powered Fridays. The focus on flavorful, nutritious plant-based options has not only piqued interest but also encouraged kids to explore new foods. It’s been rewarding to see them embrace these healthier choices.
Editor: The “Chefs in the Schools” initiative sounds intriguing. Could you elaborate on how it works and the impact it’s had?
Dr. Clarke: Absolutely! This initiative, led by Rachael Ray’s Chefs Council, was created to enhance the appeal of our plant-based offerings. We developed over 100 scratch-cooked recipes and sought input from students through taste tests—only those that received a 70% approval rating made the menu. This ensures our meals are not only nutritious but also enjoyable. So far, students have been enthusiastic about dishes like the Pineapple Rice Medley and Jollof Cauliflower.
Editor: That’s fantastic! Ensuring that school cooks are trained to prepare these dishes is crucial. Can you tell us about the training process?
Dr. Clarke: Definitely. We understand that having great recipes means nothing without skilled preparation. The program includes comprehensive training from Wellness in the Schools chefs to equip cooks with the necessary skills and tools. Last year alone, 542 schools benefited from this training, and we aim to have all NYC public schools fully trained by the end of the 2024-25 school year.
Editor: It sounds like you’re fostering not just a change in menu but a cultural shift in how students experience meals at school. Can you highlight some enhancements to the cafeteria environment through the Cafeteria Enhancement Experience?
Dr. Clarke: Exactly! We believe mealtime is about more than just food. The Cafeteria Enhancement Experience aims to create a more inviting atmosphere by improving choice, service speed, and the overall dining environment. The goal is for students to enjoy their meals and engage with peers, transforming lunchtime from a routine into a positive social experience.
Editor: Dr. Clarke, it’s clear that your dedication to improving school lunch is making a significant impact. What’s next on the horizon for the Office of Food and Nutrition Services?
Dr. Clarke: We’ll continue to listen to student feedback and innovate our meal offerings. We’re also exploring partnerships with local farms to enhance the quality of our food further and maintain a focus on sustainability. There’s still a lot to do, but we’re committed to ensuring every child in New York City has access to healthy, delicious meals.
Editor: Thank you, Dr. Clarke, for your insightful contributions today and the amazing work you’re doing for the children of New York City. We look forward to seeing how these programs develop!
Dr. Clarke: Thank you! I appreciate the opportunity to share our journey, and I’m excited about the future of school meals in our city.
