FARMINGTON – While the federal government works to improve school lunch programs here in Maine and across the country, one thing is clear. Getting rid of the potato is not the answer.

For those who have not been paying attention to the so-called “spud war” in Washington, D.C., the U.S. Department of Agriculture is proposing to alter its standards to limit servings of white potatoes and other starchy vegetables like corn, lima beans and peas, to one cup per week at lunch. Potatoes would be banned altogether at breakfast.

What the department really wants to kill is the french fry, but in the process is willing to throw out the whole potato, so to speak, with the frying oil.

The USDA’s proposal would not only have an impact on the state’s agricultural economy, it would cost $7 billion nationwide over five years — money schools simply don’t have.

And it flies in the face of local efforts and a legislatively created pilot program to encourage school districts to purchase locally grown food as a way of eating healthy and supporting sustainable agriculture.

It also infringes on local control, not just in what we serve but whom we hire to work in our school cafeterias.

The same federal law that would put limits on potatoes calls for the USDA to adopt training and certification standards for food service directors and other food service personnel.

This required training and certification would cost time and money, but there is no expectation that the federal school lunch subsidy would increase to cover it.

U.S. Sens. Susan Collins and Olympia Snowe and Reps. Michael Michaud and Chellie Pingree have come to the defense of the state’s leading vegetable and should be applauded for doing so.

The white potato is a great source for vitamins C and B, iron, potassium and dietary fiber. If properly prepared, it is low in calories, filling and inexpensive.

Rather than banning vegetables, the USDA should be focusing its efforts on educating people about food preparation. The healthiest foods in the world can become caloric ruins if care is not taken in how they are cooked and served.

We also need to be educating our children about making healthy choices in the school lunch line, if we ever hope to turn around the epidemic of childhood obesity. Teaching young people why a baked potato — sans the sour cream — is a much better choice than a french fry will help us win the battle against obesity not only at school, but when kids are at home or out with their friends.

The USDA needs to give school districts the flexibility to offer potatoes and other vegetables in the lunch line to help control costs, support agriculture and make the point that we need to educate children about healthy choices, rather than ban the Maine ingredient.

– Special to The Press Herald

 

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