Lessons from the Lunchroom and Beyond
August 24, 2022 | By
Hear from this year’s CU Public Interest Internship Experience Intern, Eliana Valenzuela, about her experience as a student during Boulder Valley School District’s transition to healthy school food and her current involvement with our work in school food reform.
There was a significant change in the summer between 2nd and 3rd grade. I went back to school in the fall, and as I was in line for food, I realized the pizza wasn’t a triangle shape anymore, and it didn’t look as greasy; instead, the pizza was square and looked like the lunch ladies made it from scratch. There were no more nachos from a bag, French toast sticks, and no more chocolate milk. Instead, a giant salad bar was stationed in the middle of the cafeteria. As I made my way to the salad bar, I discovered there were many colorful options: carrots, celery, tomatoes, broccoli, lettuce, and cucumbers. The freshness of the fruit was the first thing I noticed. All of these vegetables reminded me of the ones in gardens and at the farmers market. I didn’t realize it would be possible to have this in my school cafeteria, but I was happy to see so many options. I immediately grabbed the utensils and filled my lunch tray until it looked like a rainbow. After eating my rainbow tray, I would now head to recess and the classroom feeling properly full - in a good way.
There was a significant change in the summer between 2nd and 3rd grade. I went back to school in the fall, and as I was in line for food, I realized the pizza wasn’t a triangle shape anymore, and it didn’t look as greasy; instead, the pizza was square and looked like the lunch ladies made it from scratch. There were no more nachos from a bag, French toast sticks, and no more chocolate milk. Instead, a giant salad bar was stationed in the middle of the cafeteria. As I made my way to the salad bar, I discovered there were many colorful options: carrots, celery, tomatoes, broccoli, lettuce, and cucumbers. The freshness of the fruit was the first thing I noticed. All of these vegetables reminded me of the ones in gardens and at the farmers market. I didn’t realize it would be possible to have this in my school cafeteria, but I was happy to see so many options. I immediately grabbed the utensils and filled my lunch tray until it looked like a rainbow. After eating my rainbow tray, I would now head to recess and the classroom feeling properly full - in a good way.
The knowledge and skills I’ve gained with this team, and most importantly, the experience, are all things I will hold onto for the rest of my career. I learned that nothing is easy, especially systems change, but it is worth it when you put in the time and energy. The world is constantly changing, and we need organizations like the Chef Ann Foundation to ensure children are taken care of in a nutritious and healthy way that prepares them for the future. I am excited for the future of school food and the impact that these changemakers will have on our nation’s kids. It has been a pleasure of a lifetime to be a small part of the change, and I will always be grateful for the opportunity; thank you.
The knowledge and skills I’ve gained with this team, and most importantly, the experience, are all things I will hold onto for the rest of my career. I learned that nothing is easy, especially systems change, but it is worth it when you put in the time and energy. The world is constantly changing, and we need organizations like the Chef Ann Foundation to ensure children are taken care of in a nutritious and healthy way that prepares them for the future. I am excited for the future of school food and the impact that these changemakers will have on our nation’s kids. It has been a pleasure of a lifetime to be a small part of the change, and I will always be grateful for the opportunity; thank you.
