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3 Animal Welfare Approved Newsl. 1 (2010)

handle is hein.animal/awanw0003 and id is 1 raw text is: enjoys her first visit to New York City. The days of children walking home for lunch are long gone. Today, a large percentage of U.S. school children rely on the USDAs National School Lunch Program (NSLP) to meet their nutritional needs; the NSLP feeds more than 30 million children a day. Traditionally, school districts are supplied almost exclusively by large- scale corporate farms and processors and it has been difficult for non- conventional farmers to break in. However, increasing concern about the health of U.S. children and the desire to provide safe and local food for school meals has opened the door for Animal Welfare Approved and other non-conventional farmers. In mid-January, AWA sponsored a fact-finding tour of the New York City, Baltimore, MD and Arlington, VA school districts, accompanied by Jeanette Orrey, famous in Britain as the Dinner Lady (that's a Lunch Lady on this side of the pond). Jeanette was working as a dinner lady when, in 2000, she rebelled against the poor quality processed food being reheated in her school and began cookingfood from P scratch. She started sourcing as much local, organic and fair trade meat and produce as posibeal on avrtih budget. Jeanette is credited with sparking and guiding a large-scale transformation in how school meals are prepared in England. Also on the tour were AWA staff members Andrew Gunther, Beth Hauptle and Brigid Sweeney. Rounding out the team were Bill Telepan, chef/owner of Manhattan's Telepan Restaurant, and Nancy Easton, co- founder of Wellness in the Schools and a veteran educator in the NYC public school system. Both Bill and Nancy deal with the challenges of reforming American school meals through their work with Wellness in the Schools, a grassroots organization dedicated to children's environmental health, nutrition and fitness in the NYC public school system. Ne York, New York The New York City public school system serves more than 800,000 students daily and Bill and Nancy navigate the huge system on a daily basis. We were thrilled to meet with Jeanette and be a part of the tour, Nancy says. We are looking for new ideas and new ways to improve school lunches. We want to know how we can bring in better ingredients and, once they're here, how to cook them. * Animal Welfare Approved Awards 2010 Good Husbandry Grants - pg. 2 * Preparation for Lambing - pg. 4 * Chef'sCornr: The Pit'stLauren rnehimB idMrkets Jeanette's NYC schools visit was hosted by SchoolFood Executive Chef Jorge Collazo and Stephen O'Brien, director of food and food support, who made sure she met everyone from cafeteria workers to CEO for Nutrition and Transportation, Eric Goldstein. She was able to share menus with SchoolFood staff to compare and contrast what's being served in the U.S. versus the U K. Welnrest in the Schoos, n thy food choices to school children. Many schools

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