ABOUT THE CAMPAIGN
A campaign to reduce children's exposure to pesticides, toxins, and junk foods
STOP spraying toxic pesticides on school property, playgrounds and in buildings, and convert to integrated pest management practices.
KICK junk foods and junk food ads out of our schools.
START converting school lunches to healthier menus, using locally grown and/or organic and transition to organic ingredients (no pesticides, antibiotics, hormones, irradiation or genetically engineered ingredients). Offer vegetarian options.
TEACH kids about healthy food choices and sustainable agriculture through school garden projects and curriculum materials.
Take Action!
Today, as Congress works on a 4th COVID-19 stimulus bill, we ask you to once again contact your U.S. Senators and Representatives.
COVID-19 has exposed how fragile our food system is, and how urgently we need policies that can advance a regenerative and resilient food system.
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With one in nine Americans already struggling to put food on the table, food insecurity and lack of access to healthy food are problems in the best of times.
Now, the COVID-19 pandemic is stretching an already inadequate social safety net to the breaking point.
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Federal regulations for school lunches—never strong to begin with—are about to get worse.
If Trump’s U.S. Department of Agriculture (USDA) pushes through its proposed new rules, schools will be allowed to serve up more processed junk food (pizza and fries), and fewer fruits and vegetables.
The rules, masquerading under the pretense of giving schools “greater flexibility” and reducing food waste, are another gift to corporate lobbyists, like the Corn Refiners Association, the Snack Food Association (SNAC International) and yes, the School Nutrition Association.
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RECOMMENDED BOOKS
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For nearly 15 years, Cynthia Lair's iconic cookbook Feeding the Whole Family has been the source for parents who want to cook one healthy meal for the entire family, including babies. Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Lair then applies these lessons to cooking for young children and babies aged six months and older. In each recipe, Lair offers special instruction on how to adapt it so that younger children can enjoy the dish while parents can eat a more complicated version. All recipes utilize easy-to-find ingredients, are simple to follow, and will be enjoyable for both child and parent. With a new foreword by Mothering magazine's editor and founder Peggy O'Mara, Feeding the Whole Family is a necessary staple for all families.
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