Students ditching Chipotle, Subway for healthy cafeteria food

NAPA VALLEY, Calif. — Some people say kids are so hopelessly hooked on fast food that it is an exercise in futility to provide fresh, locally grown food in school cafeterias.

Why waste money and effort on nutrient-laden fruits, vegetables and healthy entrees when students will opt for a Big Mac and french fries instead of nutritious fare?

Others say that the younger generation will develop healthful eating habits that will last a lifetime if given well-balanced, flavorful offerings.

On Monday, a real-life test of contrasting outlooks played out at Napa High School where some students left campus at lunchtime to go to nearby restaurants. Others brought lunches from home or visited the school’s cafeteria, “The Cross/Roads Café.”

“About two weeks ago, we set up the cafeteria to be more accessible for students,” said Napa High School campus supervisor Chris Jenkins.

Monday’ menu was Burrito Bowl, made with chicken from Petaluma poultry, cilantro rice and black beans grown in California.

The attractive salad bar appeared on par with those found in restaurants. The salsa bar featured fresh tomato salsa, guacamole, grilled jalapeno, jicama batons and chipotle sour cream.

“I try my best to eat healthier every day because I think of my future,” said 17-year-old Napa High student Lanayah Yokoi. “I don’t want to have health problems later in life like some members of my family,”

Not everyone eating at Napa High’s “The Cross/Roads Café” was a regular.

“I usually make my own lunch, but I’m eating here today. They really have good choices,” said 15-year old Paulo Alvarez.

Two friends admitted they’ve been eating in the cafeteria for the past few weeks because they’ve “been too broke after the prom” to afford going to their usual haunts — Subway and Chipotle restaurants.

“I like to eat healthy. I thought the school’s food was good before but it’s starting to get a lot better,” said 17-year old Nathaniel Rubio.

“The pizzas aren’t as greasy as they were before,” said Samantha Fernandez, 16.

“I didn’t like eating here before. I thought it was all junk food. Now that I see all this fresh food, I want to come here. It is healthier, cheaper and it tastes good,” said Eduardo Lopez, 18.

Napa Valley Unified, with schools in Napa, American Canyon and Yountville, serves 2.2 million meals per year to its 18,136 students, according to NVUSD food service coordinator Sunita Dutt Ellenby.

Though Napa’s schools have not experienced a significant decline in school lunch participation since switching to a healthier menu in 2010, some school districts have, Ellenby said.

While some California school districts, including St. Helena’s, say the new government guidelines for food services are putting their districts in the red financially, Napa schools have not had this problem.

“Our food budget is in the black, and we have funds left to do some infrastructure work, Ellenby said.

When a school changes to healthier options, there is an initial drop in participation, but it gradually turns around, she said.

Popular items that may look and taste like favorite junk foods, can be made with better-quality ingredients. For example, nachos can be made with fresh tomatoes, avocados and good cheeses instead of liquid cheese, she said. Hamburgers can be made with high-quality ground beef rather than formed meats.