ABOUT OUR ORGANIZATION

The Healthy School Food Collaborative was created in response to the national obesity epidemic with a shared belief among partners that Louisiana schools have a unique position to institutionalize healthy lifestyles through nutritional standards, nutritional education and increased access to fresh and healthy food in schools.

better QUALITy foods, even higher standards

The Healthy School Food Collaborative provides high quality nutritional standards (no fried food, no high-fructose corn syrup, etc.), autonomy to our school partners by including them in the food service management company decision-making process and partnerships with well-functioning food service management promoting health and wellness education. The Louisiana Public Health Institute provides evaluation services to schools participating in the Healthy School Food Collaborative to ensure that food being served meets or exceeds our nutritional standards. Our food standards include:

  • Fresh or frozen (no additives) fruits & vegetables must be served at every lunch, no canned fruits and vegetables allowed
  • No juice can be served at lunch
  • Daily serving reflects variety over the week
  • A daily vegetarian lunch entrée option must be provided if the entrée is not vegetarian
  • All grains served must meet both of the following: (1) whole grains per serving must be ≥ 8g (IOM) and (2) Whole grain must be first in product ingredient list
  • No mechanically separated meat
  • No animal by-products
  • No serving of processed cheese with additives and fillers (e.g. American cheese)
  • All milk served must be rBST or rGBH free (artificial growth hormone free) as declared by manufacturer
  • No artificial trans fats or hydrogenated oils in ingredient lists
  • Only products with little added and natural sugar are allowed
  • No foods with High Fructose Corn Syrup in the ingredient list are allowed
  • No deep frying
  • Fresh, less processed food preparation methods are encouraged
  • Water is provided daily as a beverage option
  • No competitive foods can be sold in the cafeteria or on school premises
  • 5% of the Food spend must be local. Local is defined as 400-mile radius


Last year, over 5 billion meals were served through the National School Lunch program, subsidized by the USDA. 68 percent of the children received those meals at a free or reduced rate. This makes the National School Lunch Program one of the largest federally funded anti-hunger programs in America and an opportunity for serving healthy food options in school meals.

OUR DIRECTOR

james graham

P | 985-285-1593
F | 504-324-0507 ex2101

jgraham@thsfc.com

James Graham serves as the Executive Director of the Healthy School Food Collaborative, where he acts as an expert interface between schools to negotiate and solve contractual and business related issues related to food service. James received his J.D. from Loyola University of Law, and an MBA and MEd from the University of New Orleans.

OUR Team

Shoshana Bochner

Business Development Director
P | 504-322-1188 ex2102

sbochner@thsfc.com

As the director of business development. Shoshana works with schools, after school and summer programs to ensure students have access to healthy food everyday. She is dedicated to removing barriers to food access by advising on program compliance and liaising with community partners to get reimbursable meals to the kids who depend on them.

Van CAO

Director of Operations
P | 504-322-1188 ex2103

van.cao@thsfc.com

Van Cao serves as the Director of Operations for the Healthy School Food Collaborative, where she manages the organization's key frontline functions at both a strategic and operational level.  Van received her MBA from the Tulane University Freeman School of Business.

jordan Berner

Area Manager
P| 504-322-1188 ex2104

jberner@thsfc.com

Jordan is passionate about helping young people learn about food and nutrition and develop healthy habits that will set them up for success.  She received her Master's in Public Health with a focus in Nutrition from the Tulane University School of Public Health and Tropical Medicine and a Bachelor's degree in Psychology from the University of Delaware.  Jordan has experience in developing, implementing, and evaluating community health and nutrition programs in the New Orleans region from past endeavors.

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