George Lucas Educational Foundation

A Healthy School Lunch

Martin Luther King Middle School in Berkeley, California, serves up nutritious and delicious food kids love -- some of it locally grown in the school's own garden. More to this story.
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Narrator: Childhood obesity and related health problems have been rising at an alarming rate across the country due in part to the food choices kids have at school.

Bonnie: You see things like frozen pizza, fries, things that have a lot of preservatives, things that have been processed. We don't do any of that.

Narrator: In some schools, like the Martin Luther King Middle School in Berkeley, California, parents, teachers, administrators, and food-service providers are demanding better-quality food for their children.

Bonnie: The Berkeley Unified school-lunch program started years ago with a number of families who were really concerned about what was happening in the public-school cafeterias.

Narrator: 39 percent of students in the Berkeley Unified School District receive free or reduced lunch. Including overhead, the food program spends an average of 4 dollars and 50 cents per lunch, well above the national average of 2 dollars and 91 cents. The program is able to make up the difference and thrive with grants.

Bonnie: There are a lot of people and there are a lot of organizations that are invested in children eating healthy. We applied for grants for equipment, ovens, stoves, retherms, all sorts of things. The money is there.

This is soy, and if you have the right mixture, the right blends of seasonings and sauce, everything, they love it.

Narrator: Martin Luther King Middle School also runs the nationally recognized Edible Schoolyard program, where students get hands-on experience in their organic garden and kitchen classroom.

Now, where do you think this came from?

All: Garden.

Right out there.

Narrator: In this integrated learning environment, teachers incorporate gardening and food preparation into lessons in science, mathematics...

Woman: If it calls for one-and-a-half cups of cooked pumpkin and we're doubling the recipe, then how much do we need?


Narrator: ...history, ecology, and culture.

See, just making it hot, just toasting it, gives it a different flavor.

Narrator: Students learn about the connection between their everyday food choices and the health of the community, the environment, and themselves.

Alice: This is a delicious revolution that we're talking about. This isn't hard to do. If they grow it, they cook it, they want to eat it.

Bonnie: Our kids who participate in the garden cooking classes eat three times more vegetables and fruit than kids who do not, and so the proof is in the pudding, as they say.

Beautiful! Now we're going to bring it right over here.

Narrator: Along with lots of veggies and fruits, King Middle serves up kid favorites like pizza and mac and cheese. But here, there is a nutritious twist on foods kids love.

Bonnie: We make our macaroni and cheese here fresh. We boil 300 pounds of pasta to do that. We make a low-fat cheese sauce with fresh cheese and Organic Valley milk. It's completely healthy. It is not processed. It is sustainable. It is local. It's something that anybody can do, and the kids absolutely love it.

Caleb: I think that King is setting a good example for other schools to have a more healthier lifestyle. Like, the healthy food actually can taste good. I mean, I really enjoy the food here.

Bonnie: To replicate this program, it takes a community that demands real food that is healthy, nutritious, and sustainable in their communities, and they have to stand up for it and they have to stand up and make a lot of noise about it.

Narrator: For more information on what works in public education, go to

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Video Credits

Produced, Written, and Directed by

  • Ken Ellis
  • Lauren Rosenfeld


  • Karen Sutherland

Camera Crew

  • Mike Elwell

Production Support

  • Amy Erin Borovoy

Production Assistant

  • Doug Keely


  • Michael Pritchard

Original Music

  • Ed Bogas

Comments (12) Sign in or register to comment Follow Subscribe to comments via RSS

Nancy Parks's picture
Anonymous (not verified)

What, when and how our children eat school lunches has been a concern to many educators over the years. Visionary leadership is required for real reform across the United States, which recognizes the interrelationships between what is accepted as a well balanced lunch, sources of school lunches, funding, and teaching and learning, etc, otherwise I fear some of the initiatives described in Edutopia or by Jamie Oliver, ( for example, will remain the exception rather than the rule. Although providing foods that are filling to children can be a worthy consideration, nutritional value should be paramount.

Salad bars have certainly become more visible at our High Schools and universities, but there is still a lot of processed foods and foods with a lot of saturated fats in schools. When are our leaders going to connect the dots?


katrina jackson's picture
Anonymous (not verified)

My name is katrina jackson and I am a kindergarten teacher with the Macon County School System in Alabama. After viewing the video, I could not believe that these children were actually eating vegtables and excited about it. However, the one thing that I truly loved was how that teacher intergrated science, math, ss, and language and centered it around cooking witch made learning fun and a memory that will last forever.

Serena's picture
Anonymous (not verified)

I am finishing up my last year to become a high school teacher and I was so impressed with how inexpensive it is to make the food exponentially healthier! One dollar and change per child to give their bodies (and brains!) the fuel they need??

I agree, Nancy. The writing is on the wall, it has been for decades, and it is obviously effective in places brave enough to just do it!

Harry's picture
Anonymous (not verified)

It's amazing. I didn't know that if we try to give healthy food, it can makes amazing result.
It is important to kids that adult try to give them more healthy food.

Nicole L. Thomas's picture
Anonymous (not verified)

WOW is all I can say over and over again. I have so many questions. Does anyone know who we can contact if we have questions? My students completed a Current Events assignment and we came up with several options for better and healthier school lunches. I would love some feedback on the list of questions I have.

Donna Milton's picture

This reminds me of when people really loved children and their jobs. Touching the food to me is really phenomenal but actually growing it really takes me back. I am elated to see this video taking the effect it has taken on students as well as staff.

Thomas Flynn's picture
Thomas Flynn

what an excellent program! What a shame that this is the exception rather than the rule in public school lunch programs.

Lisa F's picture

To "fill them up" is to "set them up" for health risks, impaired cognitive functioning, and a lower quality of life. Every child deserves the opportunity to flourish and quality nutrition is fundamental.

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