Food injustice: The corporatization of school meals

We speak with Monica Chen, veteran teacher and executive director of Factory Farming Awareness Coalition. Monica tells us how cow’s milk became a staple in school lunches even though most children of color do not have the ability to digest lactose, the main carbohydrate in dairy products. She explains how checkoff programs like Got milk? mislead the American public into thinking these are healthy foods for human children.  References Factory Farming Awareness Coalition website: ffacoalition.org Listen to our second episode with Monica Chen “Consumption as ethics: Talking with students about food” Note: lauren Ornelas, founder and president of Food Empowerment Project, originated the term “lactose-normal.”  Overview 00:00-00:49 Intros 00:49-02:41 Factory farms and why is it important for students to know about them  02:41-04:46 How schools started serving meals 04:46-05:33 Why school food looks the same across the country 05:33-11:06 Why most schools serve milk even though many students, those from especially other-than-European backgrounds are lactose intolerant  11:06-13:10 Reimbursable lunches 13:10-16:01 Factory farm conditions for cows 16:01-18:11 Making connections between choices and impacts 18:11-21:07 Culturally responsive conversations about food 21:07-25:01 Respect/disrespect for Navajo culture in a Bureau of Indian Education school in the Navajo Nation 25:01-33:05 How schools can encourage students to think broadly about impact of choices  33:05-34:30 Impact of industry lobbying campaigns on low-income schools 34:30-35:59 Outro

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