Characterized as places of social awkwardness and stale food, they are usually avoided by wary students. But at Santa Ynez Valley Union High School, students flock to the cafeteria as soon as the bell rings, eager to get to the salad bar or to pick up the daily lunch special.
Over the past four years, the cafeteria at Santa Ynez High has undergone drastic changes. Where it once served chicken burgers, chicken nuggets and other less than nutritious foods, it now boasts a make-it-yourself salad bar, healthy state-approved fare, and a daily breakfast and lunch special.
Prepared by the Regional Occupational Program (ROP) Restaurant classes, these specials range from pancakes and sausage in the morning, to lasagna or grilled cheese and tomato soup, or roast chicken and mashed potatoes for lunch. At $2.50, these balanced meals are affordable for most students; for others, lunch tickets allow them to purchase the meals for free. Nicole Evenson, the school’s business manager, pointed out the cafeteria staff continues to evaluate and upgrade the nutritional quality.
“More fresh fruits and vegetables are offered,” Evenson said via email. “Few pre-packaged foods are available; an emphasis is placed on freshly prepared items eliminating the need for preservatives and stabilizers.”
In addition, according to Evenson, the cafeteria has eliminated deep-fried foods, and beverages are evaluated for sugar content. Seniors at Santa Ynez High revel in their use of off-campus passes, which allow them to venture off the school’s campus in search for food at lunch, while underclassmen must stay on campus with a sack lunch, or cafeteria food.
Most freshman and sophomores are pleased by the cafeteria’s upgrade in provisions. Still, as always, there is room for improvement. Sophomore Katelyn Cragg says: “The lunch specials are usually pretty good, but if you get there five minutes after lunch starts, they’re all gone. There’s never enough options.” While the underclassmen primarily eat the cafeteria’s food, even upperclassmen indulge in warm bagels and fresh pancakes during early hours of the day. But Chris Garoutte, a senior, is a little more skeptical. When asked what he thought of the school’s food, he replied, “It serves its purpose.” Seniors like Garoutte have also experienced the changes in foodstuffs served at the school, both in vending machines and snack carts and in the cafeteria itself, which primarily have included disappearance of fatty foods and the appearance of healthier choices. The California Project LEAN (Leaders Encouraging Activity and Nutrition), a California Department of Public Health program, works with schools across California, such as Santa Ynez High, to make school food healthier and to prevent obesity in California’s youth. In conjunction with this, a number of Senate Bills passed in 2005 set standards for foods and beverages sold in California State schools; Santa Ynez, along with all California schools, was expected to meet the legislation’s criteria by 2009. Said Evenson: “Revisions to the district’s cafeteria offerings have continued to develop due to assistance from various external agencies through the form of workshops designed to encourage healthier eating habits.” The school would like to serve more fresh produce, she added, but is limited by budget constraints. Speaking of money, does the cafeteria turn a profit? “The goal is to be sustainable, meaning that it will not need any support from the district’s General Fund,” Evenson replied. “Another goal is to generate enough profit to build a reserve for cafeteria equipment needs.” At Santa Ynez High School, the staff and students strive to prepare tasty and healthy food. While the range of options or quality of taste could stand more tweaking, the cafeteria gets the job done: At least, no student returns home with nightmares of runny Jell-O or gelatinous beans.