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It may look like just another lunch at Hiawatha Elementary School in Cedar Rapids, Iowa, but these children are part of The People’s Garden School Pilot Project. The students at Hiawatha Elementary are among 4,000 youth in 57 schools in Iowa, Arkansas, New York, and Washington participating in Healthy Gardens, Healthy Youth (HGHY), a project that will assess how school gardens influence students’ fruit and vegetable consumption.

The visit to Hiawatha was preceded by my participation in the Iowa Hunger Summit where we discussed steps to eliminate food insecurity in Iowa communities. What many people may not know is that hunger is fueled by poor nutrition. That’s why it’s so important that we focus both on promoting access to nutrition programs and greater access to a variety of fruits and vegetables. The school pilot projects are just one way we are accomplishing the latter.

During the holiday season, food banks across America experience a spike in demand and this year is no different. Today that seasonal demand is also bolstered by a significant rise in client numbers because of the current U.S. economy.

One of those food distributors seeing an uptick in demand is the Capital Area Food Bank, a food hub with more than 700 partners that distribute commodities to locations in the District of Columbia, northern Virginia and parts of Maryland.

Some say breakfast is the most important meal of the day. I have to agree especially when it comes to children. Starting the day with a healthy breakfast helps keep kids alert and focused on learning rather than lunch. But not every child eats a nutritious breakfast at home. In fact, even though 32 million students participate in the National School Lunch Program each day, only 12 million students eat a school breakfast daily. That means we have to continue to work to get those school breakfast numbers up!

Feeding thousands children a healthy lunch every day isn’t easy. But as Farm to School programs become an important way to build local economies and connect youth with their food source, some school districts are getting creative about improving the healthfulness, and local-ness, of their cafeteria.

We think of summer time as a time when kids are free to play with their friends and enjoy time off from school. But it is during the summer months when many children report going hungry the most.  If you’re wondering how you can help prevent kids from going hungry when school is out, you should know that USDA encourages organizations to provide meals to kids through our Summer Food Service Program.

The Summer Food Service Program is a federally funded program –administered by States— that reimburses organizations for meals served to children during the summer.  Schools, churches, recreation centers, playgrounds, parks, and camps can serve meals in neighborhoods with high percentages of low-income families. These are safe and familiar locations where children naturally congregate during the summer.  Faith-based, community and private non-profit organizations can make a difference in the lives of hungry children by sponsoring a site and participating in the summer food service program.

The No Kid Hungry New Mexico Campaign, an initiative of the New Mexico Collaboration to End Hunger, is gaining partners and momentum.  The campaign is less than a year old, but already progress has been made on the 2011 goals: Increasing participation in the summer meals program, school breakfast, and SNAP, the Supplemental Nutrition Assistance Program.  It’s so important to connect eligible people with the federal nutrition safety net.  And that is exactly what Share Our Strength and its partners are doing in New Mexico and across the nation to end childhood hunger.

Part of the No Kid Hungry New Mexico campaign centers on school breakfast, an area of special interest to me. I can see the potential to reach more children just by changing the way breakfast is offered to students. A healthy breakfast makes a big impact on a child’s well being – physically and mentally.  That translates to better attentiveness, performance and behavior in school, too.   This method also eliminates the stigma for low-income children of coming to school early for a free breakfast in the cafeteria. And many children simply can’t get to school before the first bell.

In recent years, Supplemental Nutrition Assistance Program (SNAP) – formerly known as food stamps – has demonstrated an exceptional record in program integrity and stewardship of taxpayer dollars.  The program currently serves as a bridge to success for over 46 million Americans who are at risk of being hungry when they face challenging economic times. More than half of those who rely on the program are children, elderly or the disabled, and many participants are newly unemployed and never thought they would be living in poverty. The program has never been more important and neither has the need to be a good steward of its dollars.  In this vein, President Obama and Vice President Biden launched the Administration’s new Campaign to Cut Waste in government spending in June to eliminate misspent tax dollars and USDA strongly supports this effort.

Like a broken street light, childhood hunger impacts the well-being of the community and will only be fixed when the local community recognizes it, takes an interest, and decides to address it. When those who care come together, pool their talents, and take advantage of available resources, things start to happen. Things get fixed.

The city of Dallas is getting serious about ending childhood hunger. Just a month after the October kick-off of the No Kid Hungry Texas campaign, local leaders came together for a hunger summit in Dallas in November. The diverse line-up of speakers was inspiring! There were leaders from Congress, all levels of government, faith-based organizations, food banks, non-profit organizations and schools. Every speaker was passionate and convincing about the need and ability to end childhood hunger.

Special holiday series – Blog 5 of 5

Over the past week, Dr. Janey Thornton, Deputy Under Secretary for Food, Nutrition and Consumer Services, and I have provided low-cost recipes incorporating simple food safety tips to help you prepare healthy and safe holiday meals. So far, we’ve posted recipes for turkey, stuffing, baked apples and sweet potatoes, and green beans. For the final blog in this series, we’re focusing on pumpkin pie, one of the mainstays of holiday meals. Like other holiday treats containing eggs, pumpkin pie filling can be messy to prepare and may lead to foodborne illness if not done carefully. This pumpkin pie recipe incorporates food safety tips at every step from mixing to storing leftovers. If you have further concerns about cooking with eggs this holiday season, this fact sheet should be really helpful. Additionally, I invite you to call USDA’s Meat & Poultry Hotline at 1-888-MPHotline weekdays from 10 a.m. to 4 p.m EST, and from 8 a.m. to 2 p.m. EST on Thanksgiving Day.

Enjoy a safe and happy Thanksgiving!