A REAL first at Boulder schools

District’s food practices earn certification.

boulder» Boulder Valley is the first public school district in the country certified by the United States Healthful Food Council for its commitment to healthful and sustainable food service practices.

The district earned the council’s “Responsible Epicurean and Agricultural Leadership,” or REAL, certification.

“We stand for really healthy food, clean ingredients and knowing our sourcing,” said Ann Cooper, Boulder Valley’s food services director. “It’s easy to say these things, but within the world of school food there’s nothing to really showcase that we go above the standards.”

She said the certification is the result of eight years of work on its school lunch program, made possible by the commitment of the school board and the superintendent. “It really does speak to the work that we do,” she said.

The certification originally was given to restaurants in Washington, D.C., and is modeled after the environmental LEED certification, said Melissa Rouse, spokeswoman for the United States Healthful Food Council.

More recently, the council has started certifying corporate and university kitchens, she said, while Boulder Valley is its first school district.

“There are a lot of people riding the green wave, but not necessarily doing all the things they’re preaching,” she said. “We want to let their consumers know that they’re making these extra efforts.”

Boulder Valley prepares approximately 13,000 meals daily, with an emphasis on local and organic ingredients and salad bars in every school. The district spends about 25 percent of its $300,000 food budget on Colorado produce and meat.

To earn the certification, Boulder Valley was audited by a registered dietitian.

The audit found the district excelled in food preparation, noting the focus on cooking from scratch, using only plant-based oils and incorporating healthy cooking practices.

The audit also praised the district’s menu for going “above and beyond USDA requirements,” including nixing flavored milk, not offering juice in elementary schools and providing “a plethora of fresh fruits and vegetables.”

In the leadership category, the district earned 95 percent of the available points in recognition of making sure water is available to students, offering a vegetarian option daily and using sustainable trays, plates and cups.