Overhaul the school lunch programs by eliminating processed foods, hiring chefs, and serving nutritious balanced meals.

In order to cut down on children discarding their lunches at school, steps must be taken to ensure good nutrition and good tasting food choices. Children need more choices and more thoughtful presentation of food items.Cafeteria cooks and workers need to be hired in relation to the size of the student body. Cafeterias should be modernized to accommodate the new rules with appropriate cooking equipment and storage for fresh vegetables and fruit. Fruit may be served in pies and puddings to offer choice. These items must be made with fresh ingredients, not purchased frozen. Every cafeteria must have a sauce chef, bakers, main coarse chefs, and dessert chefs so that lunch becomes a highlight of the child's day. Food would be supplied by a new agency in the Department of Agriculture.