WASHINGTON, D.C. – The American Bakers Association (ABA) applauds the Senate Committee on Agriculture, Nutrition, and Forestry for working to fix the wholegrain-rich standard and provide more flexibility in the school meals program.
“Consumer data clearly shows that America’s school children are not getting enough grains, and especially whole grains, in their diet. The Agriculture Committee’s action today will create much-needed flexibility and clarity to introduce kids to wholesome and delicious whole grain products they will actually eat,” said ABA President and CEO Robb MacKie. “This is vitally important with emerging science from Stanford and Arizona State University that shows the health detriments of not eating enough fiber, of which whole grains are a leading source.”
The bipartisan child nutrition bill reduces the whole grain-rich standard in school meals from 100 percent wholegrain-rich to 80 percent. This adjustment allows for a larger variety of grain foods to be included in school meals, and hopefully reduce the amount of food that is wasted in schools.
“The leadership of Chairman Roberts and Ranking Member Stabenow to recognize the need for grain foods in child nutrition is a step in the right direction to ensure students are getting healthy meals that they enjoy,” added MacKie. “Food deposited in the trash does nothing to serve our kids’ health and nutrition needs.”
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About the American Bakers Association:
The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1000 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in economic activity annually and employs more than 706,000 highly skilled people.
Source: American Bakers Association
