I am a product of a dairy farm upbringing where meat, milk, and potatoes were staples, and I quite honestly enjoyed this way of life like many others. However, that mindset changed about 5 years ago when my doctor informed me of my high cholesterol levels. Accord- ing to the CDC, apparently 1 in 5 deaths stem from heart attacks. I recall reading this years ago, but the reminder was well received. My doctor then advised a shift towards a more plant-based diet was maybe a good idea. The reason becomes apparent when looking at labels. For example, if you com - pare our plant-based ground to ground beef, not only is the cholesterol at a whop- ping zero, but so are the saturated fats. It makes sense then that statistics from the American Journal of Clinical Nutrition saw a 25% decrease in heart disease mortality among people following a plant-based diet. It didn’t take much to convince me this was a necessary change. As I dug into this topic more, I read anoth- er study from the American Heart Asso- ciation suggesting that introducing these eating habits early on can prevent heart disease on a much larger greater scale. The even better part of this research was
that it didn’t suggest strict vegetarianism as a necessary diet to reap heart-healthy benefits. Which reminded me of what my mom has always told me, everything in moderation. So, for the last 3 years now, we have been advocating for the same shift in school meals. Plant-based menus, in addition to being a viable solution to allergen sensitivi- ty, religious preferences, and green initia- tives in our supply chains, are a great way to showcase to these kids what healthier eating looks like. Some school districts love the overall benefits so much they have replaced ground meat products altogeth- er, while others have joined the “Meatless Monday” and “Plant-based Friday” move- ments. It can also be exciting for the students if done thoughtfully. Measures like intro - ducing modern entree ideas such as Asian Street Tacos or Frito Pie can be successful. Or, by offering interactive options like a ‘Baked Potato’ or ‘Ramen’ bar can make this transition more engaging for the stu- dents because as we all know, kids LOVE to customize their food. But how do we ensure the take-rate for these meals get anywhere close to those of the staples like pizza and hamburgers? Education is a crucial pillar in this transi- tion. Eye-catching, informative signage at schools can clarify what students are eat- ing and convey the remarkable benefits of plant-based diets. Funny or catchy phras- es, memes, or characters can be used to draw the students in as well. If students don’t understand, they will just choose what they are familiar with, and that’s the cycle we hope to break. By making these changes, we can shape a healthier future for our younger gen- eration while equipping them with the necessary tools to make informed dietary choices themselves for a lifetime. Cheers to a healthier future!
Plant-Based Crumbles
Ground Beef 80% Lean/20% Fat
Kayla Beyer, Esq. | Deeply Rooted Farms Kayla is the founder and CEO of Deeply Rooted Farms. Kayla holds a BS in Biology and a Juris Doctorate in Food and Business law where she has dedicated her career (and passion) to the food industry. When Kayla is not working or helping on the farm, she volunteers her time to the Food Law Advisory Board at Mitchell Hamline Law School in Minnesota, which is the home to many global food manufacturers.
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