Potatoes have been rescued for school lunches, thanks to Senate passage Oct. 18 of an appropriations amendment to prevent the U.S. Department of Agriculture (USDA) from putting limits on potato servings in the National School Lunch Program (NSLP).
“We’re gratified at this development,” said Ben Kudwa, executive director of the
Michigan Potato Industry Commission, a grower-funded promotional and research- support organization. “Potatoes have been a staple in human diets for at least 6,000 years. There’s no reason why they should be restricted in school lunches, especially since they’re so popular with the children.”
The focus of contention is a proposed USDA rule that would cap usage of “starchy vegetables” at one cup per week per student in the NSLP. Vegetables like potatoes, corn and peas would vie for inclusion in that one-cup limit. The USDA wants menus to include a greater quantity of other vegetables as well as more fruit.
“We heard from school foodservice directors who were troubled by this proposal,” Kudwa said. “Potatoes are so popular because they’re so versatile. They can be prepared in so many ways and in combination with so many foods including other vegetables. This rule would put a crimp on the foodservice directors’ ability to satisfy their customers, the students.”
The USDA was contacted by many of these directors and their professional organizations. Reportedly well over 100,000 comments flooded in to the agency.
“Everybody agrees with the USDA’s intent, which is to improve the nutritional values of school lunches,” Kudwa said. “The problem is the details. Potatoes contribute fiber and potassium, which are both important for the young. If the children don’t eat the healthful alternatives, the nutritional benefits are zero. Many directors are concerned about plate waste in times when budgets are so tight. Potatoes reduce costs and reduce waste.”
He noted that a University of Washington study showed that when potatoes are on school menus, consumption of other vegetables actually increases.
A squeeze against the French fry would result under the USDA proposals, but it
has long been fading anyway. “The term is becoming a misnomer in school lunches,”
Kudwa said, explaining that the new way of preparing long potato cuts is oven-baking
them. A survey of school foodservice directors conducted for the National Potato
Council, a Washington, DC-based trade group, showed that 89% of the schools don’t
even have deep fryers any more. “You can’t call a baked form of potato a French fry,”
he added.
The USDA is currently sifting the heavy volume of public comments preparatory

at DuRussel, Chairman Brian Sackett, Vice Chairman Duane Andersen Dennis Hanson Greg Iott
Kitchen Randy Styma Tim Wilkes Tim Young Ex Officios: Keith Creagh, MDA Dr. Dave Douches, MSU

to finalizing its rules, which are supposed to reflect public input and be modified if a tide
of objections ensues. Kudwa said, “It’s possible in the end that the USDA would
recognize the practical issues the foodservice directors have raised and allow greater use
of potatoes.”
Meanwhile Sen. Susan Collins, Republican of Maine, did not care to wait for the
bureaucratic process to be completed and sought statutory relief. She is from Caribou,
Me., in the heart of her state’s potato region and picked potatoes in her youth.
Her strategy in collaboration with Colorado Democratic Sen. Mark Udall was to
attach an amendment to an appropriations bill that includes USDA funding. The
amendment, which included 10 co-sponsors, was voted on Oct. 18 and passed by
unanimous consent.
Kudwa pointed out it is not law yet. After the full Senate appropriations bill is
approved, it must be reconciled by a conference committee with a corresponding House
appropriations bill that does not contain the Collins-Udall amendment.
“We’re hopeful the amendment will be enacted,” Kudwa said. “It will reduce
stress on school foodservice directors who need flexibility in order to provide nutritious
meals to the children and to make the meals attractive enough that they get eaten.”