Questions some students ask themselves about school lunch are where did this come from? What’s in it?

For the past six years, PPS’s Clean Label Initiative has been working to increase the quality of food in school lunches by reducing seven ingredients in school lunches: high fructose corn syrup, artificial colors, artificial preservatives, trans fats and hydrogenated oils, artificial sweeteners, antibiotics and bleached flour. 

Some students don’t think enough has changed.

Jasmine Sells, a freshman who regularly buys school lunches, thinks there’s a lot to be improved.

“I think they’re definitely not the healthiest things in the world and there’s ways to improve it and make it more enjoyable…. It seems like there’s a lot of unnecessary fat in them and it doesn’t seem like [the children’s] health is the main concern when making the food.”