What a Random Week of School Lunch Reveals…

A review of ingredient labels from a single, randomly selected week in February 2026 at Justin Elementary shows that the overwhelming majority of menu items are ultra-processed foods produced off-site in industrial facilities and reheated or assembled on campus ingredients feb. These meals are not prepared from scratch at the school and rely heavily on preservatives, refined carbohydrates, industrial oils, and added sugars.

This is not occasional—it is systemic.

Ingredients of Highest Concern (from actual menu labels)

Across burgers, pizza, quesadillas, chicken products, breakfast items, snacks, and sauces, the following ingredients appear repeatedly:

Highly Processed Additives & Preservatives

• Sodium nitrites

• BHA / BHT (cereals, processed meats)

• Carrageenan (chicken products)

• DATEM (breads, Pop-Tarts, biscuits)

• Sodium aluminum phosphate / sulfate

• Calcium propionate (breads)

• Potassium sorbate / sodium benzoate (juices, garlic)

• Disodium inosinate & disodium guanylate

The menu shows routine exposure to ingredients strongly associated with excess caloric intake and poor metabolic outcomes:

• High-fructose corn syrup

• Corn syrup

• Dextrose / maltodextrin

• Added sugars (often multiple forms in one item)

• Refined enriched flours

• Vegetable shortenings

• Palm oil

• Hydrogenated oils

• Sugary breakfast items (Pop-Tarts, donuts, sweet cereals, pancakes with syrup)

Even items marketed as “whole grain” frequently contain added sugars, refined flours, and industrial oils in the same product ingredients feb.

Processing Level of the Menu

Based on ingredient review:

• ~90% of items are processed or ultra-processed foods

• Most entrées are pre-manufactured, par-fried, frozen, or shelf-stable

• Foods are assembled or reheated, not cooked from raw ingredients

• None of the listed foods are organic

• Protein items are often restructured meats with binders, starches, and flavor systems

This is factory food, not school-cooked food.

Who Is Producing and Preparing This Food?

Northwest ISD contracts with Aramark for cafeteria operations.

• Food is largely produced off-site in industrial facilities

• Ingredients lists do not disclose where food is manufactured

• Cafeteria workers are Aramark employees, not district employees

• These workers are not subject to public information requests

• Parents and taxpayers cannot verify who is preparing children’s food

A basic question remains unanswered:

Who is feeding our kids?

Historical Context: How Schools Used to Feed Students

Historically, public schools:

• Employed district cafeteria staff

• Prepared meals on-site

• Used basic, recognizable ingredients

• Maintained direct oversight of food preparation and workers

Today, that system has been outsourced to a multinational contractor, reducing transparency, accountability, and local control.

Additional Context: Aramark’s Core Business

Aramark is also the largest provider of prison food services in the United States. The same industrial food systems designed for cost minimization and mass feeding are now used in elementary schools.

This raises legitimate questions about quality, sourcing, and standards—especially for growing children.

What a Healthier Alternative Could Look Like

Schools can do better—many already do.

Example Alternative Weekly Menu (Scratch-Based)

• Roasted chicken thighs, brown rice, steamed vegetables

• Fresh beef or turkey chili made on-site

• Baked fish with potatoes and salad

• Eggs, fruit, and whole-grain toast (no syrups or pastries)

• Fresh fruit instead of juice

• Milk without added sugar; water as default beverage

These meals:

• Use short ingredient lists

• Eliminate unnecessary preservatives

• Reduce added sugar dramatically

• Improve nutrition without increasing cost long-term