KQED's Forum Alice Waters on Why We Need a ‘School Lunch Revolution’
Oct 10, 2025
Alice Waters, a pioneering chef and founder of Chez Panisse, passionately discusses the necessity for a school lunch revolution, advocating for fresh, organic meals in education. Alongside chef Jessica Badalana, they share hands-on experiences and simple recipes to make healthy food appealing to kids. Restaurant critic Mackenzie Chung Fagan highlights the stark differences between prepackaged school lunches and freshly prepared meals. Together, they explore the impact of sustainable practices and community engagement in transforming school food systems.
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French Lines Shaped A Restaurant Revolution
- Alice Waters described discovering French food culture during a year abroad and waiting in line for fresh baguettes every morning.
- That experience shaped her taste-driven mission to build Chez Panisse and connect with local farmers.
King Middle School Garden Began Edible Schoolyard
- Alice recounted the principal of MLK Middle asking her to beautify the school and how she saw a garden in a vacant lot.
- She insisted every student participate and created kitchen-classroom experiences tying senses to learning.
Scale By Training And Local Adaptation
- Alice recommends training and sharing knowledge by inviting educators to learn the Edible Schoolyard model.
- She scaled the program by running trainings annually and adapting to different climates and cultures.