03/10/2026
Where to Invade Next (France)?!: Garbage In Garbage Out: We've always worried about the food we feed to our children in the United States, not only at home but also in our schools and elsewhere... Here's an eye opener, if we would like to educate ourselves for our best health/Swaasthya for the next generation we are building ...
The author who highlights France's school cafeteria food system—specifically noting that trained chefs work in school kitchens—is Michael Moore in his 2015 documentary/book project, Where to Invade Next. [1, 2, 3]
In this work, Moore contrasts the American school lunch experience with the French approach, using the French school system as a prime example of "where not to attack" (or rather, what to emulate) regarding public health, education, and children's nutrition. [4]
Key Aspects of the French School Food System Identified:
• Trained Chefs: Meals in French public schools are often prepared on-site by professional, trained chefs, not just cafeteria workers.
• Fresh and Balanced Meals: Menus are designed to be nutritious, featuring fresh fruits, vegetables, and, in some cases, four-course meals (starter, main, cheese, dessert).
• No Vending Machines: Junk food and vending machines are generally banned from school grounds.
• Education over Convenience: School lunch is considered a core part of the educational day, with meals emphasizing varied tastes and high-quality ingredients, often locally sourced. [5, 6, 7, 8, 9, 10]
This, along with similar observations in books such as French Children Don't Throw Food by Pamela Druckerman, is cited as a reason why French children generally consume healthier diets than their American counterparts. [11, 12]
[Note: References as numbered are in the Video description on YouTube.]
Source: The author who highlights "France's school cafeteria food system—specifically noting that trained chefs work in school kitchens" is Michael Moore in ...
