Students at the Tahoe Truckee Unified School District in California dine on locally sourced fruits and vegetables, homemade pozole (a Mexican stew), and fresh tuna poke bowls. Food in the school district is free of high fructose corn syrup, artificial dyes, and additives. Most of it is cooked from scratch by a full-time kitchen staff, and, like about 29% of other districts in the country, everyone eats for free.

The district’s meals, in other words, are about as good as it gets in the U.S.—and a prime example of how to improve public-school lunch programs. They’re also exactly the type of healthy, nourishing food that U.S. Health and Human Services Secretary Robert F. Kennedy Jr. and his Make America Healthy Again movement say they want to be served across the country. In May, Kennedy p

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