A donut made with whole-wheat flour is just slightly healthier that the refined wheat one, but that doesn't make it into a healthy food, and the whole wheat-ification might confuse us into forgetting it's a food to consume rarely.
As the mother of a high school student, I know how hard it can be to get teenagers to reach for wholesome snacks instead of junk food. Yet I also believe that judicious government interventions can tweak our environment in ways that make it easier to eat healthier food and get out and move.
Chef Marc Vetri's vision of having every school cafeteria serving family style lunches may be some years away, but at least he has a vision. That vision is slowly coming to fruition, one family meal and one school at a time.
There is no clearer example of the influence of mistrust on our day-to-day interactions than inside a cafeteria, whether at school or at work, elementary through executive education -- even at the Ivies.
In my four undergraduate years of college, I have had eleven different and wonderful roommates, I have frequented three dining hall cafeterias, and I have cooked in two different small college kitchens.
It's easy to justify gluttony when you are faced with a smorgasbord of calorie-laden options. Fortunately, colleges are making strides to introduce healthier, more sustainable options in their cafeterias.