Many parents cheered about 10 years ago when Michelle Obama took on the important task of improving school meals. Of course, every child should have a healthy lunch and breakfast. Most of us have school cafeteria stories; I still remember the feeling of failure I had decades ago when I realized my daughters never had time to eat more than their dessert before joining the stampede for recess.
Ms. Obama’s work — and the work of many other concerned parents, teachers and staff — sparked significant improvements in school menus, some of which are now being undone by the current administration (allowing children to eat food with more salt and less whole grain). Schools must once again take another step forward.
If you haven’t met glyphosate (Roundup) yet, allow me to introduce you. Glyphosate is the most widely used pesticide in the US. Its use has skyrocketed during the last 20 years because of the popularity of genetically-modified crops that are tolerant of this weed killer. Health concerns about glyphosate have also skyrocketed since 2015, when the World Health Organization evaluated its ability to cause cancer.
Glyphosate’s evaluation as a probable carcinogen is scary and was recently validated by a jury that awarded a school groundskeeper a multimillion-dollar judgment against Monsanto/Bayer because he had developed cancer after years of Roundup use. The decision has paved the way for thousands of other cancer patients and families to seek justice and compensation in court.
Even scarier, recent research has demonstrated that glyphosate can disrupt our body’s hormones, those vital molecules that manage growth, development, behavior, sex and more.
Exposing children, with their developing bodies, to a chemical that can cause cancer and hormone dysfunction is wrong. It’s especially wrong for children simply eating breakfast at school, who often are from low-income families. This fact has spurred the nonprofit Center for Environmental Health (CEH), where I serve as the senior scientist, to measure glyphosate contamination in breakfast cereals and bars served at schools. Although our study was small, the results were striking.