Tag Archives: france

France's new tax on soda pop: Should we tax 'bad' foods?

Posted in Food, france, kid's food by

Earlier this week, the French government passed a new law introducing a tax on sugar-sweetened drinks which will apply to soft drinks (both sugar and diet) and sweetened juices. Public health campaigners are delighted. But the tax-a minimal 1 cent per container-has been criticized as ‘discriminatory’ by manufacturers, who have threatened to increase prices significantly (some newspaper articles talk of 20 to 30% rises) to offset lost profits.

France joins a number of other European countries (Denmark, Hungary) which have implemented so-called ‘sin taxes’ or ‘fat taxes’ over the past few years. Critics argue that the low levels of such taxes won’t deter necessarily consumption. But they will bring in a lot of revenue: an estimated $150 million for the French government-which will be welcome in the current economic climate.

In the US, the debate over ‘fat taxes’ heated up in the 1990s following a New York Times op-ed by Kelly D. Brownell (director of the Rudd Center for Food Policy and Obesity at Yale). He argued that the lower cost of unhealthy food creates an incentive to consume it: more calories for your buck. Other food writers like Michael Pollan have gone further and argued that government subsidies (notably via the Farm Bill) keep the prices of unhealthy food artificially low. But proponents of ‘personal responsibility’, from Sarah Pailin to Rush Limbaugh, have argued against government meddling in food choices (and personal decisions of any kind).

The French see it differently. They feel that a healthy food system and healthy eating depend on both personal responsibility and on social responsibility-supported by government regulation as appropriate. In my opinion, and as I’ve blogged on my French Kids Lunch Project, this has resulted in better nutrition for children-both at home and in schools.

What do you think? Is taxing soda the right thing to do? Is better food a question of personal responsibility, or social responsibility, or both?

 

 

How to tell if baking powder is still good…and French chocolate macaroons…courtesy of @davidlebovitz

Posted in Books, france by

David Lebovitz is one of my favorite food writers (and, no surprise, he is a big fan of French food). After a long stint working for Alice Waters in her famous Chez Panisse restaurant in Berkeley, he moved to Paris, where he immersed himself in French cooking — and especially desserts.

David’s blog is a treasure trove of yummy recipes (all adapted for North American cooks), and other useful tips. Here’s a useful one from his blog on on how to tell if baking powder is still good.

While you’re on his blog, I’d recommend trying out some of his amazing recipes. This weekend, I’m going to try making (daunting, but delicious) French macarons with my two daughters! His French Chocolate Macaron recipe looks very tempting…I’ll let you know how it goes!

Does a healthy school lunch have to include meat? The French government says ‘yes’, and bans vegetarianism in schools.

Posted in French Kids School Lunch Project, kid's food by

French school lunches are widely acknowledged as being affordable, tasty, and nutritionally complete. Stringent regulations by the French government cover everything from how often pastries should be served (only once a week), to how much calcium and protein should be in each meal. Given that 6 million French children eat hot school lunches every day (vending machines are banned in French schools, and children can not bring meals from home), this is in many ways a good thing.

But has the French government now gone too far? Last month, a law was passed which obliges school cafeterias (cantines, in French) feeding more than 80 children to adhere to minimum nutritional requirements regarding how much protein, iron, calcium and fresh fruit schoolchildren should be given. There’s more: over a one month period (a 20-meal cycle), a minimum of four meals must include “quality meat” and four “quality fish”; on the other days, egg, cheese or “abats” (offal) should be the main dish. Vegetable sources of protein-like lentils and beans-are not on the approved list. This has vegetarians (and even many non-vegetarian parents) up in arms: because menus typically offer only one choice, anyone who doesn’t want to eat meat will be excluded (or have to eat a nutritionally deficient meal).

The French are, it’s true, big meat eaters. Rabbit and veal are regular items on French school lunch menus. But some French medical experts argue that the French diet is too heavy in meat, given that over-consumption of meat is a major cause of heart disease and other chronic illnesses. Others argue for vegetarianism on the grounds of environmental sustainability, since meat production is both water and land-intensive, and produces environmentally negative effects like greenhouse gas emissions and (if improperly handled) pollution from agricultural runoff. And the fact that meat products in French schools are usually not halal means that an increasing proportion of French muslims (up to 10 % of the French population) are opting out of school lunches altogether.

Less than 2% of French people are vegetarian, and only a very small minority is openly protesting the French law. So it’s quite likely that it will remain in place for the time being. The effect will be to mandate meat-eating (and a high level of meat consumption) for French schoolchildren. Personally, I think this is going a step too far, and I’ve signed the petition against the new law: petition.icdv.info/en.

What do you think: should any government be allowed to legislate what children eat at lunch?

Does a healthy school lunch have to include meat? The French government says 'yes', and bans vegetarianism in schools.

Posted in French Kids School Lunch Project, kid's food by

French school lunches are widely acknowledged as being affordable, tasty, and nutritionally complete. Stringent regulations by the French government cover everything from how often pastries should be served (only once a week), to how much calcium and protein should be in each meal. Given that 6 million French children eat hot school lunches every day (vending machines are banned in French schools, and children can not bring meals from home), this is in many ways a good thing.

But has the French government now gone too far? Last month, a law was passed which obliges school cafeterias (cantines, in French) feeding more than 80 children to adhere to minimum nutritional requirements regarding how much protein, iron, calcium and fresh fruit schoolchildren should be given. There’s more: over a one month period (a 20-meal cycle), a minimum of four meals must include “quality meat” and four “quality fish”; on the other days, egg, cheese or “abats” (offal) should be the main dish. Vegetable sources of protein-like lentils and beans-are not on the approved list. This has vegetarians (and even many non-vegetarian parents) up in arms: because menus typically offer only one choice, anyone who doesn’t want to eat meat will be excluded (or have to eat a nutritionally deficient meal).

The French are, it’s true, big meat eaters. Rabbit and veal are regular items on French school lunch menus. But some French medical experts argue that the French diet is too heavy in meat, given that over-consumption of meat is a major cause of heart disease and other chronic illnesses. Others argue for vegetarianism on the grounds of environmental sustainability, since meat production is both water and land-intensive, and produces environmentally negative effects like greenhouse gas emissions and (if improperly handled) pollution from agricultural runoff. And the fact that meat products in French schools are usually not halal means that an increasing proportion of French muslims (up to 10 % of the French population) are opting out of school lunches altogether.

Less than 2% of French people are vegetarian, and only a very small minority is openly protesting the French law. So it’s quite likely that it will remain in place for the time being. The effect will be to mandate meat-eating (and a high level of meat consumption) for French schoolchildren. Personally, I think this is going a step too far, and I’ve signed the petition against the new law: petition.icdv.info/en.

What do you think: should any government be allowed to legislate what children eat at lunch?

Recipe of the Week: Savory Olive Muffins

Posted in kid's food, Recipes by

Olive harvesting takes place in southern France at this time every year. Local villages hold olive festivals and tastings, and inventive olive dishes of all sorts are on offer.

Olives are often a favorite of French children, and my kids love them (especially my three year old, who can’t get enough of them). And I recently found out that they’re actually good for you: packed full of nutrients with anti-inflammatory and anti-oxident properties.

Not all North American children are used to the taste of olives. So how to introduce them? In our family, the popular French ‘savory muffins’ are a much-appreciated treat. Here’s an easy recipe that’s a fun twist on the usual North American sweet muffin.

3 cups flour (I do half each of whole wheat and white)
1 tablespoon baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of grated cheddar cheese
1 and 1/3 cups of whole milk or buttermilk (or 1 cup of milk, plus 1/3 cup of ricotta cheese, if you prefer a moister, denser muffin)
3 eggs, lightly beaten
1/2 cup of pitted black olives, chopped
4 teaspoons of olive oil (or vegetable oil, or melted butter)
1/2 tablespoon of oregano (or Italian seasoning, if you prefer)
1/4 tablespoon of thyme (or Italian seasoning, if you prefer)
1 1/2 teaspoons of salt (sea salt, if you have it)
handful of sun-dried tomatoes (optional)

If adding the tomatoes, soak them in hot water for at least 10 minutes. After soaking, you’ll chop them into small pieces, and add them to the muffin mix.

Grease a 12 cup muffin tin.

In a large bowl, combine the flour, baking powder, herbs, salt, and stir well.

In a separate bowl, beat the eggs, and then add olive oil, cheese, and milk. Stir well. (Note that French muffins tend to use more eggs than North American ones-which makes them less crumbly).

Make a well in the center of the flour mixture and pour in the wet ingredients. Add the olives, and stir until just combined. Optional: add chopped sun-dried tomatoes.

Spoon the batter into the muffin cups. Bake in a preheated 375 degree oven for 25 minutes or until the muffins are nicely browned. Serve warm.

Tip: You can add other veggies to these savory muffins, like finely diced bell pepper, or scallions, or even broccoli.