KLOBUCHAH fi :tarts CDl.fl.iEl?CE. WASHINGTON, DC 20510 JOINT ECONOIJIIC JUDICIAIIY June 22, 20ll The I-Ionorable Thomas J. Vilsaclt Secretary U.S. Department of Agriculture Jamie L. Whitten Federal Building l400 Independence Avenue Wasliington, DC 20250 Dear Secretary Vilsack: I am w'riting regarding proposed rules issued recently by the l.l.S. Department of Agriculture (USDA) lor the National School Lunch Program (NSLP) and School Breakfast Pregrant (SBP). I strongly support improvements to these programs as they provide a nutritional safety net for our children. I-Iowever, I am concerned the proposed rules may have unintended consequences that have the potential to limit access to NSLP and SBP undermining the overall goals ofthe programs. For example, under the proposed rules, the crediting oftomato paste would be based on the volume served as opposed to "as ifsingle-strength reconstituted basis" as outlined in the Four! Buying Gtrirfejoi' Ci'if1'ci' Progrrmis. Tomato paste contributes dietary liber, potassium-~a nutrient lor children-as well as Vitamins A C. It is delivered to kids in popular school menu items they enjoy eating and drives NSLP and SBP participation. By changing the crediting, many tomato-based sauces and salsa-type applications would no longer be tiictored into the vvcel-tly requirements for vegetables. I believe we must focus on increasing fruits and vegetables rather than decreasing specilic foods that provide an important source of essential nutrients. I am also concerned about the proposed rule requirement that all grains offered to students IHUSI be whole grain rich within two years ofimplemcntation. The discrepancy among agency recommendations as to what constitutes a serving of whole grains complicates the proposed rules and has school and manufacturers working toward an uncertain goal. A clear and final definition ofa whole grain serving needs to be in place before this rule is implemented. Additionally, the USDA should reconsider the quantity and the proposed timeline for sodium reduction in NSLP and meals. I commend USDA's firm commitment to reducing sodium significantly in school lbod products in the coming years. However, reducing current actual sodium consumption by 54 percent is virtually unattainable when serving a dairy based center- of-the-plate item - such as pizza - with a recommended serving of low fat milk. A great deal of research and development has been done to lower sodium and fat in cheese and dairy products. These studies have shown that reductions -- as proposed in the new rules -- would be to achieve without compromising the safety ofthe foods. As a result, the timeline included in the proposed USDA rule is likely not viable when addressing the technical challenges of reducing sodium and considering student acceptance of reduced sodium meals. The proposed rules IHLISI consider the timing o1` how new products are introduced to schools and the advanced purchasing process liar school districts. It is imperative to lake into account the change in taste preferences ofschool-aged children. A drastic reduction may lead to decreased NSLP and SBP participation-compromising the overall goals ofthe programs. commend USDA for working hard on proposed rules to improve the nutrition standards in our school meal programs. The quality ofthe meals our kids cat in school plays a major role in their health and well-being. Thanls you i`or your consideration of this matter. Sincerely, Atny Klobuchar U.S. Senator