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School Nutrition Directors Honored for Exceptional Leadership

School nutrition directors play a critical role in local school meal programs across the country. They are responsible for maintaining high quality programs through student interaction, menu planning and a commitment to serving nutritious, tasty and well-balanced school meals. Their leadership extends across various aspects of operations, from budgeting and staffing to training, marketing and community outreach, helping to drive the success of school nutrition programs.

In advance of School Lunch Hero Day, celebrated each year on the first Friday in May, hardworking professionals who support student health and well being in schools across the country are being recognized. The School Nutrition Association (SNA) is spotlighting regional honorees of the Director of the Year awards. These leaders demonstrate outstanding dedication to their school meal programs and the students they serve.

Congratulations to 2026 regional winners!

Darcy Stueber, SNS, Director of Nutrition Services for Mankato Area Public Schools, Minnesota: Midwest Region Director of the Year

Darcy Stueber – Midwest Director of the Year

Darcy Stueber’s pivotal leadership helped advance universal free school meals legislation in Minnesota to eliminate financial barriers for families, prompting a significant increase in student meal participation. To promote free meal service and school meal benefits to families, she led district-wide outreach campaigns, creating multilingual flyers, FAQ sheets and social media posts, and hosted informational booths at back-to-school nights and community open houses.

Marketing and student engagement initiatives led by Stueber have raised awareness of fresh, scratch-prepared menu items and farm-to-school partnerships. To gather student feedback before making menu changes, Stueber coordinated student tasting and voting events, helping to increase student trust, improve menu acceptance, and boost meal participation. Through social media outreach, community presentations and collaboration with administrators, she has reframed school meals as an integral part of student success, an effort that has also increased pride among staff, fostering a positive culture centered on quality, equity and service excellence.

Stueber’s strategic procurement and careful labor management practices have reduced waste and improved finances, allowing for investments in equipment and staff development. Stueber creates quarterly meal program briefings with metrics on labor, participation, financial performance and student satisfaction for district leadership and she organizes annual cafeteria walkthroughs to improve program transparency and district-wide trust.

Stueber has served in various leadership roles within Minnesota SNA, including her current role as Public Policy Committee chair. She regularly attends state and national conferences, legislative sessions and policy briefings as well as serving as a media spokesperson on related issues. She has presented and facilitated breakout sessions and shared expertise on financial stewardship, operational efficiency and leadership development. She also regularly participates in SNA webinars and professional standards trainings to maintain credentials and stay current with USDA regulations.

National school nutrition award winners announced

Celebrating the tireless efforts of school nutrition professionals who ensure students across the country can benefit from healthy meals each school day, the non-profit School Nutrition Association announces national and regional awards for directors, managers and employees of school meal programs.

In the lead-up to School Lunch Hero Day (SLHD), marked on May 1, 2026, award winners are being recognized for the many positive impacts they make in their communities. From creating welcoming environments and serving culturally relevant meals to ensuring meal access for students in need and providing engaging nutrition education, their efforts are felt by students nationwide.

Jennifer Holbert, Nutrition Administrative Assistant for Lee’s Summit R7 School District, MO, has earned the national Employee of the Year award.

A compassionate and dedicated member of her district’s nutrition team, Jennifer Holbert’s efforts have boosted employee support and morale and strengthened parent and community relations. As leader of the district’s monthly cooking club, Holbert also supports students by teaching essential kitchen and safety skills with hands-on lessons. She encourages teamwork, problem-solving and vocabulary development while exploring new foods and recipes to boost confidence, collaboration skills and pride in their shared accomplishments.

Holbert utilizes her business degree and extensive experience conducting focus groups to identify opportunities for team improvement. Through the department’s Facebook page, Holbert also improved community support and generated positive feedback about the nutrition program, posting photos to highlight menu items and special events and increasing parent involvement through her Question of the Day prompts.

Barbie Doyle, Nutrition Manager at Pleasant Lea Elementary in Lee’s Summit R7 District, MO, has earned the national Manager of the Year award.

Through Barbie Doyle’s innovation and commitment to healthy eating, Pleasant Lea menus feature many fresh, local foods in recipes, including spaghetti squash, purple sweet potatoes, green beans and zucchini. Doyle goes above and beyond to make the cafeteria welcoming and enjoyable, creating catchy signage and displays for the garden bar and spotlighting local farmers for students to learn more about the foods they’re eating.

Understanding the importance of connecting with families, Doyle implements several special events to welcome the community, including a Thanksgiving candlelight luncheon. She also voluntarily launched the Tiger Cafe Club as an option for students interested in cooking to learn fun nutrition facts, create simple recipes and participate in events.

Doyle is a hands-on manager and works side-by-side with staff to train them, instilling a sense of caring and pride. When faced with challenges, she remains calm, focused and positive. Her resilience and problem-solving skills keep staff motivated and on track.

Larry Wade, Sr., M.Div., SNS, Director of School Nutrition Services for Chesapeake Public Schools, VA, has earned the National Director of the Year award.

Larry Wade has led the Chesapeake meal program transition toward scratch cooking, implementing culinary training and skills development for the team to elevate food quality and increase student meal participation. Working collaboratively with the district administration, superintendent and school board, Wade more than doubled the number of schools participating in the Community Eligibility Provision (CEP). As a result, more than half of the district’s students have access to a nutritious school breakfast and lunch at no cost, removing financial barriers for families.

Wade expanded staffing and supported a centralized warehouse model to reduce food costs, improve efficiency and provide more consistent service across 45 schools. He has strengthened relationships with community organizations to enhance public perception of school meals, reinforcing the district’s commitment to nourishing students.

Additionally, Wade initiated a comprehensive department restructuring that significantly improved employee retention and morale. He established a career ladder to provide clear pathways for advancement, improve job security and foster professional growth.

This week, school nutrition professionals are also being recognized with regional awards for the work they’re doing in school cafeterias across the country. Check back each day to learn a little about each of them and be inspired by their commitment and dedication to their students!

Employee of the Year regional winners:

Mid-Atlantic: Angel Bates, Woodbridge School District, DE

Midwest: Anita Toft, Centennial ISD #12, MN

Northeast: Lucia Doria, Braintree Public Schools, MA

Southeast: Hannah-Marie Bond, Tullahoma City Schools, TN

Southwest: Georgia Georgacopulos Lopez, YES Prep Public Schools, TX

Manager of the Year regional winners::

Mid-Atlantic: Dawn Zepp, Carroll County District, MD

Midwest: Gail Kreager, Perham Dent School District #549, MN

Northeast: Diana Barabani, Chicopee Public Schools, MA

Southeast: Shaina Whitehead, Jackson County School District, MS

Southwest: Kirstine Sonner, Ogden School District, UT

Western: Tina Roberson, Kern High School District, CA

Director of the Year regional winners:

Midwest: Darcy Stueber, SNS, Mankato Area Public Schools, MN

Mountain Plains: Cindy Wall, Jamestown Public Schools, ND

Northeast: Ruth Conner, SNS, Buffalo Public Schools, NY

Southeast: Jennifer Buchanan, Hamblen County School District, TN

Southwest: Debbie Trujillo, SNS, Bernalillo Public Schools, NM

Western: Anne Leavens, SNS, Central Point School District 6, OR

Established in 2013, SLHD is a collaborative effort between SNA and Jarrett J. Krosoczka, author of the popular Lunch Lady graphic novel series.

Building Morale to Strengthen School Nutrition Teams

Behind every school meal is a dedicated team, whether working early mornings, stepping up to fill additional needs or adapting to challenges, school nutrition professionals make sure students are fed with care. Schools in MO and IN are finding that a powerful way to support these teams is simple: extra special recognition!

At North Kansas City Public Schools (MO), that commitment is built into the district’s Culture of Excellence program, a formal, annual employee recognition initiative. Each school and department can nominate staff members in December who exemplify excellence and service. Nominees are surprised at their work sites by district leaders and celebrated in front of colleagues before being honored again at a districtwide event in the spring.

Home Run for School Meals & Community Connections

Play ball! Students in Charlotte-Mecklenburg Schools (NC) stepped up to the plate for a baseball-themed celebration that knocked it out of the park. The district partnered with the Charlotte Knights for an engaging and memorable school meal event to celebrate Opening Day of baseball.

The excitement started early when the Knights’ mascot, Homer, made a special visit to Mint Hill Elementary on March 12 to hype the upcoming Knights & Bites Ballpark Bash coming to cafeterias across the district. From handing out high-fives and receiving big smiles, Homer served lunch, greeted students and reminded everyone that healthy choices are always a home run.

Kitchen Tours Help Neighboring Districts Exchange Ideas

Some of the best ideas and inspirations can come from observing others. Just like restaurants can get ideas from their competitors, schools can learn from each other’s menus and operations – with the great benefit not being in competition for customers.

School nutrition leadership teams from Pearland ISD visited neighboring Channelview ISD in Texas to observe cafeteria operations, exchange ideas and explore ways to enhance the student dining experience. The visit was organized by Pearland ISD Food Service Director Tanya Edwards, who has been introducing her team to nearby districts since joining Pearland last fall.

Wisconsin School Earns Recognition for Farm to Table

Holmen Nutrition Services (WI) is proving that some of the best farm-to-table meals in La Crosse County are being served in school cafeterias. The program was recently named Best Farm to Table Restaurant by the La Crosse Tribune, earning top honors alongside well-known local restaurants.

“It’s very humbling to be recognized,” said Michael Gasper, Director of Nutrition Services for the School District of Holmen. “Sometimes in school food service, we feel like we operate in a bubble, but this shows people really are paying attention.”

The recognition came through a community readers’ choice contest, where nominations and votes are submitted by the public. Gasper noted the nomination was completely organic.

Kentucky District Brings Color and Competition to Meals

The nutrition staff at Hopkins County Schools in western Kentucky is finding new ways to enhance school meals through an effort called Color Counts. The initiative emphasizes colorful fruits and vegetables on cold bars throughout cafeterias. Students choose from options including sweet peppers, broccoli, mixed greens, pineapple and watermelon to add to their meals.

Color Counts was developed as one of a number of programs to help encourage new menu ideas through friendly competitions among nutrition staff. Fostering creativity and celebrating each other’s efforts has led to many positive menu additions for students to enjoy.

TX School Brings Literacy to the Lunchroom With Creative Book Nook

Mealtime now comes with a side of storytelling in Cypress-Fairbanks ISD, Texas. Thanks to a creative challenge from Suzy Hunter, Director of Nutrition Services, Warner Elementary has transformed a corner of its cafeteria into a cozy Book Nook, giving students the chance to browse and enjoy books during breakfast and lunch.

Teaming up to Enhance Scratch-Made Menus for WA Students

The Ellensburg School District, located in central Washington, is revamping school meals for its 3,300 students across six schools. Working to transform offerings with more scratch-made recipes, vegetarian options and locally sourced meats and produce, the team is now led by a dietitian and chef partnering to develop meals that are nutritious and flavorful.

Together, they have successfully introduced popular dishes such as miso-ginger ramen with tofu or beef, scratch-made Alfredo pasta, vegetarian enchiladas and build-your-own bowls.

Lunchtime celebrations add special experience for students

Across the country, school nutrition teams find creative ways to bring joy and connection to their cafeterias, going beyond simply serving healthy meals. Two districts in the Midwest are taking that mission to new heights with student-centered celebrations that make lunchtime celebrations more meaningful.