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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.

Touchless Salad Bar Transforms Lunch at CT High School

Customizing entree salads has gone high tech at one Connecticut high school. Students in Meriden’s Platt High School can now build their own salads without ever handling a pair of tongs thanks to a state-of-the-art touchless salad bar.

Transforming the way healthy meals are served, the bar has streamlined the entree salad service line. Students start with a clamshell base of lettuce and protein – chicken, tuna or marinated mozzarella are common offerings – then move to the touchless bar. Motion sensors dispense toppings like tomatoes, cucumbers, carrots, black beans and dried cranberries in precise portions.

Produce Auction Helps PA District Serve Up More Local Foods

“Going once, going twice…sold to the Manheim Township School District!”

That phrase is heard weekly at a local produce auction in Pennsylvania, where the district is working to elevate school meals with a focus on fresh, local produce. The auction features local farms, many from the Amish community, offering colorful, seasonal fruits and vegetables that are bid on to be served in school meals that nourish the district’s 6,200 students.

Teaming Up Nutrition and Athletics to Boost Performance

The Elbert County School District nutrition department in Georgia is demonstrating how a partnership with the athletics department can drive success both on the field and in the cafeteria.

Led by School Nutrition Director Bridgette Matthews, a registered dietitian and sports enthusiast, the initiative links nutrition directly to student-athlete performance.

“When our new football coach joined in 2020, we had a long conversation about changing the culture of the program,” Matthews said. “We knew it started with the basics of good nutrition. What goes in the body is what we get out on the field.”