Plant-based Options Help Cater to VA Students’ Needs

When planning menus, the nutrition team at Alexandria City Public Schools in Virginia remains mindful that their student body comes from 119 different countries. To help serve many different dietary needs, district menus include daily plant-based meals with a variety of options for students.

“When students come through our lunch lines, we want them to taste something from their home. We incorporate herbs, spices and entrees with global inclusivity,” said Dr. Eric Coleman, MBA, M.Ed, CSC, Director, Office of School Nutrition Services for Alexandria City Public Schools.

Offering plant-based options in Alexandria City Public Schools (ACPS) is not new, however, options have greatly expanded in recent years. The district has a large student population following Halal diets, and vegetarian and vegan entrees help meet their needs. Popular lunch entrees served include vegetable sambusas, falafel, vegetable dumplings, create-your-own chipotle bowls and lentil loaf. 

About a year ago, the nutrition team launched its Nature’s Cafe concept at the high school, providing students with a plant-based, do-it-yourself station featuring fresh-cut vegetables. In addition, students often find school-made hummus, pickled red onions, whole grain baked pitas and spicy tzatziki sauce.

Recognizing that good eating habits form at a young age, the ACPS nutrition team has added Greens ‘n More bars in all of its elementary schools. A similar concept to the high school Nature’s Cafe, the bars allow students to choose healthy options for themselves.

“We found students who serve themselves are more likely to try something new,” said Coleman. “There is also less waste because they pick what they’ll eat.”

Additionally, every Tuesday, members of the nutrition team visit one of the district’s 18 schools with different plant-based options to sample. The Tuesday Taste Tests expose students to new dishes and also help give them a voice on what is served on the school menus. Coleman says student feedback is the most important ingredient in their food.  

The ACPS nutrition team is currently working with the Virginia Department of Education to create new menu items featuring fruits and vegetables. Through this Harvest of the Month program, students will soon be testing a butternut squash mac and cheese recipe.