School Nutrition Professionals

More Students Opt for School Meals in MA

Massachusetts is one of five states offering free school meals for all students in the 2022-23 school year following the expiration of federal waivers that provided free meals for all last year. As a result, about 77% of students in the North Andover Public Schools district are eating school lunch every day – and enjoying all the great options the program is offering.

The increase in meal participation is a win for the school district and the students. Additional funding means the nutrition department can focus energy on making improvements, from enhancing menus and increasing scratch cooking to implementing new service options to ensure students can start their day with a healthy breakfast.

Student interns help in the cafeteria

A conversation between colleagues from different departments spurred some expanding opportunities for students in Ohio. The school nutrition team for Cleveland Metropolitan School District needed some help in the cafeteria and Justin Willis Sr., Transition Coordinator for the Special Education Department at John F. Kennedy High School was looking for jobs for his students – that’s when the idea for an internship program started.

Seven high school students are taking part in the pilot program, interning in the school’s cafeteria three days a week after lunch is served. In addition to developing the students’ work skills, the internship helps alleviate some strain caused by staffing vacancies in the school nutrition program.

Taking Farm-to-School Food on the Road

To get farm-to-school and locally sourced foods to more students, Buffalo Public Schools (NY) invested in a food truck, which went on the road in October of 2020.

“We only serve New York-made beef, hotdogs and hamburgers on the food truck. Any entree served comes from local farms, such as locally grown eggs, New York grown potatoes and hydroponic lettuce,” said Bridget O’Brien Wood, Food Service Director for Buffalo Public Schools. The menu is dependent on the current growing season.

Cafeteria Employees Recognized as School Lunch Heroes

They are the frontline employees greeting students across the country everyday, providing a friendly face and a nourishing meal. They get to know the children by name and help create memorable meals and moments in the cafeteria.

The national, non-profit School Nutrition Association (SNA) received hundreds of nominations of stellar cafeteria professionals and awarded six Regional Employees of the Year. The award was created to recognize outstanding school nutrition employees who exhibit a remarkable commitment to both their school meal program and the students they serve. Meet the 2022 winners, who will be celebrated together with colleagues across the country as part of School Lunch Hero Day on May 6, 2022:

Cafeteria & Kitchen Managers’ Award Winning Efforts

Nutrition managers are often the glue keeping school meal programs running smoothly. They have risen to the challenges over the past two years, feeding children through school closures or remote learning, then managing supply chain disruptions and challenges to keep kitchens and cafeterias staffed.

The national, non-profit School Nutrition Association (SNA) has awarded 2022 Regional Managers of the Year for their inspiring efforts. The award is considered the highest honor a school nutrition manager can earn. This year’s recipients will be recognized together with their colleagues across the country on School Lunch Hero Day, May 6, 2022:

School Nutrition Program Directors Honored for Dedication

Constantly thinking about the needs of students in their communities, playing a pivotal role in reaching more students with school meals, collaborating and communicating effectively – these are a few of the ways those honored as regional Directors of the Year stand out in their school communities.

In conjunction with School Lunch Hero Day, School Nutrition Association is highlighting the achievements of those named Director of the Year from regions across the country.

National Award Winners Celebrated as School Lunch Heroes

The non-profit School Nutrition Association (SNA) is celebrating the efforts of school nutrition professionals all week leading up to School Lunch Hero Day on May 6. During an online award ceremony on May 2, SNA President Beth Wallace, MBA, SNS, announced national Director, Manager and Employee of the Year award winners, recognized for their dedication and outstanding commitment. Wallace says even faced with a second challenging school year because of the pandemic, these professionals prioritize the nutritional needs of the children in their schools first.

Robert Rolfe, School Nutrition Director for Henderson County Public Schools, NC, was named the National Director of the Year. Sharon Owensby, SNS, Catering Manager at Lee’s Summit High School in Lee’s Summit R-7 School District, MO, was named the National Manager of the Year. Stephanie Sheley, a cook at Holmen High School in School District of Holmen, WI, was named the National Employee of the Year

Thinking Outside the Box to Fill Staffing Shortages

The Kershaw County School District (SC) school nutrition department was fully staffed before the pandemic. Down a third of its staff two years later, they knew they had to try something different to ensure enough resources to feed children in the district.

After School Cooking Classes Expand Learning

Students in two eastern Ohio districts have the opportunity to make snacks and simple meals for their families in an after-school cooking program that combines kitchen basics and recipes with educational lessons. The students make everything from pizza and parfaits to pies and salads, and learn how they can prepare food at home, letting parents join in the fun.

In Challenging Year, School Meal Program Directors Shine Bright

Celebrating excellence in leadership and commitment to oversee thriving school meal programs, the national non-profit School Nutrition Association (SNA) has awarded 2021 Regional Directors of the Year. These dedicated individuals led expansive efforts to manage emergency feeding programs during COVID-19 and transition meal service between remote, hybrid and in-person learning models to ensure students’ access to healthy meals.