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Keeping MS Students Excited with New Menu Options

Scratch-made tomato bisque, charcuterie trays and peanut butter yogurt dip are just a few of the new offerings on the menu for students of DeSoto County Schools in Mississippi. This year, Child Nutrition Director Alex Hallmark hired a registered dietitian and worked with the district’s nutrition team to update breakfast and lunch options so the students would not get bored with school meals. Student feedback has been so positive, that many of the dishes are being served regularly, with new ideas in the works for the future.

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.