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School Nutrition Employees Recognized for Outstanding Service

School Lunch Hero Day (SLHD) celebrates school nutrition professionals for the many positive impacts they make in their communities through the year. 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. Established in 2013, SLHD is a collaborative effort between School Nutrition Association (SNA) and Jarrett J. Krosoczka, author of the popular Lunch Lady graphic novel series.

Each year on the first Friday in May, SLHD honors hardworking professionals who support student health and well being in schools across the country. This week, SNA is also taking the opportunity to spotlight regional honorees of the Employee of the Year awards, individuals who have gone above and beyond to benefit their students and school communities. Congratulations to them and to all the 2026 award winners at the national, regional and state levels.

School Nutrition Managers Honored for Dedication

The dedication, ingenuity and compassion shown by cafeteria managers is being celebrated this week, honoring a sampling of professionals who have excelled in providing high-quality, nutritious meals to students throughout the school year.

In advance of School Lunch Hero Day, celebrated each year on the first Friday in May, the School Nutrition Association (SNA) is spotlighting regional honorees of the Manager of the Year awards. Congratulations!

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.

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.