School Nutrition Programs across the Commonwealth are working diligently to ensure that students receive fresh meals, access to fruits and vegetables, a healthy breakfast to start their day, and lessons in eating locally – among many other things. Check out the recent news highlighting Massachusetts schools!
- In September, Andover public schools were recognized for exemplary school lunch programs. A national survey of school meal program directors found that Andover excelled in increasing awareness of allergy-safe recipes and locally sourced ingredients for school menus. A major advancement that has been made includes installing a mobile app that allows high school students to order their lunch, allowing for shorter wait time for lunches.
- This school year, Dartmouth is making great strides to spice up school lunch with “fun lunch” options. The district now uses a menu program called Nutrislice, which allows users to view menus for each school and obtain calorie and nutrition facts. Elementary schools have been introduced to “fun lunches” and provide access to unlimited fruits and vegetables. At the middle and high schools, additional access to fresh grill options along with the many healthy menu items available.
- In October, Rockport schools revamped their breakfast programs to encourage more middle and high school students to begin their day with a healthy meal. The schools are implementing new Grab-N-Go carts, thanks to funding from the New England Dairy & Food Council, to provide breakfast to students that may be otherwise unable to eat breakfast before classes begin.
- In November, Quincy’s Point Website Middle school students were given a gardening lesson and a farm fresh meal to educate students on nutrition and food production. At lunch, students enjoyed tomato and pesto paninis made with kale and basil grown in the school’s garden. With the help of a USDA Farm to School grant, Quincy Public Schools plans to grow a vegetable garden at every school by 2020.
- In November, Watertown Middle School students were provided a bonus snack made from kale that had been grown in the elementary school gardens. The locally grown kale was served to students as a taste test in the form of chips and salads. The goal of the taste test was to educate students on how locally grown foods can be incorporated into the cafeteria. Check out the video!
