A Day in the Life of a School Nutrition Director – Foxborough

Friday November 6th I had the pleasure of visiting Allison Johnson, the School Nutrition Director at Foxborough Public Schools to learn more about the school nutrition program within the Foxborough Public School District. During this visit Allison gave me a tour of the operations within both Taylor Elementary School and John J. Ahern Middle School.

Hydroponic tower gardens growing romaine lettuce (left), cucumbers (upper right tower), grape tomatoes (middle right tower), and green peppers (lower right tower).

Hydroponic tower gardens growing romaine lettuce (left), cucumbers (upper right tower), grape tomatoes (middle right tower), and green peppers (lower right tower).

The operation at Taylor Elementary School is unique featuring a hydroponic garden that produces vegetables that are harvested for the lunch program. Allison implemented the garden using grant money obtained from the School Garden Grant from the Whole Kids Foundation of Whole Food Market. Of the five public schools in the district, Taylor Elementary is the pilot school for the hydroponic garden. Allison reported that students became more excited about eating vegetables knowing that they were grown in their school and that the food grown from this project is also freeing up some money in the budget that can be allocated towards purchasing higher quality foods. She hopes to eventually implement the successful initiative in the other schools in the future.

image4All of the five public schools in Foxborough feature salad bars that were obtained through the Let’s Move Salad Bars to Schools Whole Kids Foundation Grant. Salad bars are an outstanding way to display colorful fruit and vegetable options and they include tongs and sneeze guards to ensure safe handling. Upon implementing the salad bars Allison educated students on how to properly use the salad bar, demonstrating that students should turn away and sneeze or cough into their arm when necessary. Furthermore, to minimize waste students are encouraged to take only what they can eat from the salad bar and are allowed to return for additional helpings at no extra cost.

Each month the lunch menus for the district include a “Harvest of the Month” produce item that is included in some of the month’s recipes. November’s harvest is kale so the middle school was offering Kale Apple Salad as a side dish on Friday, encouraging students to try new things. Additionally the menus feature “Meatless Monday” once each month. On this day all meals are meatless which is a great way to cut costs and minimize the district’s carbon footprint.

Check out JSI’s Pinterest board, The JOHN STALKER INSTITUTE (JSI) Rocks to see more images from this visit!

JSI can help your school nutrition program become more sustainable. Check out our Go Green for Schools Resources and the JSI Resource Center for ideas!

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