Improving school lunches can benefit everyone. Many cafeterias lack options for those with dietary restrictions, such as vegan or gluten-free. By offering more diverse and equitable meal choices, our school can ensure that every student has food that meets their specific needs. We should consider the current state of our school cafeteria, the importance of school food options, and the possibilities for a more inclusive menu.
The cafeteria currently offers daily vegan black bean burgers and vegan Uncrustables. Additionally, it offers salads – which are sometimes vegan and at other times contain chicken and cheese – , and bento boxes, although not daily. Vegetarian students have more options, including parfaits, pizza, Bosco sticks, and occasionally vegetarian versions of main entrees. While this is a good start, there’s room to expand and have consistent access for all students with dietary restrictions. Food is fuel and is needed for everyone to feel good throughout the school day. Having these equitable food options is necessary because every student deserves to have their dietary needs and preferences met.
In addition to the regular food offerings, recently nutrition services at KHS mixed things up with a special guest a few weeks ago. Chef Eric Mudough from local restaurant, Wandby Landing, prepared chicken parmesan with rigatoni and a side salad. The event was a success with nearly 250 portions eaten and good student reviews. One student shared, “It was very generous of them to come to school and cook for us. It was so good.” Offering students the chance to try high-quality meals different from the usual cafeteria food was a good way to connect the student body with the community leaders. However, while the event was appreciated it did not address one of the cafeteria’s challenges, its reliance on meat products. This event left many students with dietary restrictions unable to participate. Expanding the guest chef program to include plant-based and allergen-friendly meals could make these events even more inclusive.
The school is already taking other steps to make its offerings more inclusive, incorporating more local and culturally significant foods. Local ingredients are regularly featured, such as Pineland Farms cheddar cheese in bento boxes, Maine Family Farms beef is used in the steak and cheese subs and Korean beef bulgogi, and pizza crusts made from 100% Maine-grown grains. Some of the seasonal produce is also sourced from local farms and then put into the salad bar and used as vegetable sides. These actions provide unique and healthy options while increasing the sustainability of the school.
In the future, the school plans to incorporate more culturally diverse foods into the menu such as plantains, jerk chicken, tamales, and chicken tinga tacos. These meals will introduce students to new flavors and different cultures. The cafeteria has had recent success with the Korean beef bulgogi, which was very popular. To better meet the needs of the students with dietary restrictions, the school could consider adding more consistent vegan, vegetarian, gluten-free, and overall more allergen-friendly options. Offering plant-based versions of already offered foods or making meals that meet specific dietary needs would make the hot lunch more inclusive and interesting for all students.
Special thanks to Katie Turner, Director of Food and Nutrition Services, who took the time to answer my questions about food offerings in our school.
