Passport to School Lunch: A Global View from the Lunch Table
This year, our students are taking their taste buds on a world tour! We launched a new lunchtime challenge designed to help them try new foods and explore global flavors right from the cafeteria. Beginning in late September, students in our Kindergarten–Specifics levels received their very own lunch passports. Each time they sample every menu item from a featured country, they earn a stamp for their passport.
The goal isn’t to eat everything on the plate — it’s simply to try something new. For younger students, taking even one or two bites can be a big step. This challenge helps them build courage and curiosity when it comes to food. So far, students have traveled (via their trays) through the USA, China, Mexico, Jamaica, and Kenya — and they’re discovering some unexpected favorites along the way!
At the “passport table,” Mrs. Chigumira engages each student in a quick conversation about their experience — what they liked, what they didn’t, and what they learned from trying something new. These chats not only give valuable feedback for the lunch program but also celebrate each student’s willingness to explore and grow. Many have been pleasantly surprised to find a new dish they enjoy — and have even started adding it to their trays on regular lunch days.
The passport challenge has become a fun and meaningful way for students to gain a global understanding of food and an appreciation for cultural diversity. Even when a dish isn’t their favorite, they’re learning that stepping out of their comfort zone can be rewarding (and sometimes delicious!).
In a fun twist of timing, the School Nutrition Association announced its national school lunch week theme this year: “Taste the World: Your School Lunch Passport.” It’s the exact same theme we chose to kick off our new menu! It’s exciting to see that our students’ global lunch adventure aligns with national trends and reflects how today’s generation is more connected — and open to new experiences — than ever before.
How Nutrition Impacts Learning
School nutrition is not just childhood nutrition or adolescent nutrition, it is specific to nutrition while students are in school. This is an important distinction as we are looking most at how these meals will affect a student while they are in school. Our goal as a school nutrition program is to take a look at the ways we can help our students progress, learn and focus while they are on our school campus.
School nutrition is not just childhood nutrition or adolescent nutrition, it is specific to nutrition while students are in school. This is an important distinction as we are looking most at how these meals will affect a student while they are in school. Our goal as a school nutrition program is to take a look at the ways we can help our students progress, learn and focus while they are on our school campus.
What are some key nutrients students need to learn in school?
Dietary Fiber (Carbohydrates): A big part of school nutrition is ensuring students feel fuller longer. We want students to be in the classroom learning, listening, and absorbing knowledge not worrying about a growling stomach. A meal full of dietary fiber has the power to keep your student feeling fuller for a longer amount of time, since it will take more time for them to digest those foods. Foods rich in dietary fiber include whole grains, most fruits, vegetables, and even legumes.As part of the national school lunch program we are required to serve all students whole grains along with a fruit and vegetable every day. We are also required to have at least 1 serving of legumes per week. Each school lunch provides a more than adequate amount of dietary fiber to keep students feeling full during their school day.
Iron: Iron is another key nutritional component to school meals because of its role with memory and brain function. Students with optimal iron intake will also be less likely to be fatigued and prone to sickness. Iron is found in many different foods including, whole grains, dark leafy greens, red meats, poultry and more. School nutrition menu requirements also mandate that programs have a variety of vegetable subgroups which ensures students have access to the type of nutrients that support their body function. Our program must serve a certain amount of dark leafy greens, regular leafy greens, red/orange vegetables etc. This variety is key for optimal nutrient density in meals.
Protein: If the average elementary school student weighs about 80 lbs they would need about 40 grams of protein per day. In a single lunch they will be offered up to 25-27 grams of protein. This means a single lunch provides students with at least half or more of their daily protein intake. Protein is an essential nutrient for overall body function and when it comes to staying full longer allowing students to stay focused and ready to learn in their classes. A deficiency of amino acids (which are found in protein) for one could lead to an inability to focus during the day, which in turn could lead to behavioral problems and not retaining content learned in class. Amino acids can be found in meats, grains, dairy products and more. All of which are offered daily within our school nutrition program.
School nutrition has a direct impact on student learning, access to a variety of nutrient dense foods will give students the opportunity to achieve what they are capable of in the classroom. School nutrition programs have the unique opportunity to impact students with meals that will support attention span, focus, memory and even behavior.
How to Achieve Excellent Made from Scratch Meals
One of the distinct characteristics of the Academy’s meal program since it began in 2015 has been made from scratch meals. Learn from our meal program coordinator, Ms. Chigumira, how this endeavor is made possible and the extraordinary benefits for our students.
Since 2015, when the Academy School Nutrition Program was launched, we have made it a priority to incorporate made-from-scratch meals. At that time, there was no additional funding, legislation, or push by the USDA or other non-profits to encourage scratch-made meals. However, we recognized that preparing meals from scratch would be the best way to provide nutritionally dense and healthy options for our students. A decade later, there is growing momentum within school nutrition to achieve healthier meals, along with additional resources to train staff and transition kitchens from processed foods to more complex systems of cooking and baking meals.
We have maintained our menu quality and ensured our meals remain minimally processed through three key strategies:
1. Trained Chefs
We have had the privilege of working with a variety of professional-level chefs, which has greatly contributed to our ability to produce high-quality, healthy meals. Staff training is one of the biggest challenges in executing meals from scratch. Having a team with a background in culinary arts helps overcome these hurdles. Our program has been fortunate to bring on executive-level chefs. Our current Executive Chef, John Edmondson, has spent over 20 years in high-end dining, catering for movie sets, and serving as the executive chef for Dodger Stadium. Not only is he a fantastic chef, but he has also trained numerous staff members to prepare meals for our cafeteria with consistency and excellence.
2. Menu Development
Each year, our school nutrition supervisor establishes guidelines and goals for menu development, ensuring our team stays aligned with our vision. For example, our recent menu planning emphasized "made-from-scratch, minimally processed, globally conscious meals and whole foods." We also set clear objectives regarding items to avoid, such as deep-fried proteins, high-sugar foods, cured meats, and highly processed entrées. These menu development goals keep our program on track and aligned with our mission of providing nutritious, high-quality meals.
3. Continual Feedback
Ongoing feedback from students allows us to make adjustments and refine our menu throughout the year to maintain student satisfaction. We conduct formal feedback sessions at the end of each school year, providing valuable data for menu planning. Additionally, we implement informal listening surveys throughout the year to check in with students and determine if any menu items need to be modified. This year, based on feedback from various age groups, we made several changes to our recipes and menu during winter break. Without continual feedback, even made-from-scratch meals may not meet students' preferences.
Ensuring that meals are made from scratch while maintaining excellent taste and quality is a high standard in the world of school nutrition. However, we believe that with skilled personnel, thoughtful menu development, and continual feedback, any program can achieve these results.
Busting 3 Big Myths About School Lunches
School meals have come a long way in the past decade. Yet, some myths about government-funded lunch programs are still hanging around like an old lunchbox no one wants to clean out. Let’s clear the air with a look at the top three myths about school lunches—and the surprising truths behind them.
The Academy for GOD has proudly served school meals as part of the USDA school meal program since 2014.
Myth #1: Government-Provided Food Is Low Quality
Picture this: a truck pulls up with “commodity food” written on the side, and out rolls... boxes of fresh produce and familiar brand-name staples you probably have in your own kitchen. That’s right! The fruits and veggies in school lunches aren’t some mysterious, lower-grade option. They're the same apples, oranges, and carrots you can find at your local grocery store.
Government programs partner with schools to deliver top-notch ingredients, no additives in sight. Our school even gets farm-fresh produce, adding a wholesome crunch to every meal. So next time you hear someone cite “government food,” just remind them—those apples are great quality.
Myth #2: Nutritional Standards Are Lax
Once upon a time, school lunches might have been a land of mystery meat and greasy pizza. But in 2010, the Healthy Hunger-Free Kids Act swooped in and completely revamped the game. Think of it as a glow-up for school meals.
This act tightened the reins on fat, sugar, and sodium while rolling out the red carpet for whole grains, fruits, and veggies. Portions got a makeover too—goodbye oversized servings, hello balanced plates! Today, every bite is carefully calculated to meet strict nutritional guidelines. Behind the scenes, schools track every calorie to ensure meals are both tasty and healthy. It’s not just food—it’s science on a tray.
The dining hall is a place of joy and laughter as students share a meal together each day!
Myth #3: Schools Have No Say in Their Menus
False! While schools must follow federal nutritional guidelines, they still have the freedom to get creative with their menus. Want to highlight cultural flavors? Go for it! Interested in introducing students to global cuisines? Yes, please!
At our school, we prioritize scratch-made dishes over heavily processed foods and love exploring flavors from around the world. From savory curries to homemade pasta dishes, our menu is all about blending health, variety, and a touch of adventure. And because we know what our students like, we ensure the meals aren’t just nutritious—they’re also delicious.
The Bottom Line
School lunches are healthier, fresher, and more flexible than ever before. So the next time someone clings to outdated ideas about cafeteria food, serve them the facts. Government-funded lunches are dishing up quality and nutrition, with plenty of room for schools to make them their own. Who’s ready for a taste?
School Meals: A Key to Reducing Chronic Disease
Proper nutrition during childhood and adolescence plays a vital role in shaping lifelong health outcomes. One of the most effective ways to support children’s health is by ensuring they participate in school nutrition programs, which guarantee access to a full serving of fruits and vegetables every school day. Research consistently highlights the positive impact of consuming adequate fruits and vegetables in reducing the risk of chronic diseases.
The Importance of Fruits and Vegetables for Growing Students
Health experts recommend that children aged 8 to 18 consume between 1.5 and 4 cups of vegetables and 1 to 2.5 cups of fruit daily, depending on their age, sex, and weight (1). However, meeting these nutritional goals can be challenging. School meal programs help bridge this gap by offering a diverse selection of fruits and vegetables, enabling students to choose options they enjoy while meeting their daily nutritional needs (2). In fact, students who participate in these programs can receive up to half—or even all—of their daily vegetable requirements during the school day.
This level of access benefits not only the students but also their families. Parents can rest assured knowing their children are getting a significant portion of their daily nutrient intake at school, reducing the pressure to prepare nutritionally complete meals at home. Additionally, the variety of produce offered in school meals exposes students to a broader range of nutrients, fostering better overall health.
How Fruits and Vegetables Combat Chronic Disease
Numerous studies have demonstrated the critical role of fruits and vegetables in preventing chronic illnesses. For instance, consuming adequate amounts is associated with lower risks of cardiovascular diseases and enhanced bone health. Furthermore, certain vegetables, particularly leafy greens, have been shown to offer protective effects against lung cancer. High-fiber foods, which are abundant in fruits and vegetables, also aid in the digestion of fats, proteins, and carbohydrates, contributing to obesity prevention and overall metabolic health.
Additional evidence links fruit and vegetable consumption to a reduced risk of various cancers, including intestinal, pancreatic, bowel, thyroid, and lung cancers. These nutrient-rich foods provide essential vitamins, minerals, and antioxidants that support the body’s natural defense systems (3).
Building Lifelong Healthy Habits
Participation in school nutrition programs does more than support physical health—it also serves as an educational tool. By regularly eating balanced meals that include full servings of fruits and vegetables, students learn what a healthy plate should look like. These habits can set the foundation for better dietary choices in adulthood, contributing to long-term disease prevention.
Incorporating school meals into a child’s daily routine is a simple yet powerful step toward improving health outcomes. By ensuring that students consume their recommended servings of fruits and vegetables, school nutrition programs not only reduce the risk of chronic disease but also foster healthier generations to come. Eating school meals is an investment in children’s current and future well-being—a step toward a healthier, brighter future.
(1) https://www.myplate.gov/eat-healthy/vegetables