Food & Nutrition Services Blog

February is here.

This month includes a variety of delicious meals, cultural celebrations, and special events in our school cafeterias. This month, we’re highlighting scratch-cooked and locally sourced meal items and cultural heritage through food. From celebrating Dominican Independence Day and National Italian Food Day to honoring Black History Month, there’s something for everyone to enjoy.

Honoring Black History Month & Recipe Submissions

Throughout February, we will highlight African Americans who have made significant contributions to food history. From George Washington Carver, who revolutionized agriculture with peanut farming, to Edna Lewis, who brought Southern cuisine to the national stage, we recognize the vital impact black chefs, farmers, and innovators have had on the culinary world. Look for these features on our cafeteria TVs and social media pages.

We also want to honor Black history through food in our cafeterias. It would be an honor to taste test a recipe that reflects Black history, and we encourage students to submit recipes that celebrate Black history and culture, whether it’s a cherished family dish or a historical recipe. This is a great opportunity to educate our community through food.

Recipe Submission Guidelines:

• • Get family approval to share the recipe.

• • Reflect your identity and cultural heritage.

• • Submit a main or side dish recipe with specific steps and ingredient amounts.

• • Include 1-2 sentences about the recipe’s significance.

• • Provide student name, grade level, and email in the submission.

Submit your recipes to recipes@salemk12.org and be part of our school’s culinary journey.

Expanding Scratch-Cooked Lunches with a New Pork Special

We’re excited to introduce scratch-cooked pork to our menus this month with some incredible dishes. Previously, we used pre-made pulled pork, but now our cafeteria team is preparing it from scratch—braising and seasoning it in-house for the freshest, most flavorful experience. Scratch-cooked pork is not only tastier, but also allows us to control the ingredients, reduce preservatives, and bring you a higher-quality meal. We can’t wait for you to taste the difference.

Get ready to enjoy:

• • Thursday, Feb. 6 – Pulled pork plate with mac & cheese and cornbread

• • Tuesday, Feb. 25 – Pulled pork nachos with tortilla chips & shredded cheese

National Italian Food Day (Thursday, Feb. 13th)

We’re celebrating National Italian Food Day with a student favorite meal, a delicious Italian Sampler, including: mozzarella sticks, meatballs, whole grain breadstick with marinara dipping sauce and a side garden salad.

Pizza Taste Tests

We’re also making it a week-long celebration at Salem High School (Feb. 10-12) with a Pizza Taste Test. Students will sample pizzas from local pizzerias, including Sal’s Pizza, Tony’s Pizza, and Gil’s Pizza, to help us find the tastiest pizza for our schools. Elementary school students will also have the opportunity to vote on their favorite pizza as pizzas from these different companies will be served throughout the month each Friday.

Celebrating Dominican Independence Day (Thursday, Feb. 27th)

To honor Dominican Independence Day, we’ll be serving a special meal featuring:

• • Thursday, Feb. 27th: Roasted Chicken with Chef Margarita’s sazon de abuela seasoning and Spanish rice served with baked sweet plantain, rainbow salsa and stewed kidney beans.

Harvest of the Month: Winter Squash

This month’s featured harvest is winter squash. Students will have the opportunity to taste-test delicious squash-based recipes in all schools from Feb. 10-14. Get ready to try something new and learn about local winter squash.

We’re looking forward to a flavorful February—see you in the cafeteria!

We are excited to celebrate Lunar New Year in all Salem Public Schools cafeterias on Tuesday, Jan. 28. In honor of the holiday and the culture surrounding the holiday, all Salem Schools will be serving:

• • Mandarin orange chicken

• • Vegetable fried rice and egg roll

• • Roasted broccoli

• • Diced carrots

• • Assorted fruit

• • Milk

Lunar New Year is a meaningful holiday celebrated in many Asian cultures, including China, Korea, and Vietnam. It marks the beginning of a new year based on the moon’s cycles. Families come together to enjoy special meals, clean their homes to welcome good luck, and exchange red envelopes as symbols of fortune. Each Lunar New Year corresponds to one of 12 animals in the Chinese zodiac. This year is the Year of the Snake, last celebrated in 2013. This means many of our 5th and 6th-grade students were born during the Year of the Snake. Based on the culture surrounding the Lunar New Year the snake represents wisdom, intelligence, and charm. Those born under this sign are often seen as thoughtful, graceful, and skilled problem-solvers.

Lunar New Year is more than just a holiday. It’s a tradition that honors family, heritage, and the values passed down through generations. Each culture brings its unique traditions, foods, and customs to the festivities, symbolizing prosperity, abundance, and togetherness. Specific to our menu items:

• • Chicken symbolizes prosperity and togetherness of the family

• • Egg rolls symbolize wealth, since they resemble gold bullion

• • Broccoli is  a symbol for jade, which brings good health and youth

This holiday offers an opportunity to:

• • Celebrate Family: Gathering for meals, honoring ancestors, and cherishing loved ones.

• • Show Gratitude: Sharing acts of kindness, such as gifting red envelopes or food, to express appreciation.

• • Preserve Traditions: Wearing traditional clothing, preparing symbolic dishes, and performing rituals.

By embracing Lunar New Year in our diverse community, we celebrate the rich cultural heritage that makes our Salem schools vibrant and inclusive. Exploring stories, tasting new foods, and appreciating cultural traditions helps us build connections and honor the beauty of diversity. Let’s come together to celebrate a year of wisdom, good fortune, and unity.

Salem High School has officially launched its new spice bar on Monday, Jan. 13, bringing an extra burst of flavor to the cafeteria. Students can customize their meals with a wide variety of seasonings designed to customize and enhance the taste of their dishes. Available on all three floors of the school’s cafeterias, the spice bars have already become a hit, with students enthusiastically adding their favorite flavors to everything from sandwiches to salads.

What’s Available at the Spice Bar?

Currently, the spice bar offers an array of tasty options to suit every spice lover’s preferences, including:

• • Hot Sauce Varieties: Frank’s (packets) and Sriracha (dispenser/bottle/packets)

• • Lemon Juice

• • Spice Blends: Cajun Blend and Ranch Blend

• • Individual Spices: Black Pepper and Red Pepper Flakes

Your Feedback Matters

Before launching the spice bar, we conducted a survey to gather suggestions for seasonings. Students provided some amazing suggestions, many of which will be making their debut over the coming weeks. Here are some of the popular suggestions:

• • BBQ Sauce

• • Buffalo Sauce

• • Garlic Powder

• • Oregano

• • Parmesan Cheese

• • Honey Dijon

• • Tajín

• • Everything Bagel Seasoning

• • Cinnamon

• • Lemon Pepper Seasoning

In the survey, students were also asked to vote on which current spices/seasonings they were most excited about. Take a look at the results:

We truly appreciate all the ideas students have shared and encourage students to keep sharing their recommendations. Have a suggestion? We’d love to hear it! Please email us at spsfoodservices@salemk12.org — your input helps us make our services even better.

Exciting Local Partnership – Craic Sauce Taste Test!

To make things even spicier, we’re thrilled to announce that Craic Sauce, a local hot sauce company, will be joining us for a special taste test event next week! On Jan. 22, in celebration of National Hot Sauce Day, Craic Sauce will be offering a variety of their unique, locally made hot sauces for students to sample during lunch at SHS. Craic Sauce is based in Lowell, Mass., and proudly sources its peppers from over 1,500 of their own pepper plants. Its dedication to local sourcing and their vibrant, community-driven team of 12 makes for a perfect fit for SHS’s commitment to supporting local farm fresh food. During harvest season, the Craic team puts in the work to grow their own plants in Lowell and with Mill City Grows. 100% of Craic’s peppers are directly from Massachusetts farms. This commitment ensures all hot sauce ingredients are local, nutrient-rich, and packed with flavor.

This taste test will allow students to help us choose which Craic Sauce varieties will be featured in our spice bar. Whether you’re a fan of spicy, tangy, or sweet flavors, this is an opportunity students won’t want to miss.

Salem Food and Nutrition Services is passionate about local partnerships and supporting businesses that have deep ties to the New England community. We’re excited to continue enhancing the dining experience for students and are grateful for the wonderful feedback we’ve received so far.

Get ready to spice up your lunch — we can’t wait to see what new flavor combinations you’ll create with the SHS Spice Bar

Salem Public Schools’ National Soup Month meals kicked off on Thursday, Jan. 9 as students enjoyed tomato soup with grilled cheese across the district.

Soup can be highly beneficial: Soups help maintain hydration, and pack a variety of nutrients depending on their ingredients. Vegetables, legumes, grains, and lean proteins like chicken or fish can all contribute vitamins, minerals, fiber, and antioxidants that support health.

Upcoming National Soup Month meals include:

• • 1/14: Chicken Noodle Soup

• • 1/30: Chili with Cornbread

Salem High School will have an extra soup meal this month, as we celebrate both National Soup Month AND National Hot Sauce Day.

Wednesday, Jan. 22 (Salem High School only): Ramen chicken noodle soup with toppings (edamame, green onions, corn, carrots, bok choy, spicy cucumber salad, and hot sauce). Jan. 22 is also National Hot Sauce Day. We’re pleased to welcome local company Craic Sauce to the SHS cafeteria to taste-test its variety of hot sauces.

Student-led taste test kicks off:

The Collins Middle School student taste test series kicked off this week with American chop suey by Grade 8 student Amelia Meegan. This student-led taste tests series features recipes from the winners of the Stop Kitchen Showcase, which took place on Nov. 13. Grade 8 students showcased their favorite recipes through creative stop-motion videos, and now the winning students have the opportunity to share these dishes with their peers.

Amelia’s American Chop Suey was available for tasting during all lunch periods today (Jan. 10). Here is the recipe:

As we step into 2025, Salem Food & Nutrition Services is excited to bring you a year of delicious meals, recipe sharing, taste tests, and more. We will be expanding our Farm to School work as well as our composting program. As always, we’ll celebrate food holidays, beginning in January with National Soup Month.  We can’t wait to kick off the year with a variety of special events and tasty treats.

Student-Led Taste Tests at Collins

This month, Collins will be hosting several student-led taste tests, with the recipes prepared by the winners of the Stop Kitchen Showcase held Nov. 13. Eighth grade students created stop motion videos showcasing their favorite recipes, and now they’ll get to share those dishes with their peers. Each Friday, starting Jan. 10, a new taste test will take place in the Collins cafeteria:

• • 1/10: American Chop Suey

• • 1/17: Meatballs

• • 1/24: Pupusas

• • 1/31: Sushi

Students will work alongside the Collins kitchen staff to prepare these dishes and share them with the school community during lunch. Additionally, student stop motion videos will be shown on the cafeteria TVs during the week of each taste test!

We invite all students to submit their family recipes to recipes@salemk12.org for a chance to hold a taste test at your school and showcase your family’s cultural heritage. Monthly taste tests featuring student recipes are being held throughout the district all year.

Submission Guidelines:

• • Discuss with your family and ensure everyone is comfortable sharing the recipe.

• • Recipes should reflect your family’s identity and cultural heritage.

• • Submissions can be a main dish or a side dish.

• • Include detailed steps and precise ingredient amounts.

• • Add 1-2 sentences about the significance of the recipe to your family.

• • Remember to include the student’s name, grade level, and email.

Food Holidays to Celebrate

January is National Soup Month, and we’re celebrating with a variety of warming, comforting soups throughout the month. Whether you’re craving tomato, chicken noodle, chili, or ramen, we’ve got something for everyone:

• • 1/9: Tomato Soup & Grilled Cheese

• • 1/14: Chicken Noodle Soup

• • 1/22 (Salem High School only): Ramen Chicken Noodle Soup with Toppings: Edamame, Green Onions, Corn, Carrots, Bok Choy, Spicy Cucumber Salad, and hot sauce available for National Hot Sauce Day! (local company Craic Sauce will be in the SHS cafeteria taste testing their variety of hot sauces!)

• • 1/30: Chili with Cornbread

In addition to the soups, National Bagel Day on Wednesday, Jan. 15 will be celebrated during lunch throughout the district at all schools with a delicious bacon, egg & cheese on a bagel. Additionally, we’ll introduce a new menu item Thursday, Jan. 16 — a chicken & mashed potato bowl, featuring chicken drummies and a garlic breadstick.

A New Spice Bar at Salem High School

Starting Wednesday, Jan. 22, SHS students will have the opportunity to add even more flavor to their meals with a new spice bar, which will allow students to customize their meals with a variety of tasty seasonings.

Lunar New Year Celebration

The month will close out with a special Lunar New Year celebration on Tuesday, Jan. 28, featuring a flavorful lunch of Mandarin orange chicken, vegetable fried rice, and an egg roll.

We hope you’re as excited as we are to dive into these flavorful events and meals this month. For a full list of menu options for January, be sure to check out our full menus:

VIEW: January Menus.

Finally, be on the lookout for the January Harvest of the month – apples – which will be featured throughout the month on our menus. Apple recipes will be taste tested in all schools the week of Jan. 6.

The Salem Public Schools Food and Nutrition Services Harvest of the Month for December is carrots.

On Monday, Dec. 9, the Carlton Innovation School hosted a Harvest of the Month Taste Test featuring carrot hummus. Students had the opportunity to sample two types of carrot hummus — one made with vibrant purple carrots and the other with classic orange carrots. They also explored the different shapes, sizes, and colors of various carrots, sparking plenty of excitement and curiosity.

All carrots were locally sourced as this taste test was part of a partnership with Hungry Heart Farm, a small, culinary-driven vegetable farm located in Kingston, N.H. All carrots used for the hummus were sourced from Hungry Heart Farm, which uses food as a way to bring awareness of and improve the natural environment. Farmer Terry from Hungry Heart joined us to lead the taste test and share his knowledge of the food-growing process with the students.

Try our delicious Carrot Hummus recipe at home:

Ingredients:

• • 3 cups of canned chickpeas

• • 2 cups of fresh or frozen carrots (purple or orange), cooked

• • 1 tablespoon of paprika

• • 1 tablespoon of ground cumin

• • 1 clove of garlic

• • 1/3 cup of lemon juice

• • 1/3 cup of olive or canola oil

• • 3 tablespoons of sunbutter or tahini

Steps:

1. 1. Heat oven to 350°F.

1. 1. Toss carrots with 2 tablespoons of oil, paprika, and cumin.

1. 1. Roast on a baking sheet for 25 minutes, then remove and set aside to cool.

1. 1. Puree carrots in a blender or food processor.

1. 1. Puree chickpeas, garlic, lemon juice, oil, and sunbutter or tahini.

1. 1. Add carrot puree and blend until smooth.

1. 1. Season with salt and pepper.

Carrot recipes are being taste-tested at all schools during December. Be on the lookout for more opportunities to try the Harvest of the Month carrots before December ends. The SPS FNS staff is looking forward to next month when we will be taste-testing the January Harvest of the Month: Apples. Learn more about our Harvest of the Month Program here: Harvest of the Month Resources.

We are excited to announce that the Horace Mann Laboratory School is the second school in our district to start a composting program. Following the successful implementation at Carlton last year, HMLS is now fully committed to composting. This initiative has been a collaborative effort involving the Food and Nutrition Services staff, Principal Jill Tully, lunch paraprofessionals, and the Waste Reduction Coordinator of Salem.

Over the past month, preparations have been made to educate and guide HMLS students on how the process will take place in their own cafeteria through a “how-to” video guide. Starting Monday, Dec. 9, composting will be launched during all lunch periods.

Here’s how the process will work:

Steps for Students to Compost:

Food Waste Sorting:

• • Unopened or uneaten food items will be placed on the share table.

• • Milk or any liquids will be poured into a designated pour bucket.

Composting:

• • Compost bins will be placed next to the regular trash bins in the cafeteria.

• • Students will place food waste such as bitten fruit, tacos, burgers, and napkins into the compost bins.

• • Compostable trays will be stacked next to the bin.

Why Composting Matters

Composting in schools is crucial for promoting environmental sustainability and teaching students about eco-friendly practices. By introducing composting, schools can significantly reduce waste and transform organic materials into nutrient-rich soil for gardens. This hands-on experience helps students understand the natural cycle of decomposition and the benefits of recycling organic matter. It also fosters a sense of responsibility towards the environment, cultivating lifelong habits that contribute to a healthier planet.

Engaging students in composting not only reduces waste but also provides them with practical knowledge about sustainability. Let’s work together to make our schools greener and our planet healthier.

In Other News…

Student led taste test kicks off: 

Collins students’ taste test series kicked off this week with American Chop Suey by 8th grade student Amelia Meegan! This student-led taste tests series features recipes from the winners of the Stop Kitchen Showcase, which took place on November 13. Eighth-grade students showcased their favorite recipes through creative stop-motion videos, and now the winning students have the opportunity to share these dishes with their peers. 

Amelia’s American Chop Suey was available for tasting during all lunch periods today 1/10 at Collins. Take a look at how her delicious recipe turned out: photo

On Friday Nov. 8, Bentley Academy Innovation School hosted another exciting student-led taste test event, featuring the Sanotskyi family recipe for ‘deruny,’ a traditional Ukrainian potato pancake.

This recipe was submitted by BAIS kindergarten student, Askold Sanotskyi. Askold, along with his father, Markiian, and grandmother, spent an enjoyable Thursday afternoon in the BAIS kitchen, practicing the recipe with the support of the kitchen staff.

Markiian attended lunch Friday to hand out samples of deruny to Askold’s classmates. The event was an opportunity for students to try something new and once again celebrate the culinary traditions of Askold’s family (Askold also submitted a recipe for varenyky on Oct. 4). Students overwhelmingly enjoyed the recipe and voted if they loved it (58 percent), liked it (34 percent) or tried it (8 percent).

View the recipe here and try it at home with your family.

We invite all students to submit their family recipes to recipes@salemk12.org for a chance to hold a taste test at your school and showcase your family’s cultural heritage. Monthly taste tests featuring student recipes will be held throughout the district all year.

Submission Guidelines:

• • Discuss with your family and ensure everyone is comfortable sharing the recipe.

• • Recipes should reflect your family’s identity and cultural heritage.

• • Submissions can be a main dish or a side dish.

• • Include detailed steps and precise ingredient amounts.

• • Add 1-2 sentences about the significance of the recipe to your family.

• • Remember to include the student’s name, grade level, and email.

Let’s celebrate the rich diversity of our community through our shared love of food. We look forward to tasting and sharing the wonderful dishes from our students’ families.

Salem Food and Nutrition Services is excited to announce our new partnership with Brooksby Farm in Peabody, MA, bringing you weekly videos of farm animals enjoying Fresh Fruit and Vegetable Program (FFVP) treats. These videos aim to inspire our younger students to try new fruits and veggies each week. In our video clips this week, we shared an FFVP item from this past week’s menu, carrots, with a sheep, a chicken, and an emu named Pierre.

Follow us on social media to see the weekly videos:

• • Instagram: @spsfoodandnutrition

• • Facebook: Salem Food Services

• • X: @spsfoodservice

These videos can also be found by students on the cafeteria TVs in each elementary school. These TVs display daily menus, upcoming new items, nutrition education information, and more. Carrots were served though the FFVP program at all elementary schools on Thursday, Nov. 7. This program is designed to introduce elementary school students to a variety of fruits and vegetables during the school day, helping combat childhood obesity and encouraging healthy eating habits.

So far, 63% of K-5 students have participated in the FFVP program this school year. We are hopeful to increase this percentage throughout the year.

The FFVP has been incredibly successful in giving students the chance to try produce they might not otherwise encounter. Teachers are encouraged to participate and taste the fresh fruits and vegetables alongside their students, modeling positive eating habits.

Check out the full FFVP menu for November

Check back for next week’s FFVP item videos.

Collins Middle School Introduces a Fresh Salad Bar

Starting, Tuesday, Nov. 12, Collins Middle School will offer a new and exciting salad bar option for students. The salad bar will be part of the reimbursable meal program, providing a nutritious and customizable meal choice.

Students can enjoy a base of fresh lettuce, accompanied by a cheese stick and a dinner roll. They will then have the option to personalize their salad with a wide variety of delicious toppings, including sliced pears, chickpeas, diced peaches, grape tomatoes, bell peppers, shredded carrots, cucumbers, red onions, corn, and peas.

We’re excited to bring this healthy and tasty option to our school community.

On Tuesday, Oct. 22 Salem Food and Nutrition Services Program Director, Michaela Short, was invited by CORE Foodservice to visit a cranberry bog with Ocean Spray in Lakeville, Mass. This was an event for food service directors and was a great way to wrap up National Farm to School Month. Attendees spent the day learning about the harvesting, receiving, and manufacturing.

A cranberry bog is a special kind of wetland where cranberries grow. These bogs are like big, wet gardens with layers of peat, sand, gravel, and clay. Cranberries need this unique mix to grow well. Here’s some cool stuff about cranberry bogs:

• • Where They Are: Cranberry bogs are mostly found in the northeastern United States, like here in Massachusetts, New Jersey, and Wisconsin, and even in parts of Canada.

• • How They’re Made: To make a cranberry bog, people flood a low-lying area with water and then add layers of sand, peat, gravel, and clay. These layers create the perfect environment for cranberries to thrive. They also build a system of dikes, reservoirs, and pumps to control the water levels.

• • Planting Cranberries: Cranberry vines are planted in the bogs, and it takes a few years before they start producing fruit. The vines spread out and cover the bog’s surface like a thick carpet.

• • Harvesting Cranberries: There are two main ways to harvest cranberries:

    • • Dry Harvesting: This involves using mechanical pickers that comb through the vines to collect the berries.
    • • Wet Harvesting: For this method, the bogs are flooded, and the cranberries float to the surface, making it easier to gather them using special water reels.

• • Water Management: Cranberry bogs need careful water management. During the growing season, the water levels are controlled to help the plants grow. In winter, the bogs are flooded to protect the vines from freezing.

• • Environmental Impact: Cranberry bogs can provide homes for various wildlife, but they need to be managed carefully to avoid harming the surrounding environment. Farmers use sustainable practices to balance growing cranberries with protecting nature.

This month, Locally sourced cranberries will be featured as part of our Fresh Fruit and Vegetable Program (FFVP). All menus for November are now live on our site. November is a fun month which includes a student favorite meal served on Thursday, Nov. 21: our turkey dinner with stuffing and gravy alongside a kale and cranberry salad.

We will be honoring Native American Heritage Month on Tuesday, Nov. 19. Throughout the district our cafeterias will be serving a new menu item: three sisters stew, a dish that’s named after the three staple crops of many indigenous nations: corn, beans, and squash. The term “Three Sisters” refers to the interconnectedness of these plants, which were often planted together and helped each other grow. The stew is often served at gatherings and pow-wows, and is a nourishing dish that’s rich in fiber, protein, and vitamins.

We are excited to incorporate this dish into our menus and introduce our students to a meal from the culture.

National School Lunch Week was a remarkable celebration across the district last week from Oct. 15-18. Our cafeterias buzzed with excitement and activity as students and staff joined in the festivities. The week was packed with special events, drawing attention to the vital role of nutritious school lunches in our students’ lives.

On Wednesday Oct. 16, our cafeterias saw some very special Salem celebrity lunch servers: The Salem Police, Salem Firefighters, Salem Mayor Dominic Pangallo, Superintendent Dr. Stephen Zrike, and school committee members, took turns in the kitchens handing out pirate booty and gold necklaces to students. Embracing the National School Lunch Week “School Lunch Pirate Theme”, they donned pirate hats and fully immersed themselves in their roles, interacting with students in character and making the lunchtime experience an unforgettable adventure for all. Their presence brought joy and enthusiasm, making lunchtime a memorable experience for all. The highlight for many students was the appearance of Derby, the SPD Community Resource Dog, who stole hearts and added an extra dose of fun to the day.

In addition to the special guest servers, On Friday, Oct. 18 Salem student-athletes visited the middle and elementary schools, engaging with younger students about athletics and the critical importance of proper nutrition. They shared personal stories about how the nutrients from their school lunches contribute to their athletic performance, emphasizing that a healthy diet is a cornerstone of success in sports.

The excitement didn’t stop there. The beloved Salem Witch mascot made a surprise visit to Bates Elementary School, much to the delight of the students. The mascot’s presence added an extra layer of excitement as the children enjoyed their nutritious meals, fostering a sense of school spirit and community.

We extend our heartfelt thanks to all the community members who made this week-long event such a tremendous success. The support and participation helped us highlight the significance of our school lunch program. By coming together, we’ve showcased the importance of providing nutritious meals to our students, ensuring they have the energy and health to thrive both in and out of the classroom.

Thank you for helping us make National School Lunch Week 2024 a celebration to remember.

Ahoy Mateys!

In recognition of the National School Lunch Program, which serves nearly 30 million children each day, Salem Public Schools will be celebrating National School Lunch Week from October 15-18, 2024. This year’s fun and creative theme, ‘School Lunch Pirates: Find Your Treasure,’ emphasizes the crucial role a healthy school lunch plays in a student’s success both in and out of the classroom. We are thrilled to embrace this engaging theme, which also connects to Salem’s rich maritime heritage.

Our Food and Nutrition Services team is dedicated to providing nutrient-dense, delicious meals to students across the district, emphasizing scratch cooking and locally sourced ingredients. Every day, we proudly incorporate fresh, local products into our meals. Our trusted vendors include produce from New Entry Sustainable Farms, kelp meatballs from North Coast Fishery, and fish sticks from Red’s Best. Join us in this week-long celebration, honoring our commitment to healthy, local, and sustainable school lunches.

On average, we serve over 11,000 meals per week to students throughout the district and we’re looking to making National School Lunch Week 2024 our most highly participated one yet. Our department aims to bring high-quality meals to students every day, throughout the school year. Salem Public Schools offers breakfast at all schools, access to fresh fruits and vegetables all day at elementary schools through our Fresh Fruit and Vegetable Program, and dinner for Salem High School students each evening.

National School Lunch Week will spotlight the nutritious foods available daily at Salem Public Schools. We’ve curated a special menu featuring students’ favorite lunches, including Mandarin Orange Chicken, pizza, steak and cheese subs, and more! Be sure to check out the full menu for your school on our menu page:

School lunches provide students with fruits and vegetables, whole grains, and milk, all while meeting federal nutrition standards for fat, calories, and sodium. National School Lunch Week is an opportunity to educate parents and students about the wonderful benefits of our lunch program.
Salem Public Schools Food and Nutrition Services has planned an exciting week of activities to bring together the community to celebrate National School Lunch Week:

• • Tuesday: Gold Treasure Day: Students will receive their own treasure! Gold necklaces will be given out during lunch along with a delicious treat of Pirates Booty!

• • Wednesday: Celebrity Server Day: Salem celebrities, including school principals, Salem police officers, firefighters, Superintendent Dr. Stephen Zrike and Mayor Dominick Pangallo will join us to serve meals. These guest servers will don their best pirate attire and work alongside our talented cafeteria staff.

• • Thursday: Music Day: Enjoy music in the cafeterias during lunch, brought to you in each school cafeteria to create a fun ambiance.

• • Friday: Athlete Day: Salem’s student-athletes will participate in serving school lunch and will do a walkthrough of school cafeterias.

Parents and students can follow the fun on social media using the hashtags #NSLW24, #SchoolLunchPirates, and #SchoolLunch. Don’t forget to follow Salem Food Services on social media to stay updated on all the exciting events during National School Lunch Week:

• • X: @spsfoodservice

• • Facebook: @spsfoodservice

• • Instagram: @spsfoodandnutrition

• • X: @spsfoodservice

October is National Farm to School Month, a time to celebrate the connections between schools, food, and local farmers happening all over the country. Farm-to-school programs enrich communities by linking them to fresh, nourishing food and local food producers through enhanced food purchasing and educational practices at schools and early care and education sites.

This October, we’re honoring Farm-to-School Month through the efforts of our Harvest of the Month Program. As a proud member of the Massachusetts Farm-to-Schools Harvest of the Month program, Salem Public Schools pledges to serve and promote each month’s locally-sourced harvest item by incorporating it into our menu and educating students about it. This program celebrates local abundance, increases student exposure to seasonal foods, and supports local farmers. All fruits and vegetables for Salem’s Harvest of the Month Program are locally sourced from New Entry Sustainable Farms.

The October Harvest of the Month from New Entry is pears:

Pear Nutrition Facts

• • Calories: 101

• • Carbohydrates: 27 grams

• • Fiber: 6 grams (24% of daily value)

• • Sugar: 17 grams

• • Vitamin C: 12% of daily value

• • Vitamin K: 10% of daily value

• • Potassium: 206 mg (6% of daily value)

Next week, new recipes featuring pears will be taste-tested across our elementary schools. Students will have the chance to try Spiced Pear Chips, Fresh Apple and Pear Salad, and Pear and Cabbage Slaw. Each school will choose a recipe to taste test during the week. These monthly taste tests will continue throughout the year, with each month’s harvest of the month.

We are excited to continue introducing our students to farm-fresh items, enriching their diets, and supporting local farmers. Happy tasting!

Remember to take a look at your schools menus for October here.

On Friday Nov. 8, Bentley Academy Innovation School hosted another exciting student-led taste test event, featuring the Sanotskyi family recipe for ‘deruny,’ a traditional Ukrainian potato pancake.

This recipe was submitted by BAIS kindergarten student, Askold Sanotskyi. Askold, along with his father and grandmother, spent an enjoyable Thursday afternoon in the BAIS kitchen, practicing the recipe with the support of the kitchen staff. 

Askold’s father, Markiiam, attended lunch Friday to hand out samples of deruny to Askold’s classmates. The event was an opportunity for students to try something new and once again celebrate the culinary traditions of Askold’s family. Students enjoyed the recipe and voted if they loved it (58 percent), liked it (34 percent) or tried it 8 percent).

View the recipe here and try it at home with your fami

Sunday, Sept. 15th marks the launch of Hispanic Heritage Month, an annual celebration in the United States that runs from Sept. 15 to Oct. 15. This month-long observance honors the histories, cultures, and contributions of Hispanic and Latino Americans to the country. 43.9% of students in Salem Public Schools identify as Hispanic or Latino, and we strive to celebrate this significant portion of our community this month. Throughout our school cafeterias to celebrate this diverse culture, we’ll be serving several meals inspired by traditional Hispanic cuisine. Here are some highlights to look forward to:

• • Tuesday, Sept. 17: Enjoy roasted chicken seasoned with Chef Margarita’s special Sazon de Abuela, bringing authentic, home-cooked flavor straight to your plate.

• • Wednesday Sept. 25: Birria Pulled Turkey Quesadilla on whole wheat Tortilla served with Stewed Kidney Beans and Mexicali Corn

• • Wednesday Sept. 25: SHS dinner: Try a burrito bowl – Chicken Fajita Meat with Rice & Black Beans Sautéed Peppers & Onions, Shredded Lettuce, Salsa, Pico de Gallo.

• • Thursday, Sept. 26: Try our exciting new dish: Pastalaya – a meal combining whole grain pasta with chicken in a red sauce. This dish has strong ties to Spanish paella, a traditional Spanish rice dish seen as the precursor to jambalaya. The Spanish influence transformed this dish, incorporating local ingredients and flavors, eventually evolving into the jambalaya we know today. Pastalaya is a modern twist on this classic, replacing rice with pasta.

We invite you to further partake in this celebration of Hispanic Heritage Month by submitting your own family recipes for a chance to host a taste test in your school! This month we will be choosing a recipe from Hispanic culture. Taste testing a student family recipe for Hispanic heritage month will allow our staff and school community to get to experience the culinary traditions of Hispanic culture firsthand. Our students will have the chance to taste authentic Hispanic cuisine and learn about the culture directly from a classmate.

Send your recipes to recipes@salemk12.org. This is a great opportunity to showcase your family’s heritage, share a family dish, and bring our school community closer together. Remember to follow these guidelines when submitting your recipe:

Guidelines for Recipe Submission:

• • Students should talk to their family and be comfortable with sharing the recipe.

• • Recipes should reflect student/family identities and cultural heritage.

• • The recipe can be a main dish or a side dish.

• • Recipes should be as specific as possible with steps and ingredient amounts.

• • Recipe submissions should include 1-2 sentences about its significance to the student or their family.

• • Remember to include student name, grade level, and email on the submission.

• • Engaging students in composting not only reduces waste but also provides them with practical knowledge about sustainability. Let’s work together to make our schools greener and our planet healthier

This recipe initiative will be taking place all year with a monthly taste test each month. The student whose recipe is chosen will have the opportunity to prepare the recipe in their school kitchen with their school’s cafeteria staff. Let’s come together to honor and enjoy the diverse flavors and stories that make our community unique.

• • Why Composting Matters:

• • Composting in schools is crucial for promoting environmental sustainability and teaching students about eco-friendly practices. By introducing composting, schools can significantly reduce waste and transform organic materials into nutrient-rich soil for gardens. This hands-on experience helps students understand the natural cycle of decomposition and the benefits of recycling organic matter. It also fosters a sense of responsibility towards the environment, cultivating lifelong habits that contribute to a healthier planet.

• • Engaging students in composting not only reduces waste but also provides them with practical knowledge about sustainability. Let’s work together to make our schools greener and our planet healthier

This recipe initiative will be taking place all year with a monthly taste test each month. The student whose recipe is chosen will have the opportunity to prepare the recipe in their school kitchen with their school’s cafeteria staff. Let’s come together to honor and enjoy the diverse flavors and stories that make our community unique.

• • Why Composting Matters:

• • Composting in schools is crucial for promoting environmental sustainability and teaching students about eco-friendly practices. By introducing composting, schools can significantly reduce waste and transform organic materials into nutrient-rich soil for gardens. This hands-on experience helps students understand the natural cycle of decomposition and the benefits of recycling organic matter. It also fosters a sense of responsibility towards the environment, cultivating lifelong habits that contribute to a healthier planet.

• • Engaging students in composting not only reduces waste but also provides them with practical knowledge about sustainability. Let’s work together to make our schools greener and our planet healthier

Welcome back to school!

Salem Food Services has been working closely with the school garden program during the summer to harvest the abundant produce that was planted in our school gardens. These produce items will be incorporated into our school meals, bringing fresh, nutritious options straight from the garden to the cafeteria.

We’ve harvested a large array of produce, including tomatoes, cucumbers, peppers, ground cherries, zucchini, basil, and more. These garden-fresh items are being sourced from our school gardens at Salem High School, Carlton Innovation School, and Horace Mann Laboratory School.

Garden fresh items will be featured in a variety of delicious Salem Public Schools recipes, such as tomato and cucumber salad, cheesesteaks, savory fajitas, tomato basil soup, garden salads and more. Fresh grown vegetables can be included in a large array of our recipes. To extend the benefits of our summer harvest, we’ve also frozen our herbs into convenient blocks, allowing us to infuse our meals with fresh, garden-grown flavor throughout the year.

Looking ahead to the 2024-25 school year, we plan to expand our school garden program even further. Our goal is to maximize the use of locally grown produce in school meals, ensuring that our students have access to the freshest, most wholesome ingredients possible. Using produce grown directly at our schools allows the freshest possible ingredients to be used.

We’re thrilled to share the bounty of our gardens with you – see the fantastic produce we’ve harvested recently and remember to keep an eye on the menus to see when these garden fresh items will be served.

Back to school is just around the corner.

Menus for breakfast, lunch, the fresh fruit and vegetable program and dinner are now available for the full month of September.

View menus for all schools

September is an exciting month of delicious food holidays. We will be celebrating National Cheeseburger Day Monday, Sept. 16, and National Quesadilla Day Wednesday, Sept. 25 with a student favorite meal: Birria Pulled Turkey Quesadilla.

Sunday, Sept. 15 marks the launch of Hispanic Heritage Month. To honor the culture, we’ll be serving special meals inspired by Hispanic cuisine. On Tuesday, Sept. 17, enjoy roasted chicken seasoned with Chef Margarita’s sazon de abuela. On Thursday, Sept. 26, try our new dish: Pastalaya – a whole grain pasta with chicken in a Cajun red sauce.

Submit your recipes

The Salem Food and Nutrition Services Department looks forward to another great year of incorporating diverse, flavorful, and locally-sourced menu items. Students and staff can now submit their own family recipe of cultural significance to recipes@salemk12.org. Each month, the FNS team will select one recipe and will invite the student who submitted the recipe to taste test the recipe with their school’s kitchen staff.  This initiative offers a fantastic opportunity to explore new cuisines and learn more about the diverse backgrounds of our school community.

Salem Public Schools is pleased to offer free summer meals beginning Monday, July 8. This program will run on all weekdays through Friday, Aug. 16. Kids and teens 18 and under can enjoy meals for free all summer, no sign-up required, no questions asked. Kids and teens must be present to receive a meal and are required to eat on site.

Sites at Salem High School and Mary Jane Lee Park will host fun kid-friendly activities throughout the summer led by Salem High School student activities helpers. There will be a variety of fun-themed days at these locations including Shark Week bingo, International Day of Friendship celebration, ‘Summer-ween’ party (Halloween in summer), and more. Updated activities, serving times and menus can be viewed on the Summer Eats Webpage.

Join us to kick off Summer Eats with a celebration at Mary Jane Lee Park Monday, July 8 from 4-6 p.m. for a variety of fun activities for kids and teens. Free meals will be available for adults as well only at the kick-off. We will also be giving away freebies and Summer Eats swag. In addition to these sites and times, there are hundreds of Summer Eats meal sites across Massachusetts. Visit the ProjectBread.org Summer Eats website to find locations near you.

In September, Preparations went underway with the Carlton Food & Nutrition Services staff to launch Phase 1 of a pilot composting program, starting with kitchen food waste. Phase 1 included training sessions for Food & Nutrition Services staff held by Janelle Rolke, Waste Reduction Coordinator of the City of Salem. After training staff then began composting food waste the following week in small buckets placed throughout the kitchen. When full, the buckets are emptied into Black Earth Compost bins securely sealed and stored outside the school to be picked up weekly.

Throughout the year our community has worked to expand Phase 1 to all schools in Salem. We are proud to announce Phase 1 of composting has officially been launched in all Salem Public Schools’ kitchens. To further expand knowledge on the importance of composting, resources will be provided to educators to teach students about the environmental importance of composting and will help students develop a broader understanding of sustainable systems.

Through this pilot, we will empower the school community to take ownership of its continued growth towards integrating sustainable practices into daily operations and community culture. This will also provide support and contribute to the City’s progress towards its solid waste reduction as well as its sustainability and resiliency goals.

The Food and Nutrition Services Department at Salem Public Schools was named a Massachusetts Wellness Champion by the John C. Stalker Institute of Food and Nutrition! The honor was earned by completing tier 1 and tier 2 of the Institute/DESE wellness training, a rigorous process that can take several years. SPS Food and Nutrition Services Director Irvelt Perrin and Assistant Director Michaela Short were honored this past week at the Healthy Kids, Healthy Programs Summit in Norwood, Mass.

The wellness training involved establishing and implementing the SPS School Wellness Guidelines, stemming from the Healthy, Hunger-Free Kids Act of 2010. The Act aims to equip all students with the knowledge and skills for healthy lifestyles and effective decision-making. “This recognition has been years in development, encompassing current and past leadership,” said Mr. Perrin. The honor aligns with the District’s Strategic Plan, emphasizing social and emotional learning support for each student. The John C. Stalker Institute educates Massachusett

The May Harvest of the Month is Seafood. The Harvest of The Month program celebrates local abundance and has a goal of encouraging healthy food choices by increasing students’ exposure to:

• • Seasonal foods

• • Supporting local farmers

• • Building excitement about school meals

In honor of the Harvest of the Month, Salem Public Schools will be partnering with Red’s Best to serve locally sourced Fish Sticks! These fish sticks will be served for the first time on May 14th during school lunch throughout the district.

Red’s Best gathers and distributes wild-caught fish and seafood for over 1,000 small community-based fishing boats with a mission is to sustain the livelihoods of American fishermen while ensuring ample fish stocks for the future. This company connects local fishermen throughout the New England region, allowing Red’s Best to aggregate quickly and provide better services to fishermen.

Red’s best was selected as a partner for Salem Public Schools as their motto is “traceable American seafood.” Through their technology, they are able to track a catch from the moment a fisherman offloads their vessel to the Red’s Best trucks. Through this process we are able to trust that fish are caught locally, labeled correctly and subject to strict quality control measures providing us the freshest fish possible for our students.

Through our partnership with Red’s Best our schools will be contributing to these benefits of sourcing local seafood:

• • Freshness: Fresh is Best. Local seafood is always more fresh as it doesn’t travel long distances. Our students will have access to the freshest seafood.

• • Supporting Local Economies: Buying locally caught seafood supports fishermen and coastal communities. We will be directly supporting local.

• • Sustainability: Local sourcing promotes sustainable fishing practices.

• • Reducing Environmental Impact: Local sourcing minimizes carbon emissions associated with shipping and supports efforts to lower the environmental impact of food distribution.

This partnership is an exciting way to bring fresh seafood to our cafeterias for the first time on Tuesday 5/14 and will continue to bring us fresh seafood  in the Future.

Salem High School Changes to Breakfast: 

Scratch-cooked, made-to-order pancakes (with customizable toppings) will be served at Salem High School’s breakfast on Wednesdays and Fridays, beginning on May 15.  To accommodate the new offerings, breakfast at Salem High School will begin being served in the third floor cafeteria starting Monday, May 13.  Please note the new location and join us for pancakes on Wednesdays and Fridays. (Breakfast sandwiches will continue to be served in the third floor cafeteria on Tuesdays and Thursdays!)

eminder: Salem High School now serves daily dinner for Salem High School students. This program will be in its fifth month of operation in April. The after-school dinner program strives to combat hunger in our community and promote student wellness.

The program has shown great success in its first few months of operation: 886 dinners were served in January, 582 dinners were served in February, and 515 dinners in March. With spring sports and extracurricular activities gearing up, we anticipate even greater participation. We are prepared to fuel students up so they can excel in their after school sports and other activities while maintaining their health.

A survey was conducted among students participating in dinner last month on what their favorite dinner meals are. Students selected:

• • Chicken tenders

• • Mozzarella sticks

• • Chicken Caesar Salad

Student suggestions for new dinner items included:

• • Hispanic Food

• • French Toast

• • Grilled cheese tomato soup

• • Nachos/burritos.

All this feedback and student input went into consideration crafting our Dinner Program menu for April. The student-favorite grilled cheese will be celebrated on Apr. 12 on National Grilled Cheese Day with a classic grilled cheese on whole wheat bread.

In April, several new additions will make their way to the SHS dinner program menu. We have a special treat planned for students who stay for dinner on Thursdays. Dinner on Thursday is now “Dupe Thursday” in reference to duplicates, which are less expensive alternatives to brand name products. Dupe Thursday gives students a chance to try Salem Food and Nutrition Services recreations of popular restaurant meals such as Chipotle, Panera Bread, and Chick Fil A for free as part of school dinner.

Our first dupe meal was served on Apr. 4: a Chick Fil A Dupe! The meal contained a dill chicken patty or buffalo chicken patty on a whole grain bun, sweet potato waffle fries and assorted dipping sauces. We hope students enjoyed this first dupe. Get ready to take part in Dupe Thursday all month and let us know how our dupe compares to the real thing.

A few more exciting SHS Dinner additions for April include:

• • On Apr. 9, a new dinner menu item will be launched: loaded mac and cheese: a serving of whole grain Mac & Cheese Topped with Green Onion, Diced Chicken, and Diced Tomato

• • On Apr. 24, a student fan favorite “breakfast for dinner: chicken and waffles makes its return and will be served at dinner for the first time with Red Bliss Harvest Home Fries.

We are excited to see what students think of these new dinner options. Please share your feedback on our Google form:
Please take a look at the full April SHS dinner menu and the delicious breakfast, lunch and dinner options for all schools throughout the district.

March is National Nutrition Month, kicked off by celebrating all the nutritional value that comes with eating school breakfast. The goal of National Nutrition Month is to prioritize nourishing our bodies with wholesome foods and making informed choices that support our well-being. Let’s celebrate the power of nutrition in fueling our bodies and minds for success, both inside and outside the classroom. To close out the Month we will be sharing Nutrition tips and fun facts on the Salem Food and Nutrition Services social media pages and displaying fun nutrition content on cafeteria TVs in all Salem schools.

We launched National Nutrition Month with National School Breakfast Week during Mar. 4-8. Two new menu items debuted on breakfast menus throughout the district. Egg and Cheese Stuffed Hash Browns were introduced to our Collins Middle School Students on Monday Mar. 4 and participation at Collins increased by 72%! On Friday, new Strawberry Banana smoothies that were served were a success as well; participating at Collins was more than double the typical Friday breakfast participation. Both these items will be returning to menus soon as a result!

Coloring Contest

Throughout National School Breakfast Week, elementary school students had the opportunity to participate in a  coloring contest (image below). Prizes have been distributed to all schools for the winning students who participated in the contest. Prizes include a Salem Food and Nutrition services water bottle with fun breakfast stickers inside. Shout out to Saltonstall for having the most students participate in the coloring contest!

Collins, Saltonstall lead in participation

For the Mar. 8th finale, schools handed out Hawaiian leis at school breakfast to incorporate the week’s theme: “Surfs up with school breakfast.” Food and Nutrition services staff dressed in Hawaiian shirts and tropical attire. Salem High School celebrated with tropical decor and music.

Participation in school breakfast increased at all schools, with the highest overall increase in participation were Collins Middle School and Saltonstall. Participation at Collins in comparison to the week prior showed a 45% increase in the number of students who ate school breakfast while Saltonstall showed a 25% increase.  Thank you to all the students who participated in National School Breakfast Week – we hope students will keep it up and join us for breakfast everyday.

We need your feedback

As a reminder, Salem High School now serves daily dinner for SHS students! This after school dinner program strives to combat hunger in our community and promote student wellness. We would like to receive student feedback on what meals they enjoy most and what meals they would like to see.

Send us your feedback

NSBW campaign theme, “Surfs Up with School Breakfast,” reminds the entire school community that school breakfast provides a healthy and energizing start to the day. In comparison to last year’s breakfast participation districtwide, this year has already shown an 8.8% increase in the number of students participating in school breakfast.

To ensure that students are fueled for learning every school day, Salem Public Schools serves daily nutritious breakfasts as grab & go meals, breakfast in the classroom and classic breakfast is served in school cafeterias. All breakfasts are complete with fruit and low-fat or fat-free milk. Breakfast is served throughout Salem Public Schools at the following times:

• • 7:30 a.m. at Salem High School, Horace Mann, Bentley and Bates.

• • 7:40 a.m. and again at 8:00am at Collins Middle School

• • 8:00 a.m. at Saltonstall School

• • 8:15 a.m. at Witchcraft Heights Elementary School

• • Carlton serves breakfast in the classroom at the start of the school day

Salem Food and Nutrition Services will be debuting two new breakfast items on our menus the week of Mar. 4-8. Our grades 6-12 students will be served delicious Egg and Cheese Stuffed Hash Browns Monday Mar. 4. To close out the week, our K-8 students will be served a Strawberry Banana Smoothie for breakfast Friday, Mar. 8. Drinking a smoothie for breakfast is a great source of energy and protein.

View SPS March Menus

Coloring Contest: Throughout the week, Salem elementary school and middle school students will be having a breakfast coloring contest to get younger students excited about school breakfast. These students will have the opportunity to win a variety of prizes and have their artwork displayed in the cafeteria. We will make the coloring pages available to students by supplying copies to teachers to distribute to students, having copies of coloring pages in the front office, and available to print online on the Food and Nutrition Services webpage:

All coloring pages will be eligible for the coloring contest if submitted to a cafeteria staff member by Monday, Mar. 11. Prizes will be distributed to the winning students the following week. Students will need to have their name, teacher’s name, and school on the back of the sheet when submitting.

‘Surf’s Up’: At Salem High School, Salem Food and Nutrition Services will be hosting a “Surf’s Up” breakfast celebration during breakfast in the first-floor cafeteria on the last day of school breakfast week on Friday, Mar. 8. Community members will attend this event to help serve breakfast and get a chance to see and try the delicious breakfast that is served in our district. There will be music and activities at this event. Staff and students are encouraged to wear their best Hawaiian shirt in honor of the theme. Students, teachers and families can follow along National School Breakfast Week through Salem Food & Nutrition services social media pages @spsfoodandnutrition and the hashtag #NSBW24.

Happy February! The February breakfast and lunch menus for all schools along with the SHS dinner menu are now available here

View this month’s menus

February is an exciting month with a lot to celebrate and great meal options.

February is also American Heart Health month. All meals served throughout the district are whole grain and low sodium, both essential factors to maintaining a healthy heart. Food and Nutrition department will be sharing heart healthy tips and recipes to promote prioritizing heart health.

• • National Pizza Day is Friday, Feb. 9 and this fun food holiday will be celebrated with whole grain French bread pizza served in every school. This month’s menu will also incorporate the food of different cultures.

• • National Italian Food Day is Tuesday, Feb. 13: All schools will be served an Italian sampler including meatballs, mozzarella sticks, garlic bread and Italian vegetables.

• • Dominican Independence Day will be celebrated on Tuesday, Feb. 27. A meal honoring the culture of the country will be served including roasted chicken on the bone with Spanish rice and beans, yucca Fries and baked sweet plantains. Last year when this meal was served students participated in great numbers. The number of students that ate the roasted chicken meal at each school included:

    • • Bates 205
    • • Bentley 224
    • • Carlton 18
    • • Collins 429
    • • Horace Mann 217
    • • Witchcraft 259
    • • Saltonstall 217
    • • Salem High School 497

We’re hopeful more students come together to try this meal and celebrate Dominican Independence Day. We look forward to the month ahead and sharing these delicious meals with our students.

Salem Public Schools Food and Nutrition Services participates in the Fresh Fruit and Vegetable Program (FFVP), a federally-funded program that provides free fresh fruits and vegetables to children at all of the elementary schools in our schools.  The goal of the program is to introduce children to fresh fruits and vegetables, including new and different varieties, and to increase their consumption of fresh produce.

This program is operated outside of regular breakfast and lunch programs and is available throughout the school day Tuesday through Thursday. Different produce is offered throughout the year depending on seasonal availability. This past week our schools offered gala apples, snow peas, and orange wedges. Fruits and vegetables, available at different times during the year, include commonly eaten items such as apples and bananas, but also include items lesser known to younger students such as papaya, plums, and more.

Find out more about the Fresh Fruit and Vegetable Program

The program also educates students on the many different types of fruits and vegetables available and encourages a healthy school environment by increasing the amount of fresh produce consumed by students. To further promote nutrition education, flyers and activity sheets with facts on different fruit and vegetable items will be distributed to all schools in the coming weeks as a new step in promoting nutrition education throughout the Salem elementary schools. Teachers are also encouraged to utilize the Food and Nutrition department to incorporate nutrition education into lesson planning.

A recent evaluation of the program by the USDA revealed that students in participating schools consumed more fruits and vegetables than non-participating students by approximately one-third of a cup per day. These students consumed more carbohydrates, vitamins A and C, and fiber, all essential nutrients for a child’s growing body.

• • Carbohydrates support energy, which children need to play, learn and grow.

• • Vitamin A benefits the immune system and eye health

• • Vitamin C is vital for healing wounds, and for repairing/maintaining bones and teeth

• • Fiber helps children stay full throughout the day

This research shows what we are seeing in our elementary schools everyday: the FFVP program introduces students to a variety of fruits and vegetables and increases their healthy foods. This is an important step in their journey to building lifelong healthy eating habits. Because good health is a partnership, we hope that community members and families will encourage students to tell them about the fruits and vegetables they tried as part of this program.

To learn more about the Salem FFVP program, the current selection of fruit and vegetables being offered in our schools, and more nutrition education information visit our Food and Nutrition Services page.

We invite all students to submit their family recipes to recipes@salemk12.org for a chance to hold a taste test at your school and showcase your family’s cultural heritage. Monthly taste tests featuring student recipes will be held throughout the district all year.

Submission Guidelines:

Discuss with your family and ensure everyone is comfortable sharing the recipe.

Recipes should reflect your family’s identity and cultural heritage.

Submissions can be a main dish or a side dish.

Include detailed steps and precise ingredient amounts.

Add 1-2 sentences about the significance of the recipe to your family.

Remember to include the student’s name, grade level, and email.

Let’s celebrate the rich diversity of our community through our shared love of food. We look forward to tasting and sharing the wonderful dishes from our students’ families.xt