Archdiocesan cafeterias expanding the palates of discriminating kids

By Kim Roberts
Clarion Herald

With 60 archdiocesan schools in its lunch program, School Food and Nutrition Services has been working to upgrade students’ dining experiences. The agency serves 49 elementary schools and has recently added St. Thérèse Academy and St. Michael Special School to its lunch program.

“We are really excited about these two new schools coming on board,” said Sandy Logrande, assistant executive director of School Food and Nutrition Services. “Years ago, we weren’t even sure if we could serve these students’ dietary needs, but now we have definitely worked it out and are able to use all of our regular vendors.”

Last year when the agency started working with St. Michael and St. Thérèse, the team had to figure out what food would and wouldn’t work at each school. After several meetings, a plan was formulated.

“We started introducing foods that were familiar favorites with students, while keeping in mind textural preferences,” said Ellen Gauthreaux, nutrition consultant School Food and Nutrition Services. “We stuck to a modified diet and introduced more foods, with a variety of fruits and vegetables. It really wasn’t much different than what we do for all of the other schools in the archdiocese.

“Through our discussions, we have found that the students at these schools prefer finger food, so we try to work that in as much as possible while meeting the USDA requirements for the National School Lunch Program,” Gauthreaux added. “Also, both schools participate in our archdiocese-wide nutrition days, where we highlight and serve a different fruit or vegetable that is not normally on the menu, like mango or winter squash.” 

Food service directors communicate with the principals and cafeteria managers regularly about 
introducing new entrees, and they are excited about providing feedback and working together on behalf of the students.

“Last year, I think the menu was pretty simple,” Logrande said. “They had very basic sandwiches and chicken nuggets. And then, this year, we really introduced different entrees like roast beef and they are open to trying it out. A roasted chicken that normally they would have been hesitant to try last year is something they are tasting this year. It’s going well, I think.”
School Food and Nutrition Services serves lunches to approximately 42% of the students at both of these schools, which is comparable to the rest of the schools in the archdiocese.

In addition to meal planning, preparation and serving, the agency is also busy planning special events for the students. It organizes and celebrates more than 20 theme days each year.

“We try to change the events up and make it different from year to year,” said Paige Freeman, the agency’s executive director. “We do things like Super Bowl- or Western-themed foods and decorations in the cafeteria made by the students. Sometimes parents and grandparents join the students for lunch as well.”

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