Last month, the Food Service Department introduced students in all five elementary schools to Sweet Potato Salad, the latest “Veggie of the Month.” Students sampled the recipe during lunchtime, a proactive step to help young learners become more adventurous eaters. In honor of their bravery, students received an “I Tried It!” sticker for trying a new food.

“This event was a huge success, thanks to the collaboration with the Cornell Cooperative Extension – Chautauqua County/4 H Program,” said Food Service Director Scott Johnson. “Our team worked hard to engage students and make trying new foods an exciting experience.”

Initiatives like the “Veggie of the Month” are just one of the many ways the JPS Food Service team has been serving up more than just meals this year. With a series of innovative changes and community-focused initiatives, the district’s food service staff have been working hard to redefine what it means to nourish students, families, and staff.

Under the guidance of Johnson and with support from Assistant Superintendent of Finance and Operations Brittnay Spry, students across the district have had their taste buds enlightened thanks to new programs and options within the schools cafeterias.

Dave Carlson, one of three JPS cook managers, demonstrates cooking at a wok station for a Persell Middle School students in the JUMP program over the summer.

“Food is an important part of the educational experience,” said Johnson. “We want our cafeterias to be a place where students can explore new foods and flavors.”

This year, Johnson’s team, buoyed by cook managers Joe Walker, Dave Carlson, and Josh Tyler, rolled out exciting changes across all grade levels. Elementary schools now feature new entrees, a variety of milk flavors, and expanded options for fruits and vegetables. Programs like the Fresh Fruit & Vegetable Program have helped to bring healthy choices to the forefront.

Middle and high school students enjoy a range of grab-and-go options and themed food bars, including nacho, burrito, and Zen rice bars. The introduction of these offerings has made meal times more dynamic and customizable.

“We’ve worked hard to create something for everyone,” said Brittnay Spry, Assistant Superintendent of Finance and Operations. “We want our cafeterias to meet student needs in a meaningful way.”

The department has also introduced a variety of exciting dining options at the middle and high school levels, including a popular Wok Station, fresh salad bars, and diverse cultural dishes including Korean barbecue beef tacos and stuffed peppers that will continue to add fresh options to the menu.

In addition, the district received a prestigious Farm to School grant at Washington Middle School in partnership with the school’s garden club. The grant supports farm-to-school initiatives that teach students about the importance of fresh, locally-sourced ingredients.

For the first time, the team also hosted a summer feeding program made possible by a federal grant. From July 8 to August 16, the team served 3,869 breakfast meals and 4,852 lunch meals to students 18 and under at Bush Elementary School, Ring Elementary School, and Jefferson Middle School.

“Our food service team has gone above and beyond this year,” said JPS Superintendent Dr. Kevin Whitaker. “Their efforts to bring creativity and nutrition to the forefront of our school meal program have made a lasting impact on our students and their families.”

Recipe: Sweet Potato Salad (10 servings)

Ingredients:

1 lb Sweet Potatoes

1 large Red Apple

½ cup Celery Sticks

2 oz Craisins

1 oz Red Onions

3 oz Greek Yogurt

1 oz Honey

1 oz Apple Cider Vinegar

Salt & Pepper to taste

Instructions:

Boil or steam diced sweet potatoes until tender (10-15 minutes). Cool.

Whisk together Greek yogurt, honey, and apple cider vinegar. Add salt and pepper.

Combine all ingredients in a large bowl and mix gently.

Enjoy this healthy dish with your family this holiday season!