Skip to main content


The menus are written by a Registered Dietitian. A nutritional analysis of each menu is done to ensure compliance with USDA standards and to ensure that students receive their recommended dietary allowances. Other equally important considerations in menu planning include: student acceptability, availability, cost, color & variety. Management and production staff review the menus. Feedback from the school sites and student taste tests are used to evaluate the menus. For the 2021-2022 school year, monthly menus will be published below.

Meals, foods and beverages sold or served at schools meet state and federal requirements based on the USDA Dietary Guidelines. All meals, foods and beverages are prepared and served by qualified child nutrition professionals. We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.

Going Green


The Fresh Fruit and Vegetable Program (FFVP) is an important tool in our efforts to combat childhood obesity. This program introduces elementary school children to a variety of produce that they otherwise might not have the opportunity to sample.

Served at Lincoln, Kingsley, Lehigh & Euclid during recess.

Pears - English

Pearas - Spanish

Harvest of the Month

Persimmons (caqui)

Persimmons Newsletter

content_bottom content_top content_bottom