Program Overview 

• Students in district: 39,000
• Students qualifying for free and reduced price meals: 73% (2012-13)
• Number of languages/dialects spoken by students: Over 100
• Sites receiving school breakfast and/or lunch: 65
• Sites receiving free school breakfast for all students: 65

Nutrition and Menu Planning

• All menus meet or exceed USDA standards and meet most of the IOM and US Healthier School Challenge standards
• Complete ingredient and nutritional information is available online at ns.spps.org
• All menu items are trans fat free
• All menu items are pork and pork by-product free
• Many vegetarian items are offered
• A legume or legume salad is offered on the Choice Bar daily
• Buns and breads are made with whole grain flour

Fresh Fruits and Vegetables

• A wide variety of fresh fruits and vegetables are offered daily, students may choose as much as they like from the Choice Bar
• Farm to School program provides seasonal local produce
• 28 schools participating in the Fresh Fruit and Vegetable Grant (2012-13)

Ethnic Menus

• A variety of ethnic menus developed in partnership with the community (including Hmong Beef Fried Rice, Chicken Suqaar and Vegetable Rice, Buffalo Wild Rice Casserole, Teriyaki Chicken & Edamame, Mexican Pinto Beans and Rice)

Scratch Cooking

• Cook/chill central kitchen produces soups, gravy, lasagna, sauces, salad dressings
• Bakery department produces whole grain pizza crusts, French bread, homemade muffins and breakfast items