It’ll look more like a buffet than a school cafeteria.
Students at Perrysburg Junior High School will have a choice of eight entrees when they file through the school’s newly renovated cafeteria next month. Crews have been working much of the summer on the renovation, which includes combining dining space into one area and adding a serving line.
“There are over 1,200 kids in this building, so we’re hoping to open four lines,” said Lila Szozda, child nutrition director for Perrysburg Schools. “We only had three serving lines, and it’s very tight to get that many kids through.”
While crews have been rewiring the cafeteria and installing equipment, Ms. Szozda has been revamping the district’s lunch menu. As part of an ongoing effort to improve and meet federal guidelines, Ms. Szozda and her staff have been researching new and healthier snacks and entrees to add to the menu.
The federal government overhauled school-lunch standards three years ago. Under the Healthy, Hunger-Free Kids Act, menus must meet minimum daily and weekly quantities and types of food items, including meat or meat alternate, vegetables and vegetable subgroups, fruits, whole grain-rich products, and milk.
Last year, the “smart snacks” requirement was added. The program sets nutritional standards for food sold in vending machines and a la carte.
Ms. Szozda said the additional options will help meet those guidelines.
“Every lunch has to have certain nutrients. We’re trying to lower sodium and fats and trying to incorporate more red and green vegetables and legumes,” she said. “We’re hoping to do more specialty salads, and put a deli line in there, and make it more food-court style.”