A group of five Pickerington High School North students recently met with the District’s Food Services Supervisor Suzie Gerhardt to discuss breakfast and lunch menu options. The student-led menu committee shared feedback from their peers, expressed their own concerns about menu selections, and provided input on new meal ideas. This meeting provided valuable insights into the challenges of providing nutritious and appealing meals that meet diverse student preferences while adhering to strict USDA regulations.

During the meeting, Gerhardt and Assistant Supervisor Joanne Campbell educated the students about the intricate guidelines set by the U.S. Department of Agriculture (USDA), which cover a wide range of factors, such as:

• Nutritional content: Limits on saturated fat, added sugars, and sodium are strictly enforced, impacting the types of foods that can be served. For example, the USDA requires that added sugars account for less than 10% of total calories for grades K-5, 6-8 and 9-12 by July 1, 2027.
• Serving sizes: Specific serving sizes for fruits, vegetables, grains, and protein are mandated to ensure students receive a balanced meal.
• Food components: Lunches must include five food components: milk, fruits, vegetables, grains, and meat/meat alternates. Breakfasts must include three components: milk, fruits, and grains.
• Offer vs. Serve: Schools must offer at least five food items, and students must select at least three, including a half-cup of fruits or vegetables.

These regulations significantly impact menu planning, as Food Services must carefully consider nutritional content, budget constraints, and student preferences while adhering to USDA requirements.

The meeting provided a valuable opportunity for open dialogue between students and Food Services. Students expressed a strong interest in expanding menu options, particularly incorporating more culturally diverse dishes and healthier choices.

"Why don't we offer food from other cultures?" inquired Junior Fenet Mekonnen, echoing a common student sentiment. "I would love to do that," replied Gerhardt, "and offer food items of other cultures. I've hired a new chef that will look at offering other items of culture."

"I'm a wrestler, and at this time of the year, I really need to eat healthy and make weight," stated Freshman Bernard “LB” Williams, highlighting the importance of nutritious options for student athletes. "What if we did a theme day every quarter, if possible, once I figure out the budget of the items," suggested Gerhardt, demonstrating a willingness to explore student ideas within the constraints of the program.

Freshman Joel Nya inquired, "Are there certain vendors you have to use?" Gerhardt explained, "We order most of our main entree items from food service companies like Gordon or Sysco, our bread comes from Klosterman, our dairy comes from United Dairy, and we also use Hershey's for mini ice cream sandwiches. We have to consider the overall costs of food products and choose what we would like to see while checking with the vendor for availability and budget-friendliness."

"Why is it that some items are not offered, and then later they are not, like Bosco sticks, cheese and pepperoni. What happened to the pepperoni?" questioned Sophomore Maxwell Herrmann. Gerhardt responded, "Sometimes the vendor has discontinued the item, sometimes we don't find out until it's no longer available. Bosco sticks are back on the menu and will return in January, just not the pepperoni, but we'll look for them."

Students have also mentioned experiencing a strange texture in hamburgers, feeling that something wasn't quite right. Unfortunately, these concerns weren't reported to food services. 

"We don't want anyone to ever get sick," said Gerhardt. "If we don't know about a concern, we can't make a correction or fix it, and I'm all about trying to fix a problem. If we don't know, we can't let a manufacturer know, or switch to a different brand, or find other alternatives. For example, we recently had some fun-shaped chicken nuggets for our elementary students. When they arrived, some of the nuggets had black markings on them. While there was likely nothing wrong with them, they didn't look appetizing. We immediately notified the manufacturer, and they promptly replaced the item. Again, unless we know about a concern," added Gerhardt, "we can't fix the problem."

Following the discussion about student feedback, Principal Jim Campbell addressed another important aspect of school meals, asking, “'What is the equivalent of the quality of meat served to students at the grocery store?" 

Gerhardt responded, “We don’t receive any raw meat. If a parent were to buy meat of similar quality at the grocery store, they would likely find it in the frozen section, not when you go to the deli section. Just because it’s frozen doesn’t mean it’s of lower quality. We do get some pre-cooked items like bacon. We also receive fresh produce and canned fruit. This two-fold approach aims to prevent foodborne illness outbreaks and ensure timely meal service for students.” Campbell added, “Our health department license dictates what we can offer based on cooking and reheating requirements.”

Addressing food allergies, Assistant Supervisor Joanne Campbell stated, "We have a lot of students with food allergies, and we have to be very careful about how food is prepared, because it would exclude students from foods due to their food allergy."

 This highlights the importance of accommodating diverse dietary needs while maintaining a safe and inclusive environment for all students. 

“We don’t want anyone to get sick,” said Gerhardt. “If we don’t know that there is something wrong, we can’t fix it.

Gerhardt emphasized the importance of student feedback while also explaining the logistical and financial constraints faced by Food Services. "We want to work with students to improve our meal programs," she stated. "We understand the challenges and are committed to exploring innovative solutions within the given constraints to provide the most nutritious and enjoyable meals possible for our students."

It's important to note that the Pickerington Local School District (PLSD) participates in the Community Eligibility Provision (CEP) program, which provides free lunch and breakfast for all students. This ensures that all students have access to nutritious meals regardless of their family's income.

Food Services operates separately from the District's General Fund and relies on federal reimbursements for meals served. This funding, combined with the USDA regulations, presents challenges in implementing all desired menu changes. Despite these challenges, Food Services is committed to exploring ways to enhance the student dining experience. This may include incorporating student input into menu planning, exploring new and innovative meal options within USDA guidelines, and improving communication with students about menu changes and ingredient information.

The students will continue to meet with Food Services throughout the remainder of the year, with the next meeting scheduled for late January. These ongoing collaborations will ensure that student voices are heard and that the school meal program continues to evolve to meet the diverse needs of the entire PLSD student body.