St. Vrain Valley Schools’ Nutrition Services Department has received national recognition from Action for Healthy Kids (AFHK) and the U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) for its efforts to improve the nutrition quality of school lunches.
The district’s kitchens have implemented a speed-scratch cooking model and prioritized minimally processed ingredients or products lower in sodium. These efforts have resulted in a 5% reduction in sodium served at lunch, supporting healthier options for students across the district.
The recognition comes as part of the Healthy Meal Incentives Awards, which highlight innovative practices, student and community engagement activities, and strategies schools use to provide meals that align with the 2020-2025 Dietary Guidelines for Americans.
Beyond improving nutrition, St. Vrain’s food service team has also focused on menu diversity and cultural representation, ensuring that every student feels seen and included in the cafeteria. Katie Cossette, Director of Nutrition Services & Warehouse, explains this initiative, “We are deeply honored by the USDA’s recognition of our efforts to create culturally diverse menus and strengthen local partnerships. Our team has worked tirelessly over the past several years to develop menus that reflect the rich diversity of our community, introducing students to new flavors while honoring the foods that feel like home. We believe it’s essential for every student to see themselves in the meals we serve, and to feel both comforted and curious at the table.”
