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Did You Know

  • Our elementary menus meet all criteria for the USDA and First Lady's Healthier U.S. School Challenge:
    • Every day a 51% whole grain option is offered in every school
    • Dark green vegetable on menu at least once/week
    • Orange vegetable on menu at least once/week
    • Entrees must all be low in sodium
    • All a la carte choices must meet the following criteria:
      • Less than 35% or less fat
      • Less than 10% or less saturated fat
      • Less than 35% or less sugar by weight
      • Less than 200 calories
      • Less than 480mg of sodium
    • The only a la carte beverages allowed are:
      • 1% or less milk
      • Plain, unflavored bottled water
      • 100% Fruit or vegetable juice in 4oz or less
  • A school garden initiative has been established. The FS Dept along with Curriculum and Facility Operations are creating, seeking funding for and establishing school gardens. The goal is two have two pilot sites in SY12-13.
  • We now purchase locally grown produce whenever possible. Our definition of locally grown is foods grown in the state of Illinois or any state that borders Illinois (WI, MI, IN, KY, MO, IA). Locally grown produce purchased and served in the fall include: cucumbers, green peppers yellow squash and zucchini.
  • Only Skim (Strawberry, Vanilla) and 1% (White and Chocolate) low fat milk is offered to all VVSD students
  • Many of our products that may initially be perceived as "unhealthy", are actually nutrient dense items. I.e. Our Nachos are made with whole grain tortilla chips, 90% lean ground beef and reduced fat cheese; our hot dogs at the elementary level are lean turkey dogs and at the middle and high school level are 100% beef, no fillers hot dogs.
  • The following elementary school promotions are planned for SY11-12: Breakfast promotion (3rd Friday of every month a guest will be invited to sit and eat breakfast with students. I.e. Principal, teacher, etc.)
  • Styrofoam trays are used at the elementary level where dish machines do not exist due to the limited amount of space and staff. However, most of our schools are participating in a Styrofoam tray recycling program. Styrofoam trays are used in a small amount at the Middle and High Schools but will be discontinued there this semester. We continue to look for alternatives to Styrofoam and ways to reduce our Styrofoam usage.
  • Styrofoam trays are being replaced with more eco-friendly options at the MS and HS. Eliminating foam trays at the MS and HS equates to the district saving 400 cs of styro trays going into the landfill each year. In addition, this saves the district $11,200 annually (400cs x $28/cs) which does not include the additional cost of trash/recycling efforts.
  • The FS Dept monitors energy usage and continuously makes adaptations to decrease energy consumption. Examples include: Turning on serving tables "just in time", turning lights off in freezers/coolers when not in use
  • Carbonated beverages are no longer sold in any VVSD cafeteria.