Whitman-Hanson Regional School District has recently been recognized for its efforts in improving the nutritional quality of its school meals. Director of Food Services Nadine Doucette played a significant role in this achievement, working closely with school staff and students to create a menu that is both delicious and nutritious. The District received the Innovation in the Cultural Diversity of School Meals award for its inclusive approach to menu development.
Director Doucette and her team attended the Culinary Resources Inspiring School Professionals (CRISP) Program at Framingham State University, where they received training in basic culinary principles and hands-on practice. Doucette chose to focus on Latin American Cuisine, creating a menu that featured dishes like pulled chicken, peach salsa, and Mexicali corn. These new menu options received positive feedback from students, who enjoyed the flavorful and healthy choices.
Healthy school meals are essential for promoting student health, growth, and development. The Recognition Awards from the U.S. Department of Agriculture and Action for Healthy Kids highlight schools that have implemented innovative practices to provide meals that align with dietary guidelines. Whitman-Hanson School District’s commitment to offering nutritious and tasty meals has earned them national recognition and a spot at the Healthy Meals Summit in Las Vegas.
Director Doucette expressed her team’s dedication to enhancing their skills and exploring new recipes during the training program. They conducted taste tests and collected feedback from students to ensure that the menu offerings were well-received. This award is a testament to the hard work and dedication of the food service staff in providing healthy and appealing meals for students.
The District’s collaboration with various stakeholders, including the Director of Equity and English Learner Parent Advisory Council, demonstrates its commitment to inclusivity and well-being in the school community. By involving students and families in the menu development process, Whitman-Hanson Regional School District has created a school lunch program that meets the diverse needs and preferences of its students.
Overall, the recognition received by Whitman-Hanson Regional School District is a testament to its dedication to promoting student health and well-being through nutritious and delicious school meals. Director Nadine Doucette and her team have shown that with creativity, collaboration, and a commitment to excellence, schools can provide meals that not only nourish the body but also delight the taste buds.
