New vendor cooks up fresh approach in cafeterias

Soggy sandwiches and gravy-drenched mystery meat are a thing of the past.

A new program is reinventing the school lunch to provide food, education and fun choices appropriate for each age level, changes the schools say are relevant to a generation that is dealing with such issues as childhood obesity and trans fats before they reach high school.

“People wouldn’t be interested in an article like this five years ago,” said Gail Oliveira, northeast regional nutritionist for Chartwells, the new food service vendor. “Why are you interested? Because of buzzwords, such as childhood obesity, and options, such as whole wheat, are now the norm.”

Choices such as spicy chicken tenders, double tacos and meatball subs are regular offerings in the Newburyport schools now that Chartwells, a major food service provider that specializes in school catering from kindergarten through college, signed a contract with the school system last spring to offer lunches every day from the early elementary level through high school.

Chartwells was selected by the school administration for its financial viability and the school system’s desire to increase food quality and offerings to align with its wellness goals and objectives, Assistant Superintendent Dierdre Farrell said.

“Smells good doesn’t it?” Molin School Principal David Archambault says as the aromas of freshly baked chocolate chip cookies fill Molin’s hallways.

“We have had positive feedback from both students and parents,” he said.

Freshly baked

At 10:45 each morning, at the Molin School the first lunch period begins. Lunches continue with a new group of students every 15 minutes until 12:30 p.m.

“Everything is made here, even the freshly baked cookies,” Food Services director Sheryn Seale said. “We even keep them warm.”

Seale comes to the district from Westborough public schools and has five years of experience in school nutrition as well as more than 10 years in the restaurant and hospital food businesses. Seale checks in at each school regularly to make sure things are running smoothly. Food is prepared at the Molin school, Nock Middle School and the high school on site. Food is shipped each morning to the Bresnahan school from Molin.

“School lunch is really a life lesson,”Seale said. “If they can learn about good nutrition in schools and new flavors, and try new things, then maybe they can take it home and keep it for life.”

A colorful bulletin board in the cafeteria, covered in bold, large print, named the “community chatroom” offers handouts about nutrition and a colorful detailed food pyramid written so that fourth- and fifth-graders can understand.

For Seale, knowing nutrition and the state’s guidelines are big parts of her job. Seale must be well versed in the Federal guidelines, which are set by the Department of Agriculture and passed to the state and local level through wellness policies. Strictly adhering to the USDA approved food pyramid, Seale creates a menu that provides a proper amount of protein, carbohydrates, and fresh fruits and vegetables in each meal.

“Any given day, there is the opportunity to eat a healthy, well-balanced meal,” Seale said. “It’s just a question of sticking to the menu that is provided.”

Hot items, such as macaroni and cheese, are offered as entrees each day for a flat rate of $2.50, up 25 cents from last year at the upper elementary level. Meals include salad, milk and fresh fruit.

If that doesn’t suit students’ tastes, they can choose other options, such as a wrap and a salad, peanut butter and jelly sandwiches, bagels, prepackaged salads and soups, burgers or chicken patty sandwiches, and baked french fries. Snacks, such as baked potato chips, granola bars and cookies are offered as well, and beverage choices are 100 percent fruit juice, 1 percent milk, or water. Soda is not sold.

“It’s much better than last year!” said sixth-grade teacher Marilyn Johnston, who has eaten the same meals as the students a couple of times since school started.

The students yesterday crammed in line, eager to fill their foam trays, eyed the gooey macaroni and cheese, and hungrily agreed.

“It’s a lot better. I like the salad,” Noah Ford, 11, said.

His friend, Josh Darcy, 11, disagreed, “I like the cheese and pepperoni pizza!”

Rave reviews

Though there’s across-the-board agreement on the improvement in the food, the cafeteria staff has been inundated with questions from students confused over what $2.50 buys them. When students get in line to grab their lunch, various routes could be chosen. A student can opt to take the hot entree, the cold entree, or pick from the ala carte menu.

“It’s a change we are getting used to,” said one cafeteria worker. “We have to do a lot of explaining.”

“As students and staff get into a routine and adjust to the new options, more will be offered,” Seale said.

Seale hopes to have a variety of sandwich offerings each day as well as fruits that are in season. She will also be conducting surveys and food taste tests to get feedback on what the students like to eat and speaking with parents, school nurses and the administration to take the healthy habits that are being taught during the lunch periods and expand them to include school parties and functions.

“It’s all about marketing,” Seale said. “Kids are sophisticated now, and we have to market to their tastes and to get them to try new things.”

Seale instituted a “Lucky Tray Day” yesterday to get students to try the hot entree. If they turned their tray over and found a sticker, they won a small prize.

“School lunch is so important nutritionally and socially. If that part of the day goes smoothly, then the rest of the day goes smoothly,” Molin School Principal David Archambault said. “The principal gives it a big thumbs up. My favorite is the meatball sub.”

Daily Offerings Across the District

Brown/Bresnahan School

“Fun Lunches”

Bagel, yogurt, cheese, veggie sticks

Mini bagels, shredded cheese, fruit

Cereal, yogurt, fruit

Molin/Nock/ High School

Homemade pizza

Hamburgers, chicken patties

Prepackaged sandwiches, salads and soups

NEW CHOICES

Brown/Bresnahan

Breakfast for lunch day

Confetti spaghetti

Whole wheat pizza bagels

Molin/Nock Schools

Teriyaki chicken dippers

Chicken and cheese quesadillas

Open hot turkey sandwich with gravy

High School

Burger bar

Buffalo chicken wrap

Assorted homemade calzones

All Balanced School Meals Will Meet the Following Criteria

No more than 30 percent calories from fat

No more than 10 percent calories from saturated fat

No more than 100 mg of cholesterol

No more than 1300 mg of sodium

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