Students urge healthier, diverse options in school lunch program feedback

The Elmbrook School District's Board of Education meeting on December 10, 2024, highlighted significant discussions surrounding the school lunch program, reflecting student preferences and areas for improvement. The meeting served as a platform for students to voice their opinions on menu items, portion sizes, and dietary options, emphasizing the importance of student feedback in shaping school nutrition policies.

A key topic of discussion was the popularity of specific menu items. Students expressed a strong preference for dishes such as French bread pizza, orange chicken, and various pasta options, including pesto and chicken parmesan. The salad bar also received positive feedback, with many students appreciating the daily salad recipe that offers diverse choices. Additionally, items like Belgian waffles and wraps were noted as favorites among students at Central High School.

Feedback on portion sizes was generally positive, with most students feeling that the servings were adequate. However, some students indicated a desire for larger portions, particularly for meals that are challenging to portion, such as popcorn chicken. This sentiment marks a notable shift from previous years when complaints about small portions were more prevalent.

The meeting also addressed calls for increased healthier options in the lunch program. Students suggested expanding the variety of fruits and vegetables available outside the salad bar and incorporating more high-protein options into the main meals. Concerns were raised about running out of popular items like bagels and sandwiches during late lunch, which could limit choices for students who eat later in the day. Additionally, some students expressed that meal prices felt high, indicating a desire for more affordable options.

Another significant theme was the need for improved allergy awareness within the lunch program. Students with dietary restrictions highlighted the importance of better communication regarding allergens in food items. While there are existing signs and online resources, many students were unaware of these, leading to hesitance in choosing school lunches. The call for more culturally diverse and vegetarian options was also prominent, with students requesting meals that cater to various dietary preferences beyond the standard offerings.

In conclusion, the discussions at the Elmbrook School District Board of Education meeting underscored the importance of student input in enhancing the school lunch program. The feedback gathered will likely inform future decisions regarding menu offerings, portion sizes, and dietary accommodations, ultimately aiming to create a more inclusive and satisfying dining experience for all students. As the district moves forward, addressing these concerns will be crucial in fostering a healthy and supportive school environment.