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SCCPSS hosts tasting event to expand K–12 school meal options
Summary
The Savannah-Chatham County Public School System held a "Future of Food Is Now" tasting event where students sampled products from about a dozen vendors representing more than 20 brands as nutrition staff collected survey feedback for future menu choices.
Savannah-Chatham County Public School System hosted a student tasting event, “Future of Food Is Now,” where students sampled potential menu items from roughly a dozen vendors offering more than 20 different brands, organizers said.
School nutrition staff said the event was intended to determine which new products students would eat and to gather survey data to guide future school-lunch and breakfast offerings. “It's very important that the students are interacting with us,” a student said, adding that peers from Overthought Charter School and Savannah High participated.
At the tasting, students sampled items ranging from chicken tenders and meatballs to flavored applesauce, coffee-flavored milk and specialty sauces. “The apple sauce is really hit,” one student said. Another student noted the variety on offer, including “chili lime, bridal mangoes, all the way to coffee flavored milk.”
Speakers emphasized nutrition for student-athletes and classroom performance as reasons to expand healthier, appealing options. One student said tasting options at school could increase participation: “Letting us taste our own food ... more kids will eat school lunch that way.”
Ken Slatz, representing the Savannah-Chatham County Public School System, said the nutrition department would use students’ survey responses and other data collected at the event to inform future offerings. The department aims to increase participation in school meals by identifying items students prefer while ensuring nutritional needs, staff said.
Students and staff from at least two schools — identified in remarks as Overthought Charter School and Savannah High — were present to sample products and provide feedback. The event showcased new products and allowed staff to observe student reactions and collect completed surveys to guide menu planning.
The tasting was presented as a sampling and data-collection exercise; no formal policy changes or votes were recorded during the session. Nutrition staff indicated the next steps would involve analyzing survey results to determine which items might be piloted or added to school menus.
