Main Container Header

News

Eggplants, summer squash, shishito peppers
BVSD School Food Project supports new USDA school nutrition standards

Last month, the USDA Food and Nutrition Service published a new ruling on school meal standards. We at BVSD know fueling kids with nutrition and whole foods is crucial to supporting their minds and growing bodies and we support the new standards, particularly those targeting sugar limits. BVSD Food Services participated in lobbying for stricter limits on high-sugar products in schools (milk, yogurt, and cereals) and are pleased to see these standards put into U.S. school food policy

Read More about BVSD School Food Project supports new USDA school nutrition standards
BVSD kids eat healthy school food

Does this photo look familiar to you? If you’ve visited BVSD's School Food Project website, it just might. The photo was taken over a decade ago, as BVSD’s School Food Project was just beginning to transform its school lunches from mostly processed meals to scratch-cooked, fresh food. Since then, the photo has been used many times and even gone viral, having been used by numerous other organizations worldwide. As these students are now seniors graduating with the class of 2024 and moving on to new adventures, we recreated the moment as a reminder of their years growing up eating healthy school food at BVSD.

Read More about BVSD School Food Project growing healthy kids for over a decade
Students present their dishes in annual BVSD Iron Chef competition
What a year 2024 was for BVSD’s annual Iron Chef competition! This year’s theme was “Around the World”, with a hope to inspire a wide array of recipes, and BVSD middle schoolers rose to the challenge with entries including Korean, Indian, Mexican dishes and more. 
 
It was a difficult task to narrow the record-breaking list of 41 recipes entries down to the top six contenders to compete in a live cooking competition. Although every recipe presented a unique take on flavors from all over the world, the School Food Project ultimately chose finalists based on recipe scalability, how well they fit within BVSD’s kitchen production parameters, and whether they offered something new and complementary to our menu
Read More about Students present their dishes in annual BVSD Iron Chef competition

Newsletter Archive

No post to display.