Indy Standard

As Indianapolis Public Schools (IPS) prepares for the 2024-2025 school year starting on August 1, Dena Bond, Director of Foodservice, has shared updates and improvements for the more than 30,000 students who dine in their schools daily.

Last year, IPS served an average of 9,372 breakfasts and 16,086 lunches each day. Popular items included pizza, chicken tenders, pepperoni stuffed sandwiches, brunch for lunch, chicken wings, Nashville tenders, nachos, orange chicken rice bowl, and pizza. Students also enjoyed apples, grapes, pineapple, potatoes, romaine salad, carrots, and yogurt.

This year brings several new meals and food options to align with industry trends while meeting or exceeding required nutrition standards. Plant-based proteins remain popular among students.

“We have been offering a daily plant-based entrée for several years,” Bond said. “And this year we’re adding new items such as Impossible™ Chicken Nuggets and a plant-based beef alternative for Nachos and a Pasta Bowl.”

Global cuisine is another addition. Elementary and middle school menus will now include Teriyaki Chicken with Fried Rice and Shredded Beef and Salsa Roja Tamales. High school students can expect General Tso’s and Honey Sriracha Chicken Fried Rice Bowls, Chicken and Cheese Crispitos, and build-your-own ramen bowls. Other new items include maple roasted sweet potatoes, a buffalo stuffed chicken sandwich, Popcorn Chicken Parmesan Pasta Bowl, Four Meat Pizza, and Chicken Alfredo Flatbread.

IPS is also modernizing dining spaces in middle schools with new furniture, paint jobs, and logos to enhance the overall dining experience. This project is expected to be completed by the end of October.

IPS continues to prioritize nutritional quality by meeting federal requirements for calories, fat content,sodium levels,and whole grains while offering various vegetables to provide essential nutrients.Initiatives to reduce sodiumand added sugars are ongoing as IPS implements updated USDA nutrition standards.

“All eligible elementary schools will participate in the USDA’s Fresh Fruit and Vegetable Program providing a daily fresh produce snack to help build healthy eating habits,” Bond explained.

Middle school students will have access to the Creation Station,a vegetableand toppings bar.High schools will benefit fromthe Indiana Local Foodfor Schools Cooperative Agreement Program(LFS),bringing Indiana-grown fruits ,vegetables ,grains,and dairy products tothe menu.

To promote sustainability andreduce food waste ,IPS workswith individual schoolsonfood recovery initiatives .

“Share tables allow students to place unopened ,unwanted food itemsfor others to consume,” Bond noted.“Some schools also donate leftover items to local food pantries.Foodservice managers complete daily production records tominimize over-orderingand waste.”

IPS food service purchases products with minimal ingredients accommodate most diets.For students with specific dietary restrictions,the team workswith families ensure appropriate foodsare available .

“Our dietitian creates personalized menusforstudentswith special dietary needs,and we havea dedicated meal preparation roomat our Foodservice Centerensure safety,”Bond said.

Food safetyand hygiene are top prioritiesfor IPS,Bond noted .

“Our foodservice staff undergoes annualfood safety training,andwe maintain extensive foodsafety programs,” she said.“This includes unannounced visitsfrom IPS supervisorsandthe Marion County Health Department.Anew sanitation programwill standardize proceduresandproducts,further strengthening oursafetyandsanitation efforts.”

Studentand family feedbackis always welcome,and IPS occasionally surveysstudentsor offers samples gather input.Recent surveys have ledto menu modifications ensuringavarietyof enjoyable optionsforallstudents .

“IPS is committedtoproviding healthy delicious,andinnovative mealsto supportourstudents’ success,” Bond said.“We look forwardtoanother yearof growthandpositive changesin ourfood services.”