“I would love to see this at my school:” FCPS Revolutionizes School Food with Scratch-Made Recipes
Nashville-style hot chicken tacos, Picadillo, Mexican corn, and a fruit smoothie to wash it all down: these delicious and nutritious menu items could be the future of food served in Fairfax County Public Schools (FCPS).
On Monday, November 13, the school division hosted its inaugural “Future of FCPS Student Food Show.” The Office of Food and Nutrition Services invited more than 200 students from 24 elementary, middle, and high schools to sample and provide feedback on various breakfast and lunch recipes. The food show is necessary as FCPS cafeterias begin crafting scratch-made meals for every student.
“When you can control the ingredients, it allows you to be more selective with what goes into our students' meals, from flavors to nutritional values," Shaun Sawko, executive director of Food and Nutrition Services, explained. “You’re also reducing the amount of plastic waste out there too, and we’re able to be more inclusive in our school meals.”
The meals students sampled reflect FCPS’ diverse student body. Offerings included vegetarian, vegan, Kosher, and Halal options and many recipes inspired by global cultures, from Korean-style barbecue chicken and bulgogi bowls to Greek-inspired turkey gyros. Students also tried arepas, a popular street food in South America, which can include meat, cheese, or vegetables stuffed into a cornmeal dough.
Sawko noticed how much that meant to the students. “At one of the serving tables,” he recalled, “one of the students came up and said, ‘Oh my God, that’s Korean. That’s me.’ He was so excited about seeing himself in the meals.”
The diverse menu options can add another benefit to the lunchroom: something new every day. Amy, a 10th grader at South Lakes High School, pointed out that current menu items are your typical school cafeteria fare. “It’s usually nachos, tacos, pizza, and cheese sticks,” she said.
Elise, a seventh grader from Stone Middle School, noticed the difference. “It’s not the same thing over and over,” she said.
Olivia, an eighth grader from Stone, agreed. “It makes it more fun and interesting,” she said.
Students and faculty gave their opinions on individual menu items in a survey. By the end of the show, Food and Nutrition Services received 2,500 responses, which will help staff decide which menu items to bring to schools across FCPS.
The students say recipes like this make them want more school lunches — something Sawko is excited to hear.
“I noticed students being really excited about school food,” he said, “and that’s what drives me and my team.”
