The typical high school lunch has a “bad rap.” Hollywood in part contributes to the image of unrecognizable foods in their various compartments on the standard lunch tray, but so do our own memories. St. Peter’s Catholic High School in Mansfield is attempting to change perceptions of the typical high school lunch.
In select secondary schools across the country, healthier lunch options are becoming a reality. As junior and senior high school students entered the St. Peter’s cafeteria for the first time this year, they encountered familiar options like pizza, hot dogs and baked beans, but they also now have the option to select foods from the new “Savory Spot,” such as whole-wheat wraps, spring-mix salads and yogurt parfaits, along with vegetarian and gluten-free foods.
St. Peter’s students are welcoming the change.
The federal government requires private and public school cafeterias to follow regulations that dictate the types of foods that must be served during lunch. The guidelines mean schools must limit sodium and calories, offer a fruit and vegetable and incorporate whole grains. St. Peter’s is taking the high school lunch even further, in part due to student and parent wishes.
A graduate of Chesterland’s International Culinary Arts and Sciences Institute, Beth Carter, the Savory Spot’s chef and St. Peter’s alumna, has a daughter at the high school. She volunteers her time as chef, developing the menu and preparing the food while her job as an independent contractor/chef with Le Mans European Racing is on hiatus.
“We knew this was a great idea,” said Carter. “It was needed, and the opportunity just came up, and it’s fortunate that I can volunteer my time to do this. I wanted to give back to the school.”
Carter developed the ideas with the go-ahead from cafeteria manager Brenda Shuck. She had been wanting to do this since joining the cafeteria staff 15 years ago.
“It’s something I’ve always wanted to do,” she said. “I’ve been here years, and now Beth has come on board [to make it a reality].”
Creating the Savory Spot was the perfect storm of Carter’s availability and student, parent, staff and administrative support.
“Lots of students and staff have different eating styles here. In my 15 years here, I’ve found they want different things. They want variety,” Shuck said.
The program has already expanded to provide boxed meals that students and staff can order and then pick up after school on their way to afterschool activities.
It was born out of Carter’s own experience with her daughter, who dances five to six times a week.
“I make her a gourmet meal to take with her,” Carter said. “So I told Brenda, there are so many kids who have afterschool activities, and their parents work, but the parents don’t want them to eat fast food.”
Before the cafeteria opened its doors to students, the response was already positive. “The teachers have said they are excited about [the Savory Spot and boxed meals],” Shuck said. “Sometimes they have things they have to stay after school for. Sometimes we have it open for different events—the variety show, things like that. It’s difficult with the time of events to get home and try to come back and feed your family.”
The Savory Spot offers a la carte menu options to supplement the standard hot lunch line. Students can choose a complete lunch from the menu, as well.
Future plans include ideas to work with teachers and students to design and grow an herb and vegetable garden, host a cooking club and source food from local growers.
The a la carte options from the Savory Spot do cost more, Shuck says.
“In the state of today’s economy, every school is looking for ways to cut [costs] and help out their program,” she said. “This [a la carte line] will help to purchase new things for the cafeteria. The money will roll right back into the school and it will help it expand as well.”
Unlike the parents and grandparents who came before them, the 225 secondary students at St. Peter’s will have more choices and selections that meet their special dietary needs. And if the idea spreads, maybe Hollywood won’t have school lunches to make fun of anymore.
“In the state of today’s economy, every school is looking for ways to cut [costs] and help out their program,” Brenda Shuck said. “This will help to purchase new things for the cafeteria. The money will roll right back into the school and it will help it expand as well.”
