Lunch Menus

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elementary lunch.pdfLOCAL LUNCH EVERY THURSDAY!!

 

Every Thursday will be our Buy Local Day.  Multiple items on every school menu will be sourced from the region – all year long!!  Maine Marinara, Salt and Sea Redfish, Beef from Maine Grind in Guilford, Amato’s Bakery breads, farm fresh fruits and vegetables from a variety of sources from Crown of Maine, Spear Farm, Farm Fresh Connection, Snell Family Farm,  Fairwinds Farm, Fresh Start Farm, etc.

 

In 2013, we served over 50,000 pounds of local fruit and vegetables.  Food Service spends approximately 12% of our food dollars excluding dairy on local products.  This is a huge feat not matched by many districts, especially urban ones in the country.  We are striving to increase regional foods so 30% of our money goes to local farms and businesses.

 

Help us to serve 100,000 pounds this year by buying lunch on Local Thursdays!

 

***If you would like to see more fresh local foods in the school meal programs, please show your support by having your students buy lunch every Thursday!  You can make arrangements to come have lunch with your student through the school office for $4 per visitor.***

MAINE HARVEST LUNCH WEEK - Make plans to join us this week to celebrate the harvest season of our local farmers!

Monday 9/16:

Chicken Salad with

Maine Broccoli

 

Tuesday, 9/17:

4 Bean Chili with local vegetables, beans from Exeter and tomatoes

Fresh red and green pepper sticks

New England Harvest Peaches

 

Wednesday, 9/18

Chef Salads made with mixed lettuces from Jordan Farm, Cape Elizabeth

Cucumbers and Cherry tomatoes from Farm Fresh Connections

And Strawberry shortcake featuring Strawberries from Fairwinds Farm, Bowdoinham.

 

Thursday, 9/19

Baked Maine-caught Haddock with cracker crumbs

Roasted Delicata Squash & Rainbow carrot coins from Farm Fresh Connections

Assorted Maine Apples from the Apple Farm

 

Friday, 9/20

Pesto Pizza with a whole grain crust from Amato's Bakery, Pizza sauce mixed with pesto made from Snell Family Farm's Basil and Garlic;

Sweet Corn from Penny Jordan on Cape Elizabeth

Blueberries from Wyman’s

UPDATES FROM FOOD SERVICES FOR 2013-2014

 

Portland Public Schools supports parent efforts to help their children eat healthy and to be ready to learn.  Studies show that when a child’s nutritional needs are met the child is more attentive in class, has fewer school absences, and fewer disciplinary problems.  School meals are one place where students learn about healthy eating and get to choose options that contribute to good health.

 

New Central Kitchen:

The new Central kitchen is set to open!  With new equipment, new work methods, we will be able to incorporate even more local foods into the school meals and improve food quality.  Lunch will now be shipped cold to each school and reheated on site.  This will improve the food quality.  Entrees will be individually packed in a recyclable container to reduced food waste.  Washable food trays will replace all foam or paper trays.  This is a huge change for the students and for the staff preparing the meals.  Please bear with us as we work through start up issues this fall.

 

Local Foods: 

In 2013, we served over 50,000 pounds of local produce - this would almost fill a semi-truck!!  We offered 2 to 3 items each week from local sources all year long.  Local food is not just for summer time!  This year, each Thursday will be our Buy Local Day – multiple items on every menu will be sourced from the region.  Help us to serve 100,000 pounds this year! 

 

Food Services spends approximately 10% of our food dollars excluding dairy on local products.  This is a huge feat not matched by many districts, especially urban in the country.  We are striving to increase regional foods so 30% of our money goes to local farms and businesses.

 

***If you want to see more fresh local foods in the school meal programs, please show your support by having your students buy lunch every Thursday!  You can make arrangements to come have lunch with your student through the school office for $4 per visitor.***

 

Universal Meals:  Universal meal programs continue to expand to eliminate the stigma of free or reduced price meals and ensure all students get a chance to eat meals offered at school.

  • Reiche and Presumpscot Schools will serve ALL student meals free of charge
  • EECS and Riverton will serve breakfast free of charge
  • All middle schools will serve breakfast free of charge.
  • Deering High and Portland High will serve breakfast free of charge.

 

 

We look forward to supporting your efforts to serve nutritious and delicious foods this coming year.  We invite your child to come and share in all the excitement!!

 

January 2013 Local Foods Update

Attaining our goal of spending half of our food budget on local products has been a baby step process of putting systems in place piece by piece. Last year our purchases from Oakhurst Dairy, Amatos Bakery, The Maine Grind Meat Company, Cozy Harbor Seafood and produce from Maine farmers put us at 30 percent of our food spending. This year, along with those vendors, we've focused quite a bit more on the produce piece.

During Maine Harvest Lunch Week (9/17 - 9/21) we purchased over 2,500 lbs of local produce and since then have made sure there are two to three local offerings on the menu every week. As a result, for the months of October, November and December we've purchased 12,000 lbs of produce from within the state.

These purchases have also gained us a few new skills. For instance in order to take advantage of low prices suddenly hitting the market, we've had to learn how to make last minute ordering changes a smooth process. Such deals happened this past fall on green bell peppers, carrots, cherry tomatoes and broccoli.

Deals aren't always last minute. Planning helps with prices as well. For instance one local farm sends us 100 lbs of green and red cabbage along with 25 lbs of carrots for coleslaw 3 times a month, from October to March.

Having a calendar with a list of peak availabilities for Maine produce has also allowed us to take advantage of low prices. Quite often it's possible to find certain items that are lower or equal to prices from our prime vendor. In one instance we did organic watermelon from Unity four weeks in a row. We were even able to do a shipment of 330 lbs of local cantaloupe.

To meet 4,000 lbs in January we've purchased butternut squash, potatoes, daikon radish, along with our weekly and bi-weekly supply of apples, carrots and cabbage for coleslaw. January is also a time for seed ordering for one of our farmers. With them we've established prices and total poundage for shipments in the summer that will restock our freezer for the next school year.

We're also in the process of doing large scale marinara processing with local tomatoes, onions, zucchini, summer squash and garlic scapes. Over the year we've perfected a recipe that makes 100 gallons and now we're ready to make a batch using 2,000 lbs of Maine tomatoes!

Maine Harvest Lunch Week gave us a great jump start to the school year and from there we've managed to keep the ball rolling piece by piece.

 

 

 

 

 Local update for October 2012

 

We served 4,000 lbs of local produce for the month.
Including:  Watermelon from Unity, Beans from Exeter, Kale from Lisbon, Cabbage from Freeport, Carrots from Freeport, Lisbon and Vasselboro
Apples (not sure), Beets from Freeport, Summer Squash from Buxton, Zucchini from Buxton, Scapes from Lisbon, Lettuce from Cape Elizabeth, 
Bell Peppers from Parkman.
We also served school garden grown produce as well.
At Reiche we served a salad with their garden grown Bangladeshi spinach, amaranth greens, swiss chard, kale and nasturtium. These complemented some 
green leaf lettuce from Maxwell's Farm in Cape Elizabeth and was served with a creamy buttermilk dressing seasoned with their garden grown parsley, 
oregano, thyme and tarragon. On a separate day we also served a pear, parsley and lemon smoothie with ingredients generously provided by JoAn Street. 
The parsley in the smoothie came from Reiche garden.
At East End I cooked for them Swiss Chard that was grown in their garden. Nearly every student had a taste in the cafeteria with the majority approving. 
It was sauteed with caramelized onion, garlic and balsamic vinegar.
At Longfellow a volunteer and I went classroom to classroom giving out samples of their garden grown potatoes and carrots. 
They were diced, mixed together and steamed with salt, pepper and a little butter. Out of a 137 that tried it, 117 said they would eat it in the school lunch and 20 said they would not.
Blair Currier, Local Foods Specialist

 

What schools are offering free meals for every student?

As of September 2012, the following schools are offering free breakfast for every student (and staff if they are eating with students in the class room):

East End, Riverton, Presumpscot, Lincoln Middle.

As of September 2012, Reiche School is offering free breakfast AND free lunch for every student.

We also offer free breakfast each Monday at Portland and Deering High Schools.

 

2012-2013 MEAL PRICES:

 GRADES  PreK – 5  LUNCH $2.50, BREAKFAST $1.25 MILK $0.50 (8 o.z.)

 GRADES  6 – 12  LUNCH $2.75, BREAKFAST $1.25, MILK $0.50 (8 o.z.)

 GRADES  PreK TO 12: REDUCED BREAKFAST AND LUNCH IS NOW FREE.

 

  • All parents and staff will now PREPAY for the week or month and no one can tell who has free, reduced or full pay meal prices in any school.
  • In case they run out of money, students will be able to charge up to 5 meals K-5, 3 meals in Middle School but NO charging is allowed in the High Schools.
  • Please send a check or cash in the new DEPOSIT envelope with the student name, IDENTIFICATION NUMBER and the amount each MONDAY.
  • Please make checks payable to PPS Food Services.
  • When the student runs low on money, parents will be contacted by phone.  If no money comes in before the charge limit is reached:

Students grades PK-3 will receive an alternate meal until full payment is made;

Students in grades 4-12 may be denied a meal until full payment is made.

 OTHER REMINDERS

 If you receive a letter from Food Services saying your family is Free, DO NOT send any other paper work into the school.  You are set for the year.

 All other Free and Reduced meal applications must be COMPLETED by September 28th.

 ALL meals are subsidized by the US Department of Agriculture with dedicated funding from tariffs on imports.

 If you are eligible for free or reduced meals but only want milk, you MUST pay the $0.50 for the milk.  The meal is free BUT the milk alone is regular price for everyone.

 All schools BENEFIT from more eligible students as this determines funding for lunches, technology, library, Title I and grants.

 All Reduced students now receive a FREE breakfast AND lunch every day.

 Menus are posted on www.portlandschools.org and on Channel 3.

 

Portland Public Schools has demonstrated a significant commitment to providing our students with healthy and wholesome food.  In the past five years, Portland has increased the nutrition content of foods and increased the proportion of local foods offered in schools while still working within school budget limitations.  Eight of Portland’s Elementary schools have been awarded Healthier US Schools Challenge Bronze Awards, which recognize excellence in the school food with menus that meet nutrition standards above and beyond federal and state requirements.

Portland Public Schools does not purchase ground beef products that contain “Lean Finely Textured Beef” (LFTB).  Portland purchases pre-cooked beef burgers from a national company that does not use LFTB.  In addition, growing portions of Portland’s ground beef purchases are from local companies committed to natural and sustainable farming practices.  In the last few years Portland’s school lunch program has featured burgers from The Maine Grind in Portland, Pineland Farms in New Gloucester, and Wolfe’s Neck Farm in Freeport.

Unlike most other school districts in the country, Portland does not purchase ground beef from the USDA School Commodities Market.  PPS is a “Cash in Lieu of Commodities” district.  This means that all USDA food dollars are received in cash that can be spent with any vendor rather than being locked into commodities foods.  Portland is one of only 30 school districts in the country to have this distinction.  This enables Portland to purchase more food from local companies and gives us more flexibility to access the best products for our students at the best prices.

Each fall, elementary students in the Portland Public Schools enjoy Maine-grown foods as part of school lunch during Maine Harvest Lunch week.  The Portland Public Schools has participated in Maine Harvest Lunch since 2008. Many Portland schools grow food in their school gardens to serve in their cafeterias. 

Benefits of incorporating local foods into school lunches are numerous.  Buying locally puts money back in the Maine economy.  Because locally grown food is raised for taste rather than durability during transport, Maine grown food tastes better.  Fresher foods from local producers translate to healthy eating and ultimately better learning.  Furthermore, introducing students to the importance of buying locally strengthens the community, by creating connections between the food we eat and where it is grown.