Providing Free Breakfast and Lunch for all CHILDREN March 13 - April 3
The community response to the feeding program for students that rely on Loudoun County Public Schools for meal support has been tremendous. LCPS is proud to be a part of this effort, remains committed to the program and to improving the service and efficiency under which we are operating. Participation data collected during the past several days has provided insight to areas where the service can be improved by expanding or consolidating sites and bus stops.
Beginning Monday, March 23, we will be adjusting the number of schools that are open for meals and expanding meal stops for the school bus fleet to target the areas of greatest need and best community access. Those receiving meals may take a breakfast and lunch.
Pick-up meal service from 10 a.m. to 1 p.m. remains open at:
|Briar Woods High School||Independence High School||Rolling Ridge Elementary|
|Broad Run High School||Leesburg Elementary||Round Hill Elementary|
|John Champe High School||Loudoun County High School||Sterling Elementary|
|Dominion High School||Loudoun Valley High School||Sterling Middle School|
|Frederick Douglass Elementary||Lovettsville Elementary||Stone Bridge High School|
|Freedom High School||Park View High School||Sugarland Elementary|
|Guilford Elementary||Potomac Falls High School||Sully Elementary|
|Harper Park Middle School||Riverside High School||Tuscarora High School|
|Heritage High School||Rock Ridge High School||Woodgrove High School|
|Hutchison Farm Elementary|
Please remember to practice “social distancing” at all times while picking up meals. LCPS Nutrition Services staff is encouraged to place the meals in a visible location so they can be picked up without having to take it from their hands.
Menus (subject to change)
Select your School Menu from the drop down list below:
Make sure you set "Allow Pop-Up" to Yes to see the menus.
School Nutrition Services supports the LCPS education mission by providing nourishment to all students while teaching them to make life long healthy choices.
The School Nutrition Program does not receive General Fund Support; the program operates by balancing our budget through meal sales, a la carte sale and State/Federal reimbursement.
Who We Are
Each of our 92 school kitchens is operated by highly-trained staff, with food safety and customer service as highest priorities. These team members (often parents of district students themselves), receive and prepare food, cashier, serve meals, and keep the kitchen clean.
The central office, located in Ashburn, is occupied by friendly office personnel to answer all of your questions, accept payments, and process free/reduced meal applications. School Nutrition operations at the central office are run by our Director, Beth Mills, and team of 17 knowledgeable school nutrition professionals with expertise in all aspects of childhood nutrition programs. You can visit the Contact Us tab to learn more about our central office and school-based teams.
What We Do
At Loudoun County School Nutrition Services, our team works together to develop nutritious and appetizing meals for our students, often incorporating ideas gathered from students and parents.
Our menus are freshly prepared each day using the best ingredients including low-fat proteins, whole grain pastas, fresh fruits and vegetables, ABF chicken and hormone-free milk. The menus are analyzed, and recipes adjusted to ensure they meet USDA nutrition guidelines for each age group for calories, sodium, and saturated fat.
Self-Serve Garden Bars are available daily at all school levels. Students can take unlimited servings of fresh fruit and vegetables with their lunch at all sites for no additional cost. A vegetarian entree, in addition to our chef salad options, is also on the menu each day. Choice and variety are important to students, so our menu is planned to provide options. Each day there are a minimum of two entree options at the elementary level, 5-6 entree options available at the middle school level and high school levels.
Feeding our students for success at school and working alongside parents to develop mindful eating habits is a team effort. We welcome your feedback as we work to nurture healthy and successful Loudoun County students!
Offer versus Serve
A lunch is made up of 5 basic food components: milk, meat or meat alternate, vegetable, fruit, and grain. Students must select at least 3 of these components for a complete meal (1 of which must be a vegetable or fruit). A breakfast is made up of 4 food items: milk, fruit/vegetable, 2 grains (or 1 grain and 1 meat/meat alternate). Students must select 3 of these items for a complete meal (1 of which must be a vegetable or fruit).
Meals, foods and beverages sold or served at schools meet state and federal requirements which are based on the USDA Dietary Guidelines. We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.
Breakfast Meals Served 8/22/19 - 2/28/20 (first 111 days)
Breakfast Meals Served 8/23/18 - 6/7/19
Breakfast Meals Served 8/24/17 - 6/13/18
Average Daily Breakfasts Served 8/22/19 - 2/28/20
Average Daily Breakfasts Served 8/23/18 - 6/7/19
Average Daily Breakfasts Served 8/24/17 - 6/13/18
Lunch Meals Served 8/22/19 - 2/28/20 (first 111 days)
Lunch Meals Served 8/23/18 - 6/7/19
Lunch Meals Served 8/24/17 - 6/13/18
Average Daily Lunches Served 8/22/19 - 2/28/20
Average Daily Lunches Served 8/23/18 - 6/7/19
Average Daily Lunches Served 8/24/17 - 6/13/18
After School Fuel Meals Served 8/22/19 to 2/28/20
After School Fuel Meals Served 8/23/18 to 6/6/19
|After School Healthy Snacks for 2018-2019||379,151|
|Meals per Labor Hour Feb 2020||20.2|
|Documented Training Hours for SNS Staff July-Jan||3567.75|
|Average Training Hours per Employee July-Jan||8.05|
Summer 2019 Breakfasts Served
Summer 2018 Breakfasts Served
Summer 2019 Lunches Served
Summer 2018 Lunches Served
History of School Meals
The production and service of nutritious, high quality, economical meals that are acceptable and enjoyable to student customers are as much the core function of school nutrition operations today as they were in 1946 when President Harry S. Truman signed the National School Lunch Act and said, “Nothing is more important in our nation’s life than the welfare of our children, and proper nourishment comes first in attaining this welfare.”
Satisfying student customer needs and wants and meeting USDA nutritional guidelines while maintaining a fiscally sound program is the goal and responsibility of school nutrition program.