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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 - 9/16/19 (first 16 days)
Breakfast Meals Served 8/23/18 - 6/7/19
Breakfast Meals Served 8/24/17 - 6/13/18
Average Daily Breakfasts Served 8/23/18 - 6/7/19
Average Daily Breakfasts Served 8/24/17 - 6/13/18
Lunch Meals Served 8/23/18 - 6/7/19
Lunch Meals Served 8/24/17 - 6/13/18
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 8/23/18 to 6/6/19
|After School Healthy Snacks for 2018-2019||379,151|
|Revenue/Meal Equivalent Dec 2018||$3.92 7¢|
|Cost/Meal Equivalent Dec 2018||$3.68 5¢|
|Meals per Labor Hour Jan 2019||19.4|
|Cost as % of Revenue Dec 2018||93.8% 3.0%|
|Documented Training Hours for SNS Staff Aug - Jan 2019||2031|
|Average Training Hours per Employee Aug - Jan 2019||5.61|
|Summer 2018 Breakfasts Served||19,551 36.0%|
|Summer 2018 Lunches Served||29,605 35.0%|
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.