FY2026 SUPERINTENDENT’S RECOMMENDED BUDGET
ACTON-BOXBOROUGH REGIONAL SCHOOL DISTRICT FY26 DEPARTMENT/PROGRAM OVERVIEW
DEPARTMENT:
ADMINISTRATOR:
Food Services
Kirsten Nelson
ORGANIZATION/PROGRAM DESCRIPTION
The Acton-Boxborough Food & Nutrition Services Department is the busiest restaurant in Town! We serve healthy, appealing breakfast and lunch to the students at all of our schools. We satellite meals to the students at the CASE Collaborative and The Victor School. All students are able to receive one free breakfast and one free lunch every school day.
SELECTED FY25 ACCOMPLISHMENTS Exciting Updates from Our Food and Nutrition Program ● Vending Machines for Reimbursable Meals We have launched two vending machines to provide reimbursable meals at the High School and RJ Grey Junior High. These machines are integrated with our Point of Sale System. ● Food Infrastructure Grant Awarded We secured funding through a Food Infrastructure Grant! This will enable us to redesign the High School serving line, expanding service areas for students, including the addition of two salad bars. ● Collaborations and Partnerships ○ Continued partnership with the RJ Grey Cooking Club, offering culinary opportunities for students. ○ Expanded our Farm-to-School program with partners like Red’s Best Seafood, Walden Local, Little Leaf Farms, Carlson Orchards, The Worcester Food Hub, and The Boston Food Hub (located in Acton). ○ Active participation in the Harvest of the Month program through Mass Farm to School, showcasing local produce in recipes twice a month. ● Nutrition Update ○ We’re making nutrition exciting and engaging for students! By regularly introducing new menu items and offering taste tests, we encourage students to explore and enjoy a variety of foods. ○ In addition, we’ve updated our breakfast menus district-wide. These changes align with upcoming regulations aimed at reducing added sugars, helping us provide healthier options to start the day right. ● Professional Development Highlights ○ Our Nutrition Coordinator is completing the prestigious Chef Ann Foundation Healthy School Food Pathway Fellowship , with graduation in January in California. Only 24 people across the U.S. were selected for this honor. ○ Staff have attended multiple School Nutrition Association Conferences throughout the year to stay updated on best practices. ● Staff Development and Training ○ Hosted a CPR class and allergen training for staff. ○ Welcomed a dietetic intern from UMass Lowell this fall and will host another intern starting in January.
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