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With Korean BBQ and Compostable Plates and Utensils, OCPS Makes School Lunches Cool (And More Sustainable) Again


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The new options are meant to make school lunch programs in the district more sustainable. Photo: Flickr Creative Commons

The new options are meant to make school lunch programs in the district more sustainable. Photo: Flickr Creative Commons

Orange County Schools rolled out a new menu this week and compostable plates and silverware.

The menu features Korean BBQ, antibiotic-free chicken and fresh veggies and fruits from Florida farms.

The District’s Food and Nutrition Services Director Lora Gilbert says it’s all part of efforts to make the program healthier and more environmentally friendly for students.

“We’ve been working with the students to develop recipes with these students, things they’re looking for and now we’ve found compostable plates and utensils that we’re rolling out in the district.”

 Gilbert says FNS serves more than 40 million meals across the district this year alone where more than 73 percent of students qualify for free and reduced lunches.

As an extra safety net, students with a demonstrated need who don’t qualify for free and reduced lunches were able to enroll in the Community Eligibility Provision.

The nonprofit foundation No Kid Hungry found that 1 in 6 children in the United States are hungry. Over 56 percent rely on school breakfast programs.

For a list of schools that participate in the CEP program, click here. 

To listen to Director Gilbert discuss these programs, click on the clip above.


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Danielle Prieur

About Danielle Prieur

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Danielle Prieur grew up listening to her grandfather’s stories of swimming across the Detroit River from Canada and many other adventures. She’s been into storytelling ever since. She studied writing at the University of Michigan. She trained in public radio at WDET’s Detroit newsroom, and is really excited ... Read Full Bio »

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