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Please sign in with your name and your role. (ex, parent, student, teacher)

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1. Welcome & Introductions

Purpose of the Advisory Board

To gather input from students, parents, and staff to improve school meals and ensure they meet nutritional, cultural, and operational needs.

Quick overview of USDA/PDE requirements:

Core Menu Requirements (NSLP & SBP)

USDA requires that all reimbursable school meals follow a food‑based menu planning approach and meet age‑appropriate meal patterns under 7 CFR 210.10. Schools must offer the required meal components in the correct quantities for each grade group served. [ecfr.gov], [law.cornell.edu]

Required lunch components include:

Fruits

Vegetables (with weekly subgroup requirements)

Grains (at least 80% whole grain‑rich weekly)

Meat/Meat Alternates

Fluid milk (fat‑free or low‑fat; milk substitutes allowed if nutritionally equivalent)

Menu must also meet dietary specifications for:

Saturated fat

Sodium (with phased reductions beginning SY 2025–26 and beyond)

Added sugars (new limits phased in through SY 2027–28). [congress.gov], [federalregister.gov]Members meeting sign in, state name and role (parent, student, teacher)1

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✅Favorites

✅Least Liked

✅Cultural Representation

✅Vegetarian and Vegan Meals

✅Allergy Friendly Meals

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Are we currently leveraging these strengths often enough across the menu cycle? (please comment)

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Which factors best explain why certain menu items are student favorites?  (Select one)

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Familiar foods (pizza, pasta, tacos, chicken)

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Ability to customize (build your own stations)

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Are we currently leveraging these strengths often enough across the menu cycle? (please comment)

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Which issues most commonly lead to low student acceptance?  (Select one)

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Texture, temperature, or unappealing appearance

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Unfamiliar foods without student introduction

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How well do the current menus reflect our student population?  (Select one)

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Moderately-some representation, room to grow

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Which would be the most realistic next step? (Select one)

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Add 1-2 culturally inspired meals per cycle

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Highlight cultural foods during themed days

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How can we improve our vegetarian and vegan options? (Please comment)

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How would you describe current plant-based offerings? (Select one)

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Nutritionally adequate but not appealing

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How can we improve our allergy friendly meal options? (Please comment)

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Which area are currently working well? (Select one)

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Which areas need the most attention? (Select one)

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Alternative options for common allergens

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Please comment with any ideas that were not listed.

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Which actions should be prioritized? (Select one)

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Taste tests or student feedback sessions

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Next meeting we will discuss management of School Fundraising.