Our Mission

To educate palates, inspire culinary curiosity and nourish the health of the community through school meals. The Portland Public Schools Nutrition Service program is committed to serving delicious, nutrient-rich meals featuring whole foods. We are working with farmers and food suppliers to minimize the use of seven ingredients.

Portland Public Schools Nutrition Services Aims to Reduce

• High-fructose corn syrup
• Artificial colors
• Artificial preservatives
• Artificial sweeteners
• Antibiotics in chicken, hormones and antibiotics in beef, and other animal products where possible.
• Bleached flour
• Trans fats/hydrogenated oils (The 2012 USDA regulations require removing trans fats from school lunches. However, hydrogenated oils can still be found naturally occurring in foods and in products that claim zero grams trans-fat.)

PPS School lunches meet the Healthy Hunger Free Kids Act certification standards and reflect the 2010 Dietary Guidelines for Americans. Students may serve themselves from a variety of fruits and vegetables including two types of vegetables and two types of fruit and fresh salad greens. Students are encouraged to fill half their tray with fresh fruits and vegetables that are available with each school lunch purchased. The department purchases over 32% of products from local vendors for Farm to School programs such as Harvest of the Month and Local Flavors.

Nutrition Services is committed to creating healthy school environments that support life-long wellness for students by increasing healthy choices and limiting access to minimally nutritious snacks and beverages. Visit our Wellness page to learn more.