Programs
National School Breakfast
The School Breakfast Program is a federally assisted meal program which began as a pilot project in 1966, and was made permanent in 1975. Menu information, along with allergy and carbohydrate counts can be found be found here.
Breakfast Resources
National School Lunch
The National School Lunch Program (NSLP) provides nutritionally balanced, low-cost or no-cost lunches to children each school day in public and nonprofit private schools and residential child care institutions (RCCIs). The NSLP was established under the Richard B. Russell National School Lunch Act, signed into law in 1946.
Fresh Fruit and Vegetable Program
The Fresh Fruit and Vegetable Program (FFVP) is a United States Department of Agriculture (USDA) funded annual grant program. Our district implements this grant by providing free fresh fruits and/or vegetables to students in elementary and middle schools where grants have been awarded. The purpose of the program is to increase the variety and frequency of fruits and vegetables that children eat and to positively influence their life-long healthy eating habits. We are excited to announce that FFVP grants have been awarded to 23 schools during the 2025-26 school year. The grant duration is 1 year or until grant funds run out, beginning October 1, 2026.
Schools Serving FFVP:
Astor, Boise-Eliot Humboldt, Cesar Chavez, Clark, Dr. Martin Luther King Jr., Faubion, Grout, James John, Kelly, Lent, Markham, Marysville, Peninsula, Pioneer Programs, Rigler, Rosa Parks, Scott, Sitton, Sunrise, Vestal, Whitman, Woodlawn and Woodmere.
Head Start/PK
Afterschool Snack
The afterschool snack component of the NSLP helps children fully engage in afterschool programming by filling the hunger gap many children face in the afternoon and early evening.
Afterschool snack includes full servings of two of any of the following four food components:
- Fluid milk.
- Meat or meat alternate.
- Vegetable or fruit, or full-strength vegetable or fruit juice.
- Whole-grain or enriched bread (or an equivalent serving of a bread product) or a serving of cooked whole-grain or enriched pasta or noodle products.
