Mapleton Public Schools

Mapleton Public Schools Nutrition Services strives to be “student-focused and student-informed” according to Melissa Johnson, Chief Communications Officer. This ethos is evident in everything from the accessibility of meal information (interactive online menus, meal boards, announcements), to the variety of seating options in the cafeterias (booths, high tops, circular tables), to the all-you-can-eat salad bar and five entree options for high school students (three daily specials, two standard favorites like peanut butter and jelly). “For our kids, it is such an empowering experience to go through the lines, and to be able to make informed choices about what they want to eat based on their preferences and diet considerations.” The changes described further below have resulted in a 19% increase in district-wide lunch participation and 26% increase in breakfast participation compared with the 2022-2023 school year, with the highest percentage of growth at the high school level. 

Healthy School Meals for All funding and other local grants are enabling the team to expand their local food sourcing and bolster their scratch cooking operation. “We have lettuce grown in a local hothouse. Local beef. And seasonally we try to buy as many apples, peaches, and other local fruits and vegetables as possible and get them on the menu,” says Lindsey Hull, Director of Nutrition Services.

Most Mapleton schools have been redesigned to promote gathering and comfort under the district’s “new look of school meals” strategic plan. Cafeterias for older students resemble college spaces. Where possible, more natural light was added and in one case, a wall was replaced with a window with views of the Rockies. “We want the cafeteria to be a place where students want to be, where they feel comfortable and can build relationships.”

Pozole and customizable green chili (with pork, green chili, tots, and cheese sauce options) are just two of the delicious dishes that showcase the new look of culinary services. These are made possible through use of a production kitchen and by establishing a chef-driven operation. The district chefs [can we highlight their name?] have been instrumental in conceiving new menu items - often highlighting local and scratch-cooked ingredients. They work systematically with students to create and evaluate the dishes – meeting monthly with a student nutrition advisory council and sponsoring tasting events and pop-ups throughout the district – and roll out popular items in a consistent manner across the district. Art students are designing a new logo for the meal program and the high school media team is creating a commercial for the meal program.