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SCHOOL NUTRITION UPDATES FOR THE 2020-21 SCHOOL YEAR

Attention!

CCS School Nutrition Services will offer Weekend Meals Again! Starting September 21, 2020 all curbside and mobile sites will operate MOnday through Friday with weekend meals available for pick-up on Friday.

Meals are free to ALL children 18 years of age and younger in Chatham County through the end of 2020 or until further notice. Children receive meals at no cost.  

Daily Operations

  • Curbside and mobile operations will continue at the below locations. School Nutrition Services will be offering meals Monday through Friday, with Friday meals available for pick-up on Thursday at curbside and mobile locations. 
  • At curbside and mobile locations both a three-component breakfast and five-component lunch from our menu will be provided to the student, child, and/or a parent or guardian. 
  • Adult Meal Prices: Breakfast $3 and Lunch $5

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Families should continue to apply for free and reduced priced meal benefits and can continue to apply at any time during the school year. For the 2020-2021 reduced priced meals, both breakfast and lunch, will be subsidized by the USDA at no charge for the students.

 

 

Good nutrition and learning go hand in hand!

The Nutrition Services department is made up of a team of food and nutrition professionals that are dedicated to students' health, well being and their ability to learn. We support learning by promoting healthy habits for lifelong nutrition and fitness practices.

Meals, foods and beverages sold or served at schools meet state and federal requirements which are based on the USDA Dietary Guidelines. We provide students with access to a variety of affordable and appealing foods that meet the health and nutrition needs of students.

School Nutrition Services in Chatham County Schools enters the 2020-21 school year with director Jennifer Özkurt, whose background as a scientist with the United States Department of Agriculture and work as a registered dietitian positions her as the point person toward pleasing the palates of students and educators with nutritionally sound meals. 

Chef Xavier Patterson will add plenty of variety to those options. The twists and turns he makes in the kitchen has the potential to make some of the district's high school seniors rethink going off campus for lunch. His food is that good. Parents and guardians who eat school meals with their students are able to get a taste of that. 

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When we are not, say, championing the importance of eating breakfast, our training specialist Kristie Allred guides our highly trained food practitioners by offering insight to those who work hard in the district's cafeterias preparing great meals

Connecting the dots behind the scenes are office administrator Renee Langley and business manager Cecile Teague. Their attention to detail ensures that the district's cafeteria personnel have what they need to provide well-rounded meals to roughly 10,960 students and staff members. 

 

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