For schools ready to nourish children differently.
We help public and private schools create lunch programs centered on real, nutrient-dense food and support the people, kitchens, and systems needed to make the change last.
A Different Kind of School Lunch Is Possible
We help schools make the change.
We've seen what's possible at Manzanita School, where School of Lunch has helped develop a scratch-cooked, nutrient-dense lunch program since 2017. Now we're helping other schools build programs rooted in the same principles—adapted to their own students, kitchens, and communities.
REAL FOODÂ Â Â THOUGHTFUL SOURCINGÂ Â Â STRONG KITCHENSÂ Â Â NOURISHED STUDENTS
Help Your
School Become
SĹŚL Certified
TAKE THE SCHOOL READINESS INTAKE
Our Nutrition Commitment
We believe children deserve real, nutrient-dense food at school.
Our approach is grounded in whole foods, scratch cooking, and thoughtful sourcing—with clear standards for what goes into the kitchen, what goes on the plate, and what stays out.
Kitchen & Meal Preparation
Sourcing & Ingredients
Foods We Leave Out
Our Process
A clear path from where you are to where you want to be.
We meet schools where they are, develop a practical plan for change, and stay alongside them through implementation.
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Assess: We review your current food program, including menus, sourcing, kitchen operations and staffing.
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Plan: We develop a customized transition plan based on your school's goals, resources and capacity.
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Roll Out: We work alongside your team throughout implementation, helping put the plan into practice.
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 Support: We provide ongoing guidance as your program evolves.
It's Already Working
This model doesn’t just work at Manzanita – it travels.
We've helped schools across the country build lunch programs rooted in the same principles: real food, thoughtful sourcing, strong kitchens. Here's what that looks like in practice.
A note from the school where this began.
School Lunches Across the Country
Through our Training Academy, we've trained the chefs, lunch leaders, and nutrition directors now running these programs. Here's a look at a few of them.
Dripping Springs, TX
Chef Aran leads the lunch programs at two schools in Texas, bringing the School of Lunch model to both. He's also an instructor at our Training Academy.
Laguna Beach, CA
Anneliese Schools, which spans three campuses, is led by Chef Andrew — a Training Academy graduate who later sent part of his team to be trained as well. Andrew now teaches at the Academy too.
Miami, FL
Chef Frederica trained at our Training Academy and now leads the lunch program at Centner Academy in Miami, bringing her Cuban heritage and culinary experience to every meal she serves.
Beverly, MA
At Shore Country Day School, Chef Laura serves as executive chef and nutrition director. She's a graduate of our Training Academy.
Are you a parent?
We're building a Parent Toolkit to help families understand what's possible and navigate the next steps toward better school food.
Want to be the first to know when it launches? Email us at toolkit@schooloflunch.com.
