How to Achieve Excellent Made from Scratch Meals

Since 2015, when the Academy School Nutrition Program was launched, we have made it a priority to incorporate made-from-scratch meals. At that time, there was no additional funding, legislation, or push by the USDA or other non-profits to encourage scratch-made meals. However, we recognized that preparing meals from scratch would be the best way to provide nutritionally dense and healthy options for our students. A decade later, there is growing momentum within school nutrition to achieve healthier meals, along with additional resources to train staff and transition kitchens from processed foods to more complex systems of cooking and baking meals.

We have maintained our menu quality and ensured our meals remain minimally processed through three key strategies:

1. Trained Chefs

We have had the privilege of working with a variety of professional-level chefs, which has greatly contributed to our ability to produce high-quality, healthy meals. Staff training is one of the biggest challenges in executing meals from scratch. Having a team with a background in culinary arts helps overcome these hurdles. Our program has been fortunate to bring on executive-level chefs. Our current Executive Chef, John Edmondson, has spent over 20 years in high-end dining, catering for movie sets, and serving as the executive chef for Dodger Stadium. Not only is he a fantastic chef, but he has also trained numerous staff members to prepare meals for our cafeteria with consistency and excellence.

2. Menu Development

Each year, our school nutrition supervisor establishes guidelines and goals for menu development, ensuring our team stays aligned with our vision. For example, our recent menu planning emphasized "made-from-scratch, minimally processed, globally conscious meals and whole foods." We also set clear objectives regarding items to avoid, such as deep-fried proteins, high-sugar foods, cured meats, and highly processed entrées. These menu development goals keep our program on track and aligned with our mission of providing nutritious, high-quality meals.

3. Continual Feedback

Ongoing feedback from students allows us to make adjustments and refine our menu throughout the year to maintain student satisfaction. We conduct formal feedback sessions at the end of each school year, providing valuable data for menu planning. Additionally, we implement informal listening surveys throughout the year to check in with students and determine if any menu items need to be modified. This year, based on feedback from various age groups, we made several changes to our recipes and menu during winter break. Without continual feedback, even made-from-scratch meals may not meet students' preferences.

Ensuring that meals are made from scratch while maintaining excellent taste and quality is a high standard in the world of school nutrition. However, we believe that with skilled personnel, thoughtful menu development, and continual feedback, any program can achieve these results.

Busting 3 Big Myths About School Lunches

School meals have come a long way in the past decade. Yet, some myths about government-funded lunch programs are still hanging around like an old lunchbox no one wants to clean out. Let’s clear the air with a look at the top three myths about school lunches—and the surprising truths behind them.

The Academy for GOD has proudly served school meals as part of the USDA school meal program since 2014.

Myth #1: Government-Provided Food Is Low Quality
Picture this: a truck pulls up with “commodity food” written on the side, and out rolls... boxes of fresh produce and familiar brand-name staples you probably have in your own kitchen. That’s right! The fruits and veggies in school lunches aren’t some mysterious, lower-grade option. They're the same apples, oranges, and carrots you can find at your local grocery store.

Government programs partner with schools to deliver top-notch ingredients, no additives in sight. Our school even gets farm-fresh produce, adding a wholesome crunch to every meal. So next time you hear someone cite “government food,” just remind them—those apples are great quality.

Myth #2: Nutritional Standards Are Lax
Once upon a time, school lunches might have been a land of mystery meat and greasy pizza. But in 2010, the Healthy Hunger-Free Kids Act swooped in and completely revamped the game. Think of it as a glow-up for school meals.

This act tightened the reins on fat, sugar, and sodium while rolling out the red carpet for whole grains, fruits, and veggies. Portions got a makeover too—goodbye oversized servings, hello balanced plates! Today, every bite is carefully calculated to meet strict nutritional guidelines. Behind the scenes, schools track every calorie to ensure meals are both tasty and healthy. It’s not just food—it’s science on a tray.

The dining hall is a place of joy and laughter as students share a meal together each day!

Myth #3: Schools Have No Say in Their Menus
False! While schools must follow federal nutritional guidelines, they still have the freedom to get creative with their menus. Want to highlight cultural flavors? Go for it! Interested in introducing students to global cuisines? Yes, please!

At our school, we prioritize scratch-made dishes over heavily processed foods and love exploring flavors from around the world. From savory curries to homemade pasta dishes, our menu is all about blending health, variety, and a touch of adventure. And because we know what our students like, we ensure the meals aren’t just nutritious—they’re also delicious.

The Bottom Line
School lunches are healthier, fresher, and more flexible than ever before. So the next time someone clings to outdated ideas about cafeteria food, serve them the facts. Government-funded lunches are dishing up quality and nutrition, with plenty of room for schools to make them their own. Who’s ready for a taste?

School Meals: A Key to Reducing Chronic Disease

Proper nutrition during childhood and adolescence plays a vital role in shaping lifelong health outcomes. One of the most effective ways to support children’s health is by ensuring they participate in school nutrition programs, which guarantee access to a full serving of fruits and vegetables every school day. Research consistently highlights the positive impact of consuming adequate fruits and vegetables in reducing the risk of chronic diseases.

The Importance of Fruits and Vegetables for Growing Students

Health experts recommend that children aged 8 to 18 consume between 1.5 and 4 cups of vegetables and 1 to 2.5 cups of fruit daily, depending on their age, sex, and weight (1). However, meeting these nutritional goals can be challenging. School meal programs help bridge this gap by offering a diverse selection of fruits and vegetables, enabling students to choose options they enjoy while meeting their daily nutritional needs (2). In fact, students who participate in these programs can receive up to half—or even all—of their daily vegetable requirements during the school day.

This level of access benefits not only the students but also their families. Parents can rest assured knowing their children are getting a significant portion of their daily nutrient intake at school, reducing the pressure to prepare nutritionally complete meals at home. Additionally, the variety of produce offered in school meals exposes students to a broader range of nutrients, fostering better overall health.

How Fruits and Vegetables Combat Chronic Disease

Numerous studies have demonstrated the critical role of fruits and vegetables in preventing chronic illnesses. For instance, consuming adequate amounts is associated with lower risks of cardiovascular diseases and enhanced bone health. Furthermore, certain vegetables, particularly leafy greens, have been shown to offer protective effects against lung cancer. High-fiber foods, which are abundant in fruits and vegetables, also aid in the digestion of fats, proteins, and carbohydrates, contributing to obesity prevention and overall metabolic health.

Additional evidence links fruit and vegetable consumption to a reduced risk of various cancers, including intestinal, pancreatic, bowel, thyroid, and lung cancers. These nutrient-rich foods provide essential vitamins, minerals, and antioxidants that support the body’s natural defense systems (3).

Building Lifelong Healthy Habits

Participation in school nutrition programs does more than support physical health—it also serves as an educational tool. By regularly eating balanced meals that include full servings of fruits and vegetables, students learn what a healthy plate should look like. These habits can set the foundation for better dietary choices in adulthood, contributing to long-term disease prevention.

Incorporating school meals into a child’s daily routine is a simple yet powerful step toward improving health outcomes. By ensuring that students consume their recommended servings of fruits and vegetables, school nutrition programs not only reduce the risk of chronic disease but also foster healthier generations to come. Eating school meals is an investment in children’s current and future well-being—a step toward a healthier, brighter future.

(1)  https://www.myplate.gov/eat-healthy/vegetables

(2)  https://www.myplate.gov/eat-healthy/fruits

(3) https://pmc.ncbi.nlm.nih.gov/articles/PMC4644575/

Celebrating 10 Years of School Meals: A Reflection from the Nutrition Supervisor

This year, we proudly celebrate 10 years of our school nutrition program at the Academy for GOD! As we look back on a decade of serving minimally processed, made-from-scratch meals with farm-to-school foods, we reflect on the efforts that have shaped our students' health and futures. Breann Chigumira, our dedicated Nutrition Supervisor, shares her testimony on the impact of this program and the privilege of guiding it from its humble beginnings to what it is today.

Nourishing the Future

“When the program first started, I knew this was a huge opportunity to impact the health of our students well into their adult years,” shares Breann. “We wanted to shape their eating habits, fuel their days, and expose them to new and healthy foods.”

In 2014, our program began with about 80 students, serving both breakfast and lunch every day. The mission was simple but ambitious: to create meals from scratch, with an emphasis on minimal processing and wholesome ingredients. “We made everything we could in-house, from salmon patties and tartar sauce to pizza dough and sauces. We even cut up whole pineapples to avoid fruits in sugary syrup,” recalls Breann. “The workload was intense, but the goal was always clear: to ensure our students had access to nutritious meals.”

Expert Culinary Leadership

From the outset, our program required a skilled culinary team to execute the vision. Breann served as our Executive Chef in the early years, drawing from her experience in college meal programs. As the program grew, we welcomed Mr. Rafa Reyes, a seasoned chef with over a decade of experience who brought his unique touch to our school menu. Today, our kitchen is led by Mr. John Edmondson, whose impressive background includes roles as the Executive Chef at Dodger Stadium and in 5-star dining. Their expertise and passion have been essential to maintaining the high quality of our meals.

Farm-to-School: A Core Value

Farm-to-school has been a cornerstone of our program since day one. With an on-campus garden, students have had the chance to work in the soil, harvest vegetables, and even pick fruits for their meals. “Seeing students pick lettuce, kale, and tomatoes that end up on their plates is a powerful lesson in sustainability and food origins,” says Breann. Long before the farm-to-school movement gained national momentum and funding, our garden staff were teaching students safe agricultural practices and the value of local food systems.

Overcoming Challenges, Celebrating Success

Balancing the demands of creating nutritious meals, adhering to regulations, and working within tight budgets has not always been easy. But as Breann reflects, “The challenge of feeding students excellent meals while meeting all guidelines is tough, but our students are worth it. We truly believe they are benefitting from years of learning healthy habits.”

Today, as we celebrate this milestone, we are grateful for everyone who has contributed to the success of this program—from our Founder and Head of School, Gregg Garner, to dedicated kitchen staff to our farm-to-school educators, and of course, our students who inspire us every day. The hundreds of thousands of meals we've served over the past decade are a testament to our commitment to their well-being.

A Decade in Photos: From Elementary to Senior Year

Below, you’ll find photos that capture the journey of our students with their school lunches—from their earliest elementary years to now, as some prepare to graduate as seniors. These images reflect not just the growth of the students, but the evolution of a program that has fed bodies, minds, and futures for the past ten years.

We are proud of how far we've come and look forward to continuing to nourish our students for years to come!

Globally Conscious Meal Times

At the Academy our mission is to holistically educate children, which occurs throughout their entire day whether in the classroom, at recess or at lunch. It is important to ensure that all aspects of a schools program reflect the mission and vision of the school. Part of the Academy’s Mission is to educate children to be “Globally Conscious.” 

Globally Conscious as defined by our Mission Statement: “highlights an awareness of culture, race, customs, language, and perspective. Students will know that they are a part of a diversely beautiful world designed by God, where perspective taking becomes an inherent mode of interaction.”

During lunch, this value is demonstrated by introducing students to culturally diverse meals. Learning to eat a meal from another culture can start at a very early age and will allow students to have a diverse pallet into adulthood. Including culturally diverse meals isn’t just about giving students options, it is rooted in teaching them about world outside of themselves. Students can truly learn to appreciate other ways of life by learning to eat foods that taste and smell different from what they may normally eat. 

Our students in particular are given the opportunity to travel to El Salvador on mission and even other culturally diverse populations in Tennessee. It is utmost importance that they learn to adapt to other cultures and appreciate foods that are prepared for them by other communities. 

Over the years we have implemented culturally diverse meals in a variety of ways. We introduced bone in chicken one year, which for many young students was new. Students learned that people around the world eat their meals regularly with meat still on the bone. Students one year had a special class featuring fruits around the world and had the chance to eat anything from Lychee to Papaya. On another occasion students had a class where they were learning about Japanese culture and we served a special meal of Onigiri (Japanese Rice Balls). Other years we have introduced Thai Curry, along with Indian and Greek entrees. 

We hope that all of our students can learn this important value of global consciousness in our cafeteria and step into adulthood with an ability to appreciate people from other cultures.