Shorewood School District Food Service
It has been proven that students need good nutrition to feed their minds and bodies, which enables them to learn while in school. Our goal is to provide high quality, safe, and healthy meals to every Shorewood student while providing the best customer service possible.
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Shorewood School District Home 
What's New?
Fall 2010
Check this page often to keep in touch with the food service department!

More Scratch Cooking

We will be adding more new entrees, salads and sandwiches made from scratch on our menus.  Offering alternate choices ensures students will find an entree that they will enjoy, and allow us to introduce new recipes to those who enjoy trying new things.   New recipes like Italian Stromboli and Chicken Divan are made with whole ingredients instead of processed food items.  We understand that changing students eating habits cannot happen overnight, but we feel it is our responsibility to expose our customers to a healthier menu, and encourage them to try new things.

The menu page has some information on new recipes so you are aware of what the items contain.

 

 

Farm to School

 

Shorewood students will see more farm fresh fruits and vegetables this year.  We have partnered with Catalano Produce to expand our Farm to School program.

We have identified 17 Wisconsin Grown Fruits and Vegetables that will be sourced through local farms and delivered to each school during their growing season.  Students will be able to identify the name of the farm and learn where it is coming from.

Taher recognizes that students need to eat healthier, and believe a balanced meal is one of the best ways to make that happen.  You still will see the foods that students love on our menus, like Chicken Nuggets and Pizza, but we also encourage them to eat a variety of fresh fruits and vegetables to complete their meal.  Each day they have three vegetables and two Fruits to choose from on the Fruit and Vegetable Bar, and when we can offer foods so fresh and inviting as the Farm to School program provides, it makes it easier convince them to try new things.  It also helps out our local farmers which we are proud to do.

 

Better for the Environment

We are reducing the amount of Styrofoam and paper used in the lunch program where feasible.  We have gone back to reusable silverware at each elementary which is not only better for the environment, but makes a nicer dining experience allowing kids to cut their food easily as needed.  We have also switched the High School and Intermediate School to a paper plate rather than the Styrofoam tray that has been used the last several years.  Unfortunately, we do not have the dishwashing equipment available to make the transition to reusable dinnerware at the secondary schools at this time, however we hope to make the switch as funds become available.

 

Taher Chef Council visits Japan

Each year, Taher Inc sends a group of chefs to a different country to explore the food that is unique to that area of our world.  This year the group traveled to Tokyo and Kyoto, Japan for 7 days.  They have begun working on over 30 different recipes that will be introduced in business, colleges, and schools that Taher serves.  Shorewood students will be introduced to some of these entrees this year, once the chefs have them perfected.  Taher's regional chef Chris Oswald will come to help introduce the new items. 

During the trip, some of the group was able to visit a Japanese elementary school, and observe their hot lunch program being served.  The first grade students are served in their classrooms because there is no cafeteria, and students eat at their desks with chopsticks brought from home in containers that look like toothbrush holders.   A small group of students are assigned to bring small pots of food from the kitchen back to the classroom and fill aluminum bowls with each of the menu items for the day. The picture shows the lunch that was served the day we visited.  Rice, vegetables, and a chop suey made with fish, tofu, beef and vegetables.  The portion of rice is more than we serve in the United States, and the protein portion is smaller.