Waterford High School 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 Waterford High School student while providing the best customer service possible.
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Nutrition Information

The Food Service Department is proud of the role it plays in providing students with a nutritious meal each school day. Our goal is to provide students with a well balanced meal, which is appealing to students' tastes, and meets the guidelines of the National School Lunch Program.

In order to encourage students to eat a complete lunch, we offer several entrée choices. Every entrée we offer is available as a meal when bundled with a fruits and vegetables from the Fruit and Vegetable Bar, along with a carton of milk. 

We will introduce the students to a greater variety of fresh fruit including Papaya, Passion Fruit and Dates, with our Harvest of the Month Program. We have partnered with Catalano Produce, to source more local produce from Wisconsin Farms.  We are excited about the quality and freshness that this program will provide students.

Other changes we have made include eliminating all trans fat from the products we purchase.
Click on "My Pyramid" to explore the new food pyramid!
 
 
 

A la Carte

A la Carte items are snacks that students may purchase that are not part of a meal. They are intended to compliment a meal rather than replace it.  We have limited high fat A la Carte items, and introduced more baked and lo-fat snack items in their place during the past two years. Beginning this year, we will eliminate soda and candy from vending machines and in the lunchroom Tuesdays and Thursdays as requested by the school district's Wellness Committee.

Food 4 Life Initiative

We recognize that good nutrition and physical activity are essential for the long-term health of students.  Childhood obesity has reached epidemic proportions; Type 2 diabetes and other childhood-onset of adult diseases also have reached alarming proportions.

Our commitment to be part of a solution led us to our Food 4 Life initiative, which has been our guiding principle at Taher Inc. since 2006 and includes:

  • introducing students to new and different foods

  • focusing on more scratch cooking, using less processed foods

  • increasing the offerings of fresh fruits and vegetables, whole grains and legumes

  • utilizing more locally grown products when available

  • providing additional opportunities for development of our cooks by working with our regional and corporate chefs, and through chef training seminars, and unit visits

We have eliminated all trans fats in products we purchase, and use low sodium bases in our recipes.  We have specified milk without Bovine Growth Hormone, BGH.

 

This year we have expanded our Farm to School Program to 17 different fruits and vegetables grown locally when in season.  Students will be able to see the name of the Wisconsin farm and location when these wonderful farm fresh items are served.

We understand the changing environment and the concern of rising childhood obesity. We will continue to evaluate the lunch program as new information is received, and make changes as necessary to comply with USDA guidelines and any local policies.

I would also be glad to speak to anyone who needs more information or has concerns about Nutrition and our school lunch program.

 

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Harvest of the Month

Our “Harvest of the Month” program promotes different fruits and vegetables throughout the school year.  This year we added herbs and legumes to help meet new USDA standards for child lunches.  We provide fun facts and nutrition information on each item,  and will serve it at least one day during that month.

Click on a food to learn more about it!

Month

Fruit

Vegetable

Herb/Legume
September
fruit Melons
vegetableHeirloomTomato
Rosemary Stalk clipart Basil
October
fruit Blueberries
vegetable Pumpkin
Rosemary Stalk clipart Split Peas
November
fruit Cranberries
vegetable Leeks

Rosemary Stalk clipart Sage
December
fruit Dates
vegetable Brussels Sprouts

Rosemary Stalk clipart Garbanzo Beans
January
fruit Blood Orange
vegetable Braising Greens

Rosemary Stalk clipart Thyme
February
fruit Papaya
vegetable Okra

Rosemary Stalk clipart Red Beans
March
fruit Coconut
vegetable Tomatillo

Rosemary Stalk clipart Cilantro
April
fruit Passion Fruit
vegetable Beets

Rosemary Stalk clipart Lentils
May
fruit Cherries
vegetable Spring Greens

Rosemary Stalk clipart Chives
June Strawberries Snap Peas

Rosemary Stalk clipartFava Beans
July Plum Swiss Chard

Rosemary Stalk clipartMint
August Plantain Sweet Peppers

Rosemary Stalk clipartBlack Beans

 

Wellness Changes
  • More Made from Scratch recipes on On Display Station
  • Whole Grain Hamburger Buns
  • New Fruit and Vegetable Bar option with entree
  • No Soda Tuesdays and Thursdays
  • Changed milk choices to 1% white, 1% chocolate and skim
  • Nutrition boards displaying sugar and fat in snack items
  • Daily vegetarian choices
  • Using part skim cheese on homemade pizza
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