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Food Service Nutrition

Our Program

We are proud to serve high quality, nutritious meals in every Bloomington school. Studies show that well-nourished students generally have better attendance, are more attentive and have more energy as they participate in the school day. Our goal is to provide students with the best food possible to promote sound physical and mental development.

We are concerned about the fat, sugar and salt content of the meals served. Each menu meets all United States Department of Agriculture (USDA) requirements. We serve a variety of foods to enhance student meal choices in an atmosphere that is friendly and supportive. We feel that good nutrition enables students to study, learn, and play better.


  • Low sugar, whole grain cereals
  • Whole grain bread, buns, muffins and pizza crust
  • Locally grown fruits and vegetables (when in season and quantity available)
  • Baked (not fried) fat-free French fries and sweet potato fries
  • Skim, skim chocolate, or 1% milk
  • 100% fruit juice
  • Fat-free or reduced-calorie salad dressing, mayonnaise and sour cream
  • Dark green leaf vegetables offered weekly
  • Red or orange vegetables offered weekly
  • Legumes offered weekly


Bloomington Public Schools participates in the National School Lunch Program. USDA child nutrition programs are reviewed every three years by the Minnesota Department of Education and USDA. Kitchens are inspected by state and city health departments and have excellent report records.

Nutrition and Menu Planning

Several factors guide the choices made in planning school lunch menus, including foods that are popular with students, meet USDA dietary guidelines and fall within budget parameters. Meals are planned with a goal of providing students with one-third of the Recommended Daily Allowances (RDA) for key nutrients and calories.  A dietitian reviews and analyzes each menu.

Fruits and Vegetables

A variety of fresh, frozen and canned fruits are offered at breakfast and lunch, and a variety of fresh and steamed vegetables are served with each lunch. The varieties selected are intended to give children a good source of vitamins, minerals and fiber to fuel them as they learn and play.

Food Waste

In an effort to lessen food waste, an “offer versus serve” option is provided in compliance with governmental standards. Students must be offered the minimum daily serving requirement of specific food components comprising of what constitutes a complete reimbursable meal, either breakfast or lunch. Students may decline one breakfast component and up to two lunch components.

Federal regulations require meals to be priced as a complete unit and students must pay for the full meal even if they choose the minimum of foods offered. 


Food Services is a self-supporting department and the budget is separate from the general fund. Revenues generated cover the cost of food, labor and equipment.


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