Serine
Kristy Alvord, Food Service Director for Great Bend USD 428, along with her team, recently attended the School Nutrition Association’s Annual National Conference in San Antonio, Texas.
This event served as a vital professional development opportunity, where staff explored the latest USDA nutrition guidelines, investigated emerging trends in child nutrition, and sampled student-approved food options that may soon be introduced in Great Bend Public Schools’ cafeterias.
“The conference allows us to collaborate with other school nutrition professionals and bring back ideas to enhance student health,” said Alvord. “We’re always working to improve the quality and experience of our school meals.”
Emphasizing Local Partnerships and Healthy Initiatives
A major point of pride for the district is its ongoing focus on quality ingredients and local sourcing. USD 428 is known for serving locally sourced beef, supporting regional producers while ensuring fresher, high-quality meals for students.
Additionally, every elementary school in the district participates in the Fresh Fruits & Vegetable Program, a grant-funded initiative that offers students a variety of fresh produce twice a week. This engaging program helps children explore new flavors and adopt healthy eating habits from a young age.
Aligning with USDA’s New Nutrition Standards
USD 428 is proactively adhering to updated USDA school nutrition policies, which focus on reducing added sugars and sodium levels in student meals:
Current Sugar Limits (Effective Now)
- Breakfast cereals: Max 6 grams of added sugars per dry ounce
- Yogurt: Max 2 grams of added sugars per ounce
- Flavored milk: Max 10 grams of added sugars per 8 fluid ounces
Buy American Compliance
- No more than 10% of food items may be non-domestic, encouraging more locally and U.S.-sourced products
Future Goals (By 2027-28)
- Added sugars to make up less than 10% of weekly calories
- Sodium reduction: 15% in lunches, 10% in breakfasts
“These adjustments represent a significant step forward in ensuring that school meals promote student health and well-being,” Alvord noted. “We’re proud to be ahead of the curve in implementing these improvements.”
Through continuous learning, strategic partnerships, and a dedication to student wellness, USD 428 Food Service is setting a high standard for nutritious school meals.
With initiatives like locally sourced beef and participation in national conferences, the district continues to foster a healthier future for Great Bend’s students—one meal at a time.
For additional information on student nutrition programs, contact the USD 428 Central Kitchen at 620-793-1540.