In this episode, we visit Lawrence Family Development Charter School in Lawrence,

Massachusetts, where a diverse, urban school community is rethinking what school

lunch can be through student voice, wellness, and sustainability. From hands-on taste

tests and student surveys that directly influence the menu to intentional efforts to boost

participation, this school shows how listening to kids builds trust and engagement.

We also dive into their standout composting and recycling program, which diverts more

than 90 percent of cafeteria waste from landfills and saved the school $75,000 in just

one year. With students actively leading the effort and bringing these habits home, this

episode highlights how school meals can support equity, environmental responsibility,

and whole-child wellness, proving that when schools invest in food thoughtfully, the

impact reaches far beyond the cafeteria.

In this episode, we head to Mitkof Island, Alaska, where Carlee Johnson McIntosh,

Director of Child Nutrition for Petersburg School District, proves that even in the most

remote settings, schools can serve fresh, culturally relevant meals. From earning

multiple Healthy Meals Incentives (HMI) recognition awards to building partnerships with

local fishermen and farmers—sometimes involving travel by boat and a hike—Carlee

shares how her team brings real, whole food to students every day.

She dives into the challenges of access, the power of nutrition education, and the

importance of honoring Indigenous and community food traditions. This episode shows

what is possible when you believe feeding kids is just as important as teaching them.

In this episode of Cafeteria Confessions, we visit Scholarship Prep – Oceanside, a TK-8 public charter school serving over 600 students in Southern California. Principal Nicholas Sessions shares how the school overcomes the challenge of running a meal program without a kitchen, ensuring every student receives two nutritious meals each day.

We explore how stigma-free access to meals strengthens the school community, with students reflecting on their favorite dishes, least favorites, and how food impacts their day.

The episode also highlights the school’s student-led recycling and food waste initiatives, along with insights from Ramona, the school’s meal supervisor, who brings joy to the cafeteria and helps build healthy habits that extend beyond campus.

Tune in to hear how a school without a kitchen is making a big impact.