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.

In this episode of Cafeteria Confessions, we visit The SEED School of Miami—the only public boarding school in Florida—to explore how food, farming, and education intersect in this unique 24/5 learning environment. Emily speaks with gardening and resilience teacher Andi Potamkin about the evolution of SEED’s on-campus garden into a credited class that’s teaching students life skills, responsibility, and a deep connection to nature.

The episode also features candid conversations with students about their current meal program and their hopes as SEED looks to bring food service back in-house with scratch-cooked meals. From growing produce to running a Friday farm stand, students share how the garden is transforming their relationship with food and equipping them with skills far beyond the classroom.

In this episode of Cafeteria Confessions, we explore Vegas Vista Academy, a new K-3 school in Las Vegas that is redefining education through its focus on equity, wellness and community engagement. The academy is driven by educational research and emphasizes small class sizes, project-based learning, dual-language instruction and strong community partnerships. With a goal to break down barriers and ensure every student has access to quality education and nutritious meals, Dr. Feinstein, the school’s executive director, highlights the academy’s innovative universal free meals program for both students and staff.

Listen in to discover how, despite the challenges of launching a meal program from scratch, the academy remains dedicated to serving fresh, culturally relevant food that reflects student input while building community partnerships and celebrating local champions.

In this episode of Cafeteria Confessions, we visit the Academy for Global Citizenship (AGC) in Chicago to take a behind-the-scenes look at its groundbreaking approach to sustainable school food. With a six-acre campus that includes a sustainable farm, teaching kitchens, and a fresh food market, AGC has become a true sustainability hub. Chris de la Torre, AGC’s Director of Sustainability and School Food, shares the school’s journey to becoming its own School Food Authority, offering a plant-forward, scratch-based menu that prioritizes minimally processed meals. From the challenges of sourcing local ingredients to successes like engaging students in menu development and garden-based learning, this episode is packed with practical insights and inspiration for anyone passionate about transforming school food programs.

Tune in to learn how AGC is pioneering a holistic approach to school food that fosters environmental responsibility, combats food insecurity, and serves as a model for healthier, more sustainable eating in schools.

In this episode of Cafeteria Confessions, we visit Dr. John Ochsner Discovery Health Sciences Academy (DJOD) in New Orleans, Louisiana, to learn about their innovative approach to school nutrition. DJOD serves 750 students, aiming to provide a high-quality education that goes beyond academics. Their mission is to empower students to make healthy and sustainable choices for themselves and the environment.

A key focus at DJOD is nutrition education and fostering the power of student choice. From an early age, students are taught how to make informed, healthy food decisions—skills they can carry with them for life. The school also integrates hands-on culinary programs, starting in elementary school and continuing through high school. This practical approach not only deepens students' understanding of nutrition but also allows staff to observe how their meal choices evolve, often inspiring healthier habits at home.

The episode also celebrates the pride DJOD’s staff take in serving fresh, healthy meals. Their dedication to wellness demonstrates how prioritizing nutrition creates a thriving school community and supports student success both inside and outside the classroom.

In this episode of Cafeteria Confessions, we’re heading to DREAM Charter School’s newest Bronx location to explore their journey from outsourced meals to scratch cooking, led by on-site chefs. Chief Operating Officer Raymie Fernández explains how this transformation is addressing food insecurity, improving student health, and strengthening community connections. With a menu packed with culturally inspired dishes that reflect local tastes, DREAM is proving that school food can be as vibrant and diverse as its students. Plus, we hear from Dan Giusti of Brigaid, who shares why he’s passionate about bringing trained chefs into school kitchens—and how their expertise is revolutionizing cafeteria culture.

Hear from DREAM’s toughest (and most enthusiastic) critics—the students! They rave about their favorite meals, share their thoughts on healthy eating, and explain how chef-crafted menus have transformed their school experience. Packed with insights on community engagement, overcoming challenges, and empowering kids to make healthier choices, this episode showcases the transformative power of prioritizing student health and well-being.

Tune in for a behind-the-scenes look at DREAM’s innovative and inspiring approach to school food!