Families, students, and staff of Franklin County gather daily to enjoy freshly prepared meals created by our dedicated cafeteria team. This menu is crafted to balance taste, nutrition, and variety.
Every dish is selected to meet state nutritional standards while keeping meals exciting. Explore weekly offerings, dietary notes, and community feedback below.
Weekly Menu Highlights
Each weekday features distinct entrees with multiple side options and beverage choices. Seasonal ingredients are prioritized when available.
Vegetarian and allergen-friendly alternatives are always offered. Nutritional values are clearly listed for transparency and healthier selections.
Monday
Monday kicks off the week with comfort dishes designed to boost energy levels. Our chefs incorporate whole grains and fresh vegetables in every recipe.
This day’s menu appeals to both traditional palates and adventurous eaters. Nutritional summaries accompany each offering.
| Item | Description | Calories | Protein (g) | Allergens |
|---|---|---|---|---|
| Grilled Chicken Sandwich | Whole wheat bun, tender chicken breast, lettuce, tomato | 450 | 30 | Wheat |
| Vegetable Minestrone Soup | Tomato broth with mixed vegetables and beans | 180 | 8 | None |
| Garden Salad | Mixed greens, carrots, cucumbers, light vinaigrette | 120 | 3 | None |
| Fresh Fruit Cup | Seasonal melons, strawberries, grapes | 75 | 1 | None |
Tuesday
On Tuesday, flavors turn bold and international. Students can try our Mexican-inspired offerings or classic American favorites.
A gluten-free option ensures inclusivity for those with specific dietary needs. Sides are rotated to maintain excitement and variety.
| Item | Description | Calories | Protein (g) | Allergens |
|---|---|---|---|---|
| Fish Tacos | Grilled tilapia, cabbage slaw, corn tortillas | 320 | 25 | Fish, Corn |
| Beef Nachos | Seasoned beef, tortilla chips, cheese, salsa | 550 | 28 | Dairy |
| Black Bean Salad | Beans, bell peppers, cilantro, lime dressing | 210 | 10 | None |
| Yogurt Parfait | Low-fat yogurt, granola, fresh berries | 200 | 9 | Dairy, Gluten |
Wednesday
Midweek menus often feature hearty meals to help students push through their busiest days. Each entrée comes with two sides and a choice of milk or water.
We encourage balanced plates that include lean proteins, vegetables, and healthy grains. Allergy-conscious preparations are available upon request.
| Item | Description | Calories | Protein (g) | Allergens |
|---|---|---|---|---|
| Spaghetti Marinara | Tomato sauce, whole grain pasta, parmesan | 500 | 17 | Wheat, Dairy |
| Roasted Veggie Medley | Zucchini, squash, carrots, olive oil | 150 | 3 | None |
| Turkey Wrap | Whole wheat tortilla, turkey slices, cheese, spinach | 400 | 24 | Wheat, Dairy |
| Apple Slices with Peanut Butter | Fresh apples, creamy peanut butter | 180 | 4 | Peanuts |
Thursday
Thursday’s theme is “Harvest Fare,” highlighting farm-fresh produce and heart-healthy preparations. Local farmers supply seasonal vegetables and fruits whenever possible.
This day emphasizes colors and textures to engage even picky eaters. Nutritional balance remains top priority.
| Item | Description | Calories | Protein (g) | Allergens |
|---|---|---|---|---|
| Quinoa & Roasted Beet Salad | Red quinoa, roasted beets, goat cheese | 350 | 12 | Dairy |
| BBQ Pulled Pork | Pulled pork, whole wheat bun, coleslaw | 480 | 28 | Wheat |
| Sweet Potato Fries | Oven-baked, lightly seasoned | 220 | 2 | None |
| Mixed Berry Cup | Blueberries, raspberries, blackberries | 90 | 1 | None |
Friday
Friday brings a combination of comfort food and lighter options for a balanced end to the week. A rotating “Chef’s Special” adds extra excitement.
Students looking forward to weekend activities can fuel up with nutrient-dense meals. Several whole grain and gluten-free choices are featured.
| Item | Description | Calories | Protein (g) | Allergens |
|---|---|---|---|---|
| Chef’s Special Pizza | Whole grain crust, assorted toppings | 600 | 20 | Wheat, Dairy |
| Quinoa Salad Bowl | Quinoa, chickpeas, spinach, tahini dressing | 330 | 14 | Sesame |
| Carrot & Celery Sticks | Fresh sticks, ranch dip | 120 | 2 | Dairy |
| Chocolate Pudding | Low-fat, creamy dessert | 160 | 3 | Dairy |
Nutritional Standards & Goals
All lunches adhere to USDA guidelines regarding calorie counts, fat content, sodium levels, and vitamin intake. Each meal supplies at least one serving of fruit and one serving of vegetables.
Lean proteins, whole grains, and low-fat dairy are emphasized. Snacks and desserts never exceed recommended sugar limits.
“The Franklin County lunch program consistently delivers delicious meals that keep our kids energized and happy throughout the day.”— Parent Advisory Committee
Special Dietary Accommodations
Certified staff members manage allergen protocols to reduce cross-contamination risks. Gluten-free, nut-free, dairy-free, and vegan options are clearly labeled and prepared in designated areas.
Parents and students can submit dietary requests online or in writing. Our commitment is to inclusivity and safety.
Local Sourcing and Sustainability
Franklin County partners with regional farms and suppliers to minimize food miles. Seasonal produce arrives fresh and is incorporated into soups, salads, and sides.
Composting initiatives convert scraps into fertilizer for community gardens. Recycling programs also reduce cafeteria waste significantly.
“Knowing our lunch program supports local farmers and reduces waste makes me proud to be part of this community.”— School Sustainability Team
Community Feedback & Involvement
Monthly surveys invite students, parents, and staff to rate menu items and suggest improvements. Taste-testing events allow hands-on participation in selecting upcoming recipes.
Winners receive recognition and a chance to shadow kitchen operations. Collaboration strengthens students’ connection to their meals.
Tips for a Balanced Plate
Start with proteins and vegetables before adding grains or sides. Choose water or low-fat milk as your beverage to stay hydrated.
Limit sweets to occasional treats and focus on nutrient-rich options. Adjust portion sizes to match activity levels and personal health goals.
Healthy Habit Highlights
Encourage mindful eating by enjoying meals at a relaxed pace. Engage in moderate physical activity after lunch to enhance digestion and focus.
Use lunchtime as an opportunity to socialize while sharing positive mealtime behaviors. Model balanced choices to younger peers.
Upcoming Menu Innovations
Next semester, the lunch team plans to introduce plant-based protein entrees twice a week. Ethnic flavor weeks, such as Mediterranean and Asian Fusion, will add cultural variety.
Interactive salad bars and build-your-own taco stations are in development. Continuous improvement remains our focus.
Conclusion
Franklin County’s lunch menu exemplifies dedication to nutrition, taste, and community engagement. Daily offerings satisfy diverse preferences and dietary requirements.
Feedback loops ensure menus evolve based on real-world experiences. Join us in celebrating healthy, delicious lunches that energize our schools.
