Over the past couple of years, we’ve highlighted moments, big and small, that remind us just how much school nutrition programs mean to the communities they serve, from stepping up in the wake of natural disasters to inviting students to shape their own menus. Taken together, these stories show how school meals provide so much more than just what’s on the tray.
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2025-26 SNA President Stephanie Dillard didn’t plan on a career in school nutrition—but every unexpected turn opened a new door to leadership, and now she is ready to help others grow, get involved and realize their own potential.
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Learn about space food with NASA’s annual HUNCH Culinary Challenge—a food science and culinary competition for high school student chefs to cook “out of this world” food, with the winning dish produced for astronauts aboard the International Space Station (ISS).
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SNA’s 2024-25 membership award winners exemplify what it means to serve with heart, resilience and passion. But what keeps them going? What makes the long hours, the navigation of changes and the challenges all worth it? We may know what they do “on paper,” but this year, we’re asking a deeper question: What’s their why?
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During SNA’s 2025 Legislative Action Conference, four SNA leaders shared how they’re working through rising costs, new regulations and staffing hurdles. Their advice? Stay flexible, plan ahead and lean on your peers.
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Heather Perry, SNA School Nutrition Employee/Manager Representative, shares her reflections on the progress made, lessons learned and the importance of raising employee and manager voices at every level of SNA.
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School nutrition teams are always finding creative ways to inspire young minds through food. At Warrick County School Corporation, the crew brings students behind the scenes, inviting them into the kitchen for fun, hands-on classes where they roll up their sleeves and cook right alongside the school nutrition team.
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When disaster strikes, the strength of a school community is tested in ways no training can fully prepare for. In the aftermath of an unexpected crisis, one district’s leaders, staff and supporters came together to navigate the unknown, support one another and begin the long road to recovery.
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High school senior Nathaniel Teres shares how he worked to improve food allergen labeling for school meals to make his school cafeteria inclusive and safer for students with celiac disease.
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“Superfoods” may be a trendy term, but the idea behind them isn’t new—nutrient-dense ingredients that promote overall health. Adding superfoods to school meals can make healthy eating easier (and tastier) for students without overcomplicating the menu.
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