Food Services

Contact Us

Food Service Director:
Debra Brodeur
218-335-2203 ext. 1153

High School:
Amy Frank
218-335-2203 Desk Ext. 1105 & Kitchen Ext. 1107

Middle School:
Lisa Jensen
218-335-2203 Desk Ext. 1907

Elementary/ALC Schools:
Cassandra Schumaker
218-335-2201 Desk Ext. 5528 & Kitchen Ext. 5529

District Wide Menu Guidelines​
Our school menus provide a variety of choices that accommodate student preferences as well as meeting the guidelines established by USDA. The intent of the breakfast and lunch meal guidelines is to promote the consumption of fruits, vegetables, legumes and whole grains. Students are presented with the opportunity to enjoy their favorite foods, yet they are encouraged to try new menu items as well as the daily choices on the fruit/veggie bar. All the menus are analyzed to ensure they meet the established USDA guidelines

District Food Service Information

Offer vs Serve
Offer vs. Serve is a provision designed to decrease food waste and give students greater flexibility in choosing what to eat for their school breakfast and lunch.
General OVS Regulations:

  1. Four food items (individually or combined) are offered at breakfast. Students must choose a minimum of three food items; with one of those items being a fruit/vegetable serving.

  2. Five food items (individually or combined) are offered at lunch. Students must choose a minimum of three items; with one of those items being a fruit/vegetable serving.

Students may take smaller portions of the declined food item(s), so they can try it. The meal is priced as a unit (breakfast or lunch) whether the student takes 3, 4 or five food items, or smaller portions of the declined items. The student receives the most nutritional benefit when the entire meal is chosen and eaten.

Food Allergies
If parents have a concern regarding their child’s food allergies, please contact the food service office at 335-2201 ext.5015. It is important that we have this information prior to your child beginning school.
When a physician’s assessment reveals that food allergies may result in severe, life threatening reactions (anaphylactic reaction), the student is considered to be disabled and substitutions prescribed by the physician will be provided. Substitutions will be made on a case-by-case basis when supported by a statement signed by a recognized medical authority. In Minnesota, recognized medical authorities include physicians, physician’s assistants, certified nurse practitioners and registered dieticians. The information received by the school from the medical authority needs to include:

  1. The student’s disability and an explanation of why the handicap restricts the student’s diet.

  2. The major life activity affected by the disability.

  3. The food or foods to be omitted from the student’s diet, and the food or choice of foods that must be substituted.

The statement does not have to be renewed each year as long as there are no changes.
Many students with food allergies, food intolerances or obesity are not considered to be persons with disabilities as defined above. Each case will be handled on an individual basis depending upon the medical authority support.

Lactose Intolerance
State law specifies the responsibility of a school to provide substitutes for any child with lactose intolerance. With a written request from a parent/guardian, lactose-reduced milk will be provided. (The school will not make any other substitutions, such as juice, for lactose intolerant students).

Resource Links
Nutrition, wellness, and recipe information are available on the web. The Food Service Department provides these websites for your discretion. We do not endorse or guarantee the contents of these links.