Hopkins Public Schools is at the forefront of school nutrition, offering students and staff quality, healthy meals each and every day. We believe that food must fuel our brain and help build strong, healthy bodies. In order to do that, we focus on whole foods—whole foods that come from local farms via our Farm-to-School program and from our school gardens.
The kitchens at all of our schools use high-quality, fresh ingredients to ensure each meal is not only tastes good but is good for the body. Whole grains, fresh fruits and vegetables, never-frozen meats, and calcium-rich milk are always on the menu. And did you know that our skilled chefs make nearly every meal from scratch? At the elementary and junior high schools, over 75 percent of the meals are made from scratch ingredients, and over 90 percent at the high school. Our scratch food is easier on the digestive system and contains far less chemicals, sodium, and preservatives than processed foods.
At Hopkins, we believe introducing children to a variety of foods early in life will broaden their taste palettes, allowing them to develop healthier diet. Both breakfast and lunch programs are available at all schools. Meals served in our cafeterias must meet Department of Agriculture guidelines. For more information about our meal program, visit our Student Nutrition and Lifestyle Services page.