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Stratford Public Schools

Stratford, Connecticut

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Categories À la carte foods and beverages; Resources used; Adopt marketing techniques to promote healthful choices; Make more healthful foods and beverages available
Problem Overview
  • 7,567 total students near Bridgeport in southwestern Connecticut
  • 23 percent of students eligible for free and reduced-price school meals
Program/Activity Description After a training session offered by the Connecticut Child Nutrition Program, the Stratford public schools formed a comprehensive school health committee. Members include the health department director, community health service administrator, director of school nursing, director of public health nursing, high school nurse, high school health educator, director of the school-based health facility, physical education teacher, dairy council nutrition specialist, and school food service director. One of the committee’s goals has been to limit student access to high-fat/high-sugar foods in the school setting.

As part of efforts to create healthier nutrition environments, a chef from the food service company spent a day at each high school demonstrating nutritious meals and introducing new menu and à la carte items to students. The event featured a grilled veggie wrap with fruit cobbler and introduced premade salads (e.g., chicken Caesar, chef), a fruit/granola/yogurt parfait, and pizza with vegetable toppings. New items are now on the à la carte line, whole-grain breads are now offered at the deli bar, and all beverages have been reduced to 12-ounce serving sizes.

In the Stratford elementary schools, snacks are now limited to healthier, lower-fat choices, such as a wide variety of baked chips. During March 2003, one elementary cafeteria conducted a fruit and vegetable challenge. Each teacher kept a running tally of the fruits and vegetables that kids ate during lunch.

According to the food service director, “The enthusiasm among the kids was more than I could have ever imagined. On some days, we sold eight times the usual numbers of apples! This program was the most successful that I have ever seen. I hope that it will have a lasting impact on students.”

Program/Activity Outcome
  • In secondary schools, students are buying the new items on the à la carte lines: premade salads, granola/yogurt parfaits, whole-grain breads at deli bars, vegetable pizzas, and a full line of baked chips.
  • Secondary schools offered a successful program, “salad creations,” where students customize their salads by choosing their toppings and dressings.
  • One secondary school replaced a soft drink machine with a water and juice machine, and all beverages in the district have been reduced to 12-ounce portions.
  • In elementary schools, snacks are now limited to nutrient-rich options. Carrot and celery sticks with ranch dressing were added to the menu, and special promotions were used to increase the intake of fruits and vegetables.
Story Highlights Keys to Success:
  • Comprehensive school health committee: This committee, of which the food service company hired by the school is a member, has been an effective example of doing more together. The group meets monthly to share ideas and provide support for positive changes.
  • food service company resources: Corporate resources have been used to augment local efforts, including a visit by a corporate chef to local schools, colorful nutrition and physical activity banners and posters, and nutrition/activity tips on every menu.
  • Materials from USDA Team Nutrition and Connecticut Child Nutrition Program: Free resources from these agencies, such as posters of produce and the Food Guide Pyramid, have provided marketing and educational tools.
Future Plans:
  • Reevaluate vending and explore vending options for milk and healthier snack items. Work with athletic departments to reduce, or eliminate availability of soft drinks in secondary schools.
  • Form a committee of secondary students to discuss school cafeterias and to serve as a focus group for evaluating new menu and vending options.
  • Repeat the fruit and vegetable challenge at a minimum of two elementary schools. Introduce a nutrition education CD-ROM to elementary schools.
  • Bring the corporate chef to middle schools to promote nutrient-rich combo meals—grab-and-go items such as soup and salad, sandwich and soup, or yogurt and sandwich.
  • Continue working with the school health committee to plan improvements in food offerings and to educate parents with such events as a forum on childhood obesity.
Words of Wisdom "Collaboration and 'buy-in' of students and staff helped foster changes and sparked enthusiasm. This helped encourage students to try new and healthy food items." — Robin Rivet, General Manager, Sodexho School Services, Stratford Schools
Program Contact Robin Rivet


Page last reviewed: February 27, 2013
Page last updated: February 27, 2013
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