Between strict funding, nutritional requirements, shifting tastes, and a teenage student body that is both diverse and hungry, providing school food requires experimentation and thinking outside of the box. 

As our state expands the free lunch and breakfast program, our school is continuously working to improve its quality. This includes the introduction of new items that incorporate more cultures including Nordic Waffles, chicken tikka masala, sambusas, and gyros. 

These have been introduced through new “Try-It Tuesdays.” Minnetonka Nutrition Services stated on their new Instagram account, @tonkafresh, that students loved pupusas, a traditional item from El Salvador and Honduras, and will be adding them to the menu. Along with these new entrees, the lunch department is also offering more variety with vegetables and better quality fruit because of student feedback from a recent survey. The changes seem to be moving in the right direction, but not everyone is pleased. 

Students appreciate the new diversity, praising the pupusas and chicken tikka masala, while still taking issue with the overall quality. Zoe Garcia, ‘25, described being “glad they’re trying new stuff” while still finding the usual lunch “kind of nasty.” Evelyn Ring, ‘25, thinks they are “doing a good job exploring new varieties” but mentioned that they may not be picking the best quality options. Students are relieved they are improving the fruit, with Madelyn Clough, ‘25, describing it as “normally squishy” but still a “seven out of ten.” On the other hand, Johnny Pops and frozen yogurt are improving the overall quality of lunches by adding to the basic grains, protein, fruits, and vegetables that schools are required to serve. Jack Errington, ‘27, enjoyed the “unique taste” of a Johnny Pop. So, if you usually bring home lunch, you might want to consider trying school lunch soon to check out the latest changes.