Broward County Public Schools are spicing up their cafeteria offerings this year—and it’s not just the chefs calling the shots. High school students helped hand-pick many of the items that will appear on breakfast and lunch trays starting August 11, district officials said Wednesday.
Gone are the “boring biscuits,” as students put it during focus groups led by the district’s food and nutritional services team. In their place? Items like Philly cheesesteaks, tortellini, beef and broccoli, and chicken Caesar salad—all aimed at better reflecting students’ tastes and cultural backgrounds.
“They wanted more pasta dishes. They wanted more culturally diverse options,” said Elizabeth Seeley, a registered dietitian with the district. “And they wanted meals that they enjoy when they’re out at fast-casual dining restaurants. So we are going to provide those options for them.”
New lunch options this fall include a taco crisp, a gluten-free chicken enchilada empanada, and the “Broward Bowl”—a comfort-food combo of mashed potatoes, macaroni and cheese, gravy, and a chicken tender (spicy or regular). Vegetarian students haven’t been left out either: salads will now feature buffalo ranch fava bean crisps as a plant-based topper.
Breakfast offerings are also getting a refresh, with the addition of bacon, egg, and cheese tacos and guava pastelitos with pandebono bites—sourced from Miami’s Bread and Bread bakery.
A pretzel dog will also be available at schools that participate in the district’s after-school supper program.
Importantly, this will be the first menu rollout in Broward that eliminates artificial dyes, part of an ongoing effort to make school meals healthier and more appealing.
While breakfast will continue to be free for all students, the district’s universal free lunch program—previously funded through federal pandemic-era grants—has ended. Families will now need to apply to determine lunch eligibility through MySchoolApps.com.
The revamped menu reflects a broader trend in school nutrition: listening to students, meeting them where they are, and putting real choice on the tray.
