HVS Food Service Department
Huron Valley Schools Food Service Department is committed to providing and serving foods that best enhance our students' academic, athletic and personal performance. HVS' Food Service Department prepares lunch for over 6000 students daily, preschool through 12th grade. U.S.D.A. guidelines are followed to ensure that our children are offered healthy choices at every age level. Each lunch includes a main entrée and side choices of 1% chocolate or white milk, juice, fruit, vegetables and breads. Many schools offer a variety of ala carte items that can be purchased separately.
Food Service News
Free & Reduced Lunch Information
Free & Reduced Information 2017-2018
Children need healthy meals to learn. Huron Valley Schools offers healthy meals every school day. Students may buy lunch beginning at $2.50 and breakfast for $1.00. Your children may qualify for free meals or for reduced price meals. We sell reduced price lunches for $.40 and breakfasts for $.30. If a doctor has determined that your child has a disability, and the disability would prevent the child from eating the regular school meal, the school will make any substitution prescribed by a licensed physician at no extra charge. The physician's statement, including prescribed diet and/or substitution, must be submitted to the food service department at your school.
Elementary Lunch Menu
Elementary School Menu - coming fall 2018
Elementary Lunch Menu Information
Middle School Lunch Menu
Muir Middle Schools Menu - coming fall 2018
Oak Valley Middle Schools Menu - coming fall 2018
White Lake Middle Schools Menu - coming fall 2018
High School Lunch Menu
Lakeland High School Menu - coming fall 2018
Milford High School Menu - coming fall 2018
Credit Card Payments
To make a credit card payment for your child's lunch account, please visit our Family Access page. In Family Access a 'make online payment' button is available under the food service link. You will be redirected to Payschools and you can complete your payment there.
Due to new requirements in child nutrition programs, many of the products are in the process of being reformulated by manufacturers. As the carbohydrate counts are certified we will list them in this area. For immediate information regarding elementary items, please contact Pat Chamberlain, Muir Middle School 248-684-8064.
10 Tips Nutrition Education Series
The Ten Tips Nutrition Education Series provides consumers and professionals with high quality, easy-to-follow tips in a convenient, printable format. These are perfect for posting on a refrigerator. These tips and ideas are a starting point. You will find a wealth of suggestions here that can help you get started toward a healthy diet. Choose a change that you can make today, and move toward a healthier you.
Below are helpful resources you can use:
USDA Choose MyPlate
Let's Eat for the Health of It
Fuel Up to Play 60
Changing the Scene - Improving the School Nutrition Environment
USDA Recipes for Schools
USDA Recipe Finder
MyPlate for Kids: Make Half Your Plate Fruits and Vegetables Poster
Fruits and Vegetables Galore: Helping Kids Eat More
Best Practices: Handling Fresh Produce in Schools
Centers for Disease Control (CDC) Fruits & Veggies: More Matters
Better With Beans (Legumes)
Grains With Gusto
Increasing Dietary Fiber
Reducing Sodium Intake
Read It! Poster
Trimming the Fat
USDA Foods Toolkit
U.S. Department of Agriculture (USDA) Information
USDA Unveils Historic Improvements to School Meals
In an effort to curb the rise in childhood obesity and related health issues, the U.S. Department of Agriculture's (USDA) Food and Nutrition Service published the final rule establishing new national nutrition standards for school meals on January 26, 2012. The new meal pattern for the National School Lunch Program will be effective July 1, 2012; changes to the School Breakfast Program will be phased in beginning July 1, 2013. The new requirements raise the standards for school meals for the first time in more than 15 years.
Nearly 32 million children participate in school meal programs every day; the healthier meal standards are a key component of the Healthy, Hunger-Free Kids Act, supported by First Lady Michelle Obama as part of her "Let's Move" campaign. USDA built the new rule around recommendations from a panel of experts convened by the Institute of Medicine using key changes from the 2010 Dietary Guidelines for Americans. The new guidelines are designed to encourage the types of changes at school that many parents are already trying to encourage at home, such as offering both fruits and vegetables each day, using more whole grain products, making portion sizes age appropriate and reducing amount of saturated fat, trans fats, sodium and added sugar.
I'd like to note that the USDA received an unprecedented 132,000 public comments on its proposed standards and made modifications to the proposed rule where appropriate, for example, the limit on corn and potatoes was lifted. The major change from current requirements as compared to the new requirements focus on: At lunch, students must be served larger portions of fruits and vegetables each day, there are weekly requirements for dark green, red/orange vegetables and legumes. At least half of the grains must be whole grain-rich beginning July 1, 2012. Beginning July 1, 2014, all grains must be whole grain rich. Any unflavored milk must be 1% and all flavored milk must be skim or fat free. An additional requirement is that drinking water must be available for students in the eating area without restriction.
Over the past several years, the HVS Food Service Department has kept ahead of the curve by making changes gradually and students have become more acceptable of healthier options. For example, this school year, 75% of our grain products are whole grain, all of our milk is 1%, we are increasing the amounts of fruits and vegetables offered every day. For example, middle and high schools now offer a side salad, a hot vegetable, small fry (in soy oil), fresh fruits, canned fruits in natural juice, carrots and veggie medleys as choices of fruits and vegetables. Lakeland only served fries three times per week and has begun to conduct "samplings" of fresh steamed, roasted vegetables such as asparagus, squash and sweet potatoes. We are working with a new produce supplier from whom we can get fresh, locally-grown products. With food service funds, we purchased a new steamer/kettle unit which allows us to cook in a healthier way.
We are working on gathering a group of elementary students to sample and evaluate whole grain pizzas which they would find acceptable for next school year. As we try new products, we are actually observing less tray waste; breakfast participation has increased 18% over last year and lunch has increased 2%.
The Federal Government is providing an additional $.06 per lunch if we comply with these changes. For all of us who grocery shop, we know $.06 doesn't go very far. But we will do our best knowing that nutrition is not nutrition if it's in the trash can. We want to involve students in testing food. We want to involve all areas of the school campus and promote a unified nutrition message: Schools should offer healthy, wholesome meal and snack items at school, in vending machines, in school stores, and use non-food items as classroom rewards and for fundraisers. This challenge is worth it; it is in the best interest of our children!