The District recognizes the importance of creating a culture where school communities have access to and choose healthy, delicious, locally-grown, fresh, and culturally-relevant foods with emphasis on Farm to School.
The District shall:

1) Strive to decrease the use of processed foods when possible and to attain food system approach strategies, including composting food wastes.

2) Implement standards and nutritional guidelines that meet or exceed the minimum Federal Regulations of 2016 for all foods and beverages sold to students on the school campus during the school day.
a. Follow USDA Smart Snacks in School nutrition standards at the District and school levels
b. Implement standards by 2020 for all foods and beverages provided to students during the school day consistent with Federal Regulations of 2016.
c. Communicate school meal nutrition standards to all stakeholders via the BPS Food Service Department website.

3) Avoid using food for punishment or reward.

4) Provide students with access to a variety of nutritious, appealing and locally sourced to the extent possible, foods that shall accommodate the religious, ethnic and cultural diversity of the student body.

5) Ensure that students with food allergies will be accommodated.

6) Ensure CPR, first aid and food allergy training for appropriate staff (e.g. teacher/staff assigned to lunch supervision).

7) Ensure all foods served meet all safety standards.

8) Provide students with safe, unflavored drinking water throughout the school day at no cost (e.g., cafeteria, classrooms)

9) Provide school meal environments that are clean, safe, and pleasant with adequate time to eat, minimally 10 minutes for breakfast and 20 minutes for lunch.

10) Participate in available local, state, and federal nutrition and/or school meal programs that are evidenced-based or grounded in research to increase access to healthy options and healthy eating.

11) Teach, encourage, and support healthy eating by students, including marketing and advertising only those foods and beverages that meet the Smart Snacks in School Nutrition Standards.  Schools will provide age-appropriate, sequential nutrition education (e.g. CATCH Nutrition Education Curriculum in grades PreK-8) as part of a comprehensive school health education curriculum and consistently promote healthy eating throughout the school environment.

12) Align food service initiatives with health education curriculum.

13) Ensure that food service directors, managers, and staff are provided with annual professional development in the areas of food and nutrition consistent with the required USDA Professional Standards for State and Local Nutrition Programs.