Food Service

Chartwells School Dining Services brings fresh ideas and innovative

concepts to school dining services. Chartwells currently manages over

550 public school districts. These districts range from one to hundreds

of individual school locations. We serve approximately 2.5 million

students in over 4,000 elementary, middle, and high schools across the

country. Our customers include kindergarten through twelfth grade,

school staff, administration, parents and community members. With over

8,000 associates, we are dedicated to providing our customers with the

best school-dining program possible.

The Chartwells Promise:

Nourishing students is not only our business; it's our commitment to the

communities we which we serve. Chartwells is a diverse family of

dedicated food and nutrition specialists serving the academic community.

We deliver customized solutions that benefit our partners through

innovative programs.

Chartwells commitment to serving nutritious foods to students:

Chartwells' menus are nutritionally balanced. We meet or exceed USDA

menu requirements for menu planning. Our menus support the Dietary

Guidelines for Americans and MyPyramid. Our dieticians support districts

in menu development and nutrient analysis of recipes. Our programs make

it easier for students to choose more healthful foods.

As your school food service provider, Chartwells looks forward to

serving your child nutritious meals planned according to our new

Food and Nutrition Guidelines, developed by registered dietitians to

promote student health and wellness and to be earth and community

friendly. Below is what you can expect to see, and not see, on the

menus we plan for the 2010-11 school year.

OUR SCHOOL MEALS- WHAT'S IN....

· At least one whole grain and serving of fruit at every meal

· Fresh fruit and fresh vegetables at least twice per week

· Orange fruit at least once per week

· Dark green/orange vegetables at least 3 times per week

· Beans and other legumes at least once per week

· Locally grown produce

· Cage free shell eggs, sustainable seafood, and poultry without routine use of antibiotics

· Lean proteins including vegetarian and plant based

· Reduced fat cheese, dressings, and spreads

· Vinegar and oil alternative to salad dressing

· Foods seasoned with low sodium herbs and spices

· Hormone free skim or low fat milk with no artificial sweeteners

· Lower sugar and higher fiber breakfast cereals

· Right sized muffins and cereal bars with no sugar as 1st ingredient

· Small controlled portions of syrup and jelly

AND WHAT'S OUT....

· Deep fried foods or artificial trans fats

· Salt packets, salty snacks, or MSG

· Eliminating pickles and reducing cured salty meals

· Sugar packets, donuts, or pastries

· Fewer sweet desserts

If you have questions or comments about our food service program, please contact Dan Carlson @ 231-821-1731 or via e-mail dcarlson@holton.k12.mi.us.

Chartwells Web Site

Holton Public Schools uses only Prairie Farms milk

Farm To School