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    About Seattle Public Schools Menus and Food Selection

    Our menus are planned to meet and often exceed USDA menu planning regulations for school meals and we are proactively working to incorporate the Institute of Medicine's recommendations for school meal programs.

    We have new initiatives partnering with local farmers and local chefs to create recipes that appeal to students and utilize fresh seasonal (local) ingredients.

    We welcome your feedback, menu and recipe suggestions – Please email:

    School Menus

    All Grades

    July 2020 MenuPDF icon

    Food Allergies and Special Diet Requests

    If your child requires a special diet consideration, please complete:

    The Diet Prescription form must be completed by a Licensed Physician when identifying a disability, or a Recognized Medical Authority (RMA) when identifying a non-disabling medical condition. For Diet Prescription purposes, a RMA includes a Licensed Physician, Doctor of Osteopathy, Licensed Physician's Assistant, ARNP or Licensed Naturopathic Physician.

    If you have further questions regarding food allergies please contact Nutrition Services Administrative Dietitian at 206-252-0677.

    Menu Highlights for the 2019-20 School Year

    Over the past several years, the U.S. Department of Agriculture (USDA) has put in place many guidelines to help students make healthier choices in the school cafeteria, based on the 2010 Dietary Guidelines for Americans. This year, in addition to further changes to the meal standards for breakfast and lunch, students will see changes outside of the school cafeteria as well. Food and beverages sold from vending machines, student stores and fundraisers will be affected by the new "Smart Snack" regulations.

    Proper nutrition is crucial to your child's success in school. Breakfast and lunch at school provides the right mix of fruits, vegetables, dairy, protein and whole grains to allow them to perform their best.

    School meals will continue to offer:

    • Calories and portion sizes that meet student needs based on grade level.
    • A variety of fruits and vegetables daily; highlighting dark green, vibrant red/orange vegetables and legumes/beans.
    • Lower saturated fat and zero grams of trans fat per meal.
    • Limited added sugars in all meals.