Food Services

Carla Escribano, MS, RD, LDN Director of Food and Nutrition Services 412-749-3610 escribanoc@qvsd.org   Briana Halyak Administrative Assistant, Food Services 412-749-5089 halyakb@qvsd.org

All Quaker Valley students will have the accessibility to order Breakfast and Lunch for every instructional day. Meals will be served in containers that are sealed with a lid. The meals provided will continue to follow all of the nutritional guidelines, including all five food groups (milk, fruits, vegetable, meat, carbohydrate). All utensils and additional condiments will be individually wrapped and disposable. Students will be required to be six feet apart at all times on the serving line. This will be enforced by floor and seating decals. Keypads will not be used. Students will tell the cashier their lunch account number. 
 
On-Campus Hybrid Learning
Elementary meals will be provided in person four days per week at Quaker Valley Café. (Monday, Tuesday, Thursday, Friday). Wednesday’s drive-through will provide breakfast and lunch for elementary students through pick up at the Quaker Valley Middle School.

Secondary meals will be provided to on-campus students on Thursday and Friday. On Wednesdays, we will provide four days of food for online learning at home which can be picked up at the middle school drive-through.

100% Online Learning
Wednesday's drive-through will be available at the Quaker Valley Middle School to provide five days of meals (breakfast and lunch) for online learning students.

Elementary K-5

At the elementary schools, there is a lunch choice of five meals each day, the advertised meal as well as "Daily Alternate" meals. At the middle and high schools, in addition to the advertised lunch, there is a variety of a la carte items from which to choose as well as the Lunch Box Deli, Made to Order Salad, Homemade Pizza, Grab and Go, and chicken sandwiches. Please visit "Menus" on the left.

Federal nutrition standards govern our school meals as follows:

• Age-­appropriate calorie limits
• Larger servings of vegetables and fruits (Students must take at least 1⁄2 cup of fruits or vegetables to count toward the meal price)
• A wider variety of vegetables, including dark green, red/orange, and legumes
• Fat‐free or 1% milk (Flavored milk must be fat-free)
• More whole grains
• Less sodium