Faribault Public Schools (Minn.) picked Taher, Inc. over four other qualified vendors for its new food service contract. Finance director Barbie Roessler said Taher was the most reasonably priced and committed to scratch-made food. Six weeks in, staff say kids are finishing their meals, and the team is swapping out less popular items school by school. Minnesota already provides free school meals.
Why it matters for directors: An RFP can win on price and quality at the same time if scratch cooking and menu flexibility are written into the scoring. After launch, a six-week menu review keeps participation climbing.
Massachusetts launched a Strengthening School Breakfast Challenge on Oct. 23, urging schools to reach at least 60% breakfast participation by serving breakfast at main entrances, offering a second chance to eat later in the morning and promoting it to families. The state says that in fall 2025 about 291,792 students ate school breakfast each day, compared with 588,654 at lunch, even though meals are free for all students. Salem Public Schools' superintendent says moving breakfast into the classroom at one elementary school raised participation from 42% to 90%. Project Bread, New England Dairy and the Eos Foundation are offering technical help, and Eos offers grants of up to $20,000 per school for Breakfast in the Classroom.
Why it matters for directors: Free meals alone don't fill the breakfast gap; where and when breakfast is served does. Compare your breakfast and lunch counts by school and pilot grab-and-go or classroom breakfast where the gap is widest.
Kent School District has become the first district in Washington to serve certified halal meals, according to education advocacy nonprofit OneAmerica, which announced it on Oct. 22. The change will reach hundreds of students, and community members had been advocating for it since December 2025. Kent High School freshman Safa Malekzai said it feels 'absolutely amazing' to see meals that fit her life and culture, and Spencer Pan, the district's executive director of technology and partnerships, called it a win for all students.
Why it matters for directors: Students who can't eat the menu don't count toward participation. Ask families and student groups which dietary needs keep kids out of the line, then check whether certified products fit your bids.