Wednesday April 4, Boston Public School’s Department of Food & Nutrition Services (FNS) in partnership with Whitsons Culinary Group launched a travelling salad bar program at the Nathan Hale School in Boston’s Roxbury neighborhood. 

The salad bar was overwhelmingly well-received by students and staff at the Hale School, thanks in large to the support of the entire FNS team and Principal Sandra Mitchell-Woods.  Students were offered fresh lettuces, cherry tomatoes, sliced peaches, cucumbers, shredded carrots, low fat shredded mozzarella, and garbanzo beans as a side salad along with a choice of whole grain mac and cheese or a whole grain turkey sandwich. 

The Nathan Hale is one of our “Satellite Schools” – schools without a kitchen on site – serviced by Whitsons Culinary.  Between the spring and fall of 2011, FNS launched permanent bars in 5 high schools with full cafeterias.  The travelling salad bar is a pilot project with the intention of increasing the availability of fresh fruits and vegetables at Satellite Schools, and fostering food equity across the district. 

Pending a positive response from students and staff, the program will expanded with additional travelling salad bars next year.

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