Lexington Public Schools


Kevin Silvia - Food Service Director Ext. 69107


Patricia St. Laurent - Asst. Food Service Director Ext. 69109


Christina Flutie, RD - Asst. Food Service Director/Catering  Ext. 69110


General Information Ext. 69108

(781) 861-2320 



Elementary School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50

Middle School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50

High School

Breakfast Reduced $0.30
Breakfast Full Price $2.00
Lunch Reduced $0.40
Lunch Full Price $3.50
Lunch - Salad Bar-Commons 2 $3.75
Lunch - Boar's Head Deli $3.75

*All meals include: Protien Choice, Fresh Vegetable Choice, Fresh Fruit Choice and Milk Choice. *Water is not included in the meal price.

Whitsons Culinary Group Lexington School District

Free and Reduced Price Food Services

Lexington Meal Charge Policy

Lexington Wellness Policy

pdfLexington Wellness Guidelines

2016-2017 Free and Reduced Lunch Application General Information

2016-2017 Free and Reduced Lunch Application

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Need an idea for a healthy breakfast or even a snack? This Blueberry Oatmeal...  Read More

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National School Breakfast Week (March 6th-10th)

This week is National School Breakfast Week, a national campaign that serves as a...  Read More

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Kevin Silvia @ March, 2nd, 2017

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School Nutrition News

Employee Spotlight: Christina Flutie

Whitsons’ Assistant Food Service Director and Catering Manager for Lexington Public Schools, Christina Flutie, was recently highlighted in the Lexington Musket. Christina is not only a Catering Manager and Assistant Food Service Director, but she is also a Registered Dietitian and a valued team member. Read the article in the Lexington Musket below. 


Flutie hired as new catering manager for Lexington Public Schools

by Ethan Kleppner and Allie Antonevich 

Almost half the students in Lexington Public Schools are served the school lunch every day. Provided by Whitsons Culinary Group, the food that students eat is a huge part of their daily experiences, giving them both the nutrition they need to grow, the energy often required to make it through those last few classes, practice and beyond.

Christina Flutie, who graduated from the University of Connecticut in 2015 to become a registered dietitian, started working with Whitsons last September as the assistant food service director for Newton Public Schools. This year, she has taken up the new position as assistant food service director and catering manager for Lexington Public Schools.  Flutie’s job responsibilities include coordinating catering events with the chef managers,  delivering catering, creating menus and complying with all health regulations. Additionally, she manages all employees at the different school levels. Flutie explains how food options change as students get older.“Food options differ in each school mainly due to the timing of the lunch periods. As you get older, you have more time for lunches, which means you have more options in the cafeteria,”Flutie said. “For example, at Bowman Elementary, the students only have 20 minutes for lunch,  and as they are younger, it takes them longer to eat and longer to get through the lunch line.  Therefore, their options are limited to allow them to get through the line efficiently and have more time to eat.”  

Although Flutie said that between 3,000 and 3,500 students (out of about 7,000 total) are served every day, there’s not much food wasted.  “We use leftovers wherever we can the next day of service. For catering, when food is leftover we encourage the clients who purchased the food to take it home or leave it in the employee fridges for lunch the next day,” Flutie said. “In the Elementary schools, we have a system in place where we know the exact count for meals at the beginning of the day. So the cafeteria workers only produce the numbers of each meal that they need. Following the school calendar to know when half days, field trips, et cetera are scheduled help us prepare for reduced counts as well.”Flutie’s work stretches far beyond the kitchen at Lexington High School. Her typical work day begins at 6 a.m., checking and responding to emails. Next is her place in the kitchen, where she has the task of organizing and solidifying the upcoming day’s events. She ensures the paper goods are stocked and the head chef has what he needs. Once that is completed and if there is free time, she travels to the schools to check in with employees, covering safety checks and overall work. Her afternoon is then spent back in her office with paperwork, and usually ends close to 3 p.m.  Each elementary school is fully staffed with three employees, Clarke and Diamond with six and Lexington High School with 18, where some are only part time. Flutie and her employees make sure to serve healthy options for the thousands of students who buy lunch every day. “When planning menus we must make sure that there are enough of these options so that every student completes a reimbursable meal,” Flutie said. “I am very involved in nutrition…[and when] working for a school, there are many strict USDA guidelines in which we must comply with.”

The work of Flutie and her employees is recognized and appreciated among high school students. Leina Fieleke, a senior who buys lunch fairly often, enjoys the food and overall experience.  “The lunch ladies are really nice and they memorize your order. They also have nicknames for students and that’s really sweet. The food is usually really good,” said Fieleke.  Flutie doesn’t anticipate much change in the future of food services, but she’s always trying to extend her reach.  “[Whether it is] doing presentations, meeting with students, marketing through our Facebook … I have a large background in nutrition and am excited to become involved in the Lexington School District,” she said. Matthew LaCombe, a chef manager at the high school, sees a positive trend already.  “People [have been] showing up on time, it’s been an improvement,” LaCombe said, also mentioning that employees seem to be more involved.  Flutie said she hopes for feedback from students, in order to continue providing healthy options for students that allow them to continue through their days.  “We are always looking for feedback and ways to improve and cater to the students’needs,” Flutie said.