CONTACT INFORMATION

Gus Travassos
Food Service Director
(617) 730-2499
travassosg@whitsons.com


Teresa Vidette  
Assistant Food Service Director
(617) 730-2436
teresa_vidette@psbma.org

Joanne Conneely
617-730-2415
joanne_conneely@psbma.org

Baker School
Mary Foote
(617) 879-4511

Brookline High School
Bonnie Hatzieleftheriadis
(617) 713-5115

Coolidge Corner School
Paulette Paula
617-879-4400

Driscoll School
Marijana Gojak
617-879-4266

Heath School
Evelyn Petroski
617-879-4550

Lawrence School
Sabrina Feltz
617-879-4310

Lincoln School
Daniel Foote
617-879-4610

Pierce School
Donna Odell
617-730-2488

Runkle School
Merima Kantardzic
617-879-4679







MEAL PRICING

K-8
K-8 Breakfast

$1.75
K-8 Lunch $3.25

High School

HS Breakfast

$1.75
HS Lunch $3.50
HS Premium Lunch $4.25
Reduced Price Lunch $0.40
Reduced Price Breakfast $0.30
Dairy/Lactaid Milk
Soy Milk
$0.75
$1.50
100% Juice $0.50

Adult Lunch                                  $4.25




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Recent Newsletters

Whitsons SimplyRooted Magazine FALL 2018 pdfPDF | HTML
Whitsons SimplyRooted Magazine SPRING 2018    pdfPDF HTML
Whitsons SimplyRooted Magazine WINTER 2018  pdfPDF | HTML
Local Purchasing

Ingredient Sourcing Emphasizing Local Product Providers

Local purchasing is an important part of our overall purchasing strategy and we therefore partner with local farms and vendors, whenever possible, to bring our customers real and clean food. We believe it is important to provide local produce, dairy and other main meal components for increased quality and freshness, and to support our local economies.

Whitsons Clean Initiative reaffirms our commitment to providing nutritionally balanced meals that are environmentally sound, economically viable and socially responsible. We will continue our search for organic, non-GMO and manufactured products, so our food is the cleanest, and most healthy food available anywhere!

We require all our vendors to adhere to the same strict quality guidelines as our regional and national suppliers. One requirement is that farms follow Good Agricultural Practices (GAP), including approved testing of their water quality and irrigation process. We also have safety and packaging expectations that must be in place to ensure that quality and integrity of all products are maintained, as well as HACCP plans, lot traceability, full ingredient and allergen disclosure and satisfactory third party audit results.

Our policy is to source locally whenever available and in season. We currently source an average of 52% of our product mix locally, either through our distributors or by developing partnerships directly with local vendors. Some of the core items sourced locally include produce, dairy, fresh bakery items, juices, coffee, pizza dough, dressings, pastas, and snacks. Our customers can expect to see continued expansion in the organic and non-GMO ingredients that we offer, such as more fruits and vegetables, pastas, sauces, dairy products, animal proteins, and more.

Wholesome Foods with Natural Ingredients

Our menus include locally sourced items whenever available and in season, featuring wholesome, natural ingredients and minimally processed foods. Whitsons expanded food philosophy includes:
  • Ingredients with zero trans-fats, unless they are naturally occurring
  • Milk that is rBGH free, fat-free or 1%, and does not contain high fructose corn syrup
  • Chickens that are raised without the use of non-therapeutic antibiotics
  • Chicken and pork products that are hormone free
  • Fresh fruits and vegetables every day
  • Entrees that are made with lean meats, low-fat cheeses and whole grain products
  • Meals that are free from MSG, partially hydrogenated oils, artificial colors, flavors and/or preservatives and high fructose corn syrup
  • Dolphin safe tuna
  • Cage-free shelled eggs (or pasture-raised when possible)
  • Yogurt that is 100% all-natural or organic
  • Hummus that is organic and tahini-free
  • Meals prepared with low fat cheeses and lean meats
  • Whole grain pastas, rice, breads, pizza crust, pancakes, waffles and other grain products
  • Balancing potato products and other starchy vegetable offerings with a primary focus on complex carbohydrates and non-starchy vegetables
  • Baking instead of frying
  • A variety of balanced choices to satisfy the needs of customers
  • Local products that are purchased to support family farms and local economies