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

Chris Faison
Chef
860-378-5793
faisonc@whitsons.com

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

Lawrence School
Mrs. Feltz
617-879-4310

Lincoln School
Mr. Foote
617-879-4610

Driscoll School
Mrs. Gojak
617-879-4266

Heath School
Mrs. Petroski
617-879-4550

Pierce School
617-730-2488

Runkle School
Mrs. Kantardzic
617-879-4679

Brookline High School
Bonnie Hatzieleftheriadis
(617) 713-5115

Baker School
Mary Foote
(617) 879-4511

Upper Devotion
Paulette Paula  
(617) 879-4947

Lower Devotion
Susan Crossley  
(617) 879-4429

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
K-8 Milk & Soy Milk $0.50
100% Juice $0.50

Adult Lunch                                  $4.25

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pdf2017-18 Free and Reduced Lunch Application General Information

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Students at Brookline High School enjoyed a “Build Your Own” Ramen Noodle Bar... 

Food Day Festival at Lawrence School

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Harvest of the Month: Peppers

Welcome to November! This month, here at Whitsons we would like to highlight our... 

November, 7th, 2017

Harvest of the Month: Apples

It is officially fall, which means it is not only the season for warm sweaters,... 

October, 16th, 2017

Spinach Quinoa and Roasted Butternut Squash Salad

Continue your summer of health with healthy recipes by Whitsons! Try our... 

July, 19th, 2017

Cooking with Cauliflower

It is officially summer time, which means that cauliflower is now in season. Here... 

July, 19th, 2017

Staying Healthy with Calcium

There are many vitamins and minerals that are essential to living a healthy life.... 

July, 19th, 2017

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Dine With Us

School meals are a healthy option, a great value and a huge convenience for busy families! We are committed to providing wholesome, high quality menus, prepared fresh daily from locally sourced ingredients whenever available and in season. We offer a variety of meal choices and Smart Snack options that meet NSLP (National School Lunch Program), HHFKA (Healthy Hunger Free Kids Act) and state nutrition guidelines and are analyzed and approved by a Registered Dietitian. We also collaborate with parents, students and school nurses to accommodate the dietary requirements of students with food allergies and other special diets. Please feel free to reach out to us at any time. We are here to help!

Nourishing Growing Minds

Our program is focused on high quality food, progressive nutrition education programs and excellent service. Key program features:

  • We emphasize wholesome, natural ingredients, whole grains, fresh fruits and vegetables, lean proteins and healthy snacks.
  • We offer a variety of allergen-free foods to accommodate students with allergies.
  • Our menus comply with the Healthy Hunger Free Kids Act and state and local wellness guidelines.
  • We educate children about making healthy choices, using our award-winning Nutrition Safari® and Smart ChoicesTM nutrition education materials.
  • Menus are changed monthly to introduce new seasonal specials, incorporating community feedback and the latest menu trends.
  • We support our menu offerings with comprehensive, age-appropriate marketing materials that encourage students to make healthy meal choices.

Wholesome Foods with Natural Ingredients

Our menus include locally sourced items whenever available and in season, featuring wholesome, natural ingredients and minimally processed foods. Highlights include:

  • Products sourced by Whitsons have Zero Trans Fats unless naturally occurring.
  • Our milk is rBGH free, fat-free or 1% and contains no high fructose corn syrup.
  • We source chickens that are raised without the use of non-therapeutic antibiotics.
  • We source products without artificial ingredients or High Fructose Corn Syrup (HFCS) wherever possible. Examples include breads, dressings, condiments, chocolate milk, etc.
  • We offer fresh fruits and vegetables every day.
  • We prepare our meals with low fat cheeses and lean meats.
  • We feature whole grain pastas, rice, breads, pizza crust, pancakes, waffles and other grain products.
  • We balance potato products and other starchy vegetable offerings with a primary focus on complex carbohydrates and non-starchy vegetables.
  • We bake instead of fry.

Understanding the Healthy, Hunger-Free Kids Act (HHFKA)

The purpose of the HHFKA is to ensure that meals are healthy and well balanced and provide students with all the nutrition they need to succeed at school. The good news is that much of the components of the HHFKA final ruling have already been in place in our school programs for some time, such as:

  • Whole grain offerings
  • Variety of fresh fruits and vegetables
  • Focus on lean protein choices
  • Smart Snack options
  • Fat-free and low-fat milk
  • Reduced sodium content

HHFKA mandates that school lunches have:

  • Age-appropriate calorie limits
  • Larger servings of vegetables and fruits
  • Increased vegetable protein offerings, such as beans
  • Smaller servings of proteins and carbohydrates

For additional details on the HHFKA, click here to visit the USDA’s Food and Nutrition Service website at:
www.fns.usda.gov/cnd/Governance/Legislation/CNR_2010.htm