Food is Medicine, and it Starts in the Cafeteria: Littleton Public Schools Hosts Regional Roundtable to Showcase School Meals as a Health Solution

LITTLETON — On Thursday, June 5, Littleton Public Schools hosted over 20 school districts, health professionals, chefs, nonprofits, and government leaders for the School Nutrition Exchange: Northeast Regional Roundtable — a regional event focused on how school meals can improve children’s health and support environmental goals.

Held in partnership with Action for Healthy Kids, the roundtable showcased Littleton’s nationally recognized efforts to serve scratch-cooked, locally sourced, and sustainable meals, proving that food can be a powerful solution to chronic disease, food insecurity, and climate change.

“When we embrace food as medicine and cafeterias as classrooms, we’re no longer just serving lunch — we’re shaping health,” said Leah Botko, Director of Nutrition Services for Littleton Public Schools.

The event drew support from the Massachusetts Department of Elementary and Secondary Education, with attendance from key partners, including Rob Leshin, the Director of the Office for Food and Nutrition Programs.

Representatives from the John Stalker Institute of Food and Nutrition were also present and led a cooking demonstration of a scratch-cooked corn salad — seasoned with spices and acids instead of salt — to show how healthy food can still be full of flavor.

Local school nutrition partners came to network and brainstorm healthy meal solutions, including Boston Food Hub, Massachusetts Farm to School, Fork Farms hydroponics, Ahimsa, and Fat Moon Farms. The day concluded with a farm tour at Spring Brook Farm in Littleton, highlighting the importance of connecting schools directly with local agriculture.

“This is how we reverse the epidemic of preventable disease in kids — starting with what’s on their plate,” said Dr. Manasa Mantravadi, pediatrician and speaker at the event.

Littleton Public Schools is committed to demonstrating that the future of public health and climate resilience begins with what’s on the lunch tray, and that meaningful change is already happening in local school cafeterias:

• Scratch Cooking: Fresh meals are made daily using real, whole ingredients.
• Local Sourcing: 57.87% of produce, 100% of seafood, and 2.58% of meat come from local farms and food hubs.
• Sustainability: Reusable trays and utensils have reduced carbon emissions by 89% in one year. All Littleton schools compost food waste.
• Nutrition Education: “Friday Try Days” introduce new fruits, veggies, and plant-based items. Students receive colorful food fact cards from Massachusetts Farm to School.

“The food in Littleton’s cafeterias is the best I’ve experienced in 27 years,” said Lyn Snow, Littleton’s Director of Student Services. “I’ve seen students with allergies or medical conditions eat safely and confidently, thanks to the intentional support they receive. And I’ve seen our menus celebrate the cultural backgrounds of our families, something that’s so important for helping students feel seen and valued. It’s no exaggeration to say that our cafeterias are some of the most inclusive spaces in our schools.”