Fairfax County Public Schools recognized its Food and Nutrition Services kitchen managers and staff on May 6 in celebration of National School Lunch Hero Day. The division highlighted the teams who serve more than 100,000 student meals daily, emphasizing their role in supporting student well-being.
The recognition aims to spotlight not only technical excellence but also the positive relationships kitchen teams build with students across school communities. Twelve kitchens were selected for their achievements in health and safety, adaptability, customer experience, leadership, and increasing participation in meal programs.
Among those honored were Annandale High School, where staff serve over 1,000 meals a day and support community feeding during special events; Brookfield Elementary School for creating a welcoming environment for all students; Hayfield Secondary School’s distribution team for reliability across multiple schools; Herndon Elementary School for consistent high standards; Katherine Johnson Middle School for boosting breakfast participation by 12%; Lemon Road Elementary School for personalized service; Lynbrook Elementary’s small team serving large numbers efficiently; Mount Vernon High’s distribution staff supporting multiple locations; Orange Hunt Elementary’s collaborative teamwork; Spring Hill Elementary’s focus on customer satisfaction; Union Mill Elementary’s supportive atmosphere; and Woodburn Elementary’s commitment to organization and care.
According to the release, these teams embody the values of Fairfax County Public Schools’ Food and Nutrition Services through dedication to wholesome food served with kindness. Their work is described as making a meaningful difference each day by ensuring students are nourished and cared for.
The division said it deeply appreciates the hard work of its food service employees as they continue to provide safe environments where every student receives nutritious meals.
