Montague Area Public Schools Food Service Department
Montague Area Public Schools Food Service Department is committed to providing and serving foods that best enhance our students' academic, athletic and personal performance. Montague Food Service Department prepares breakfast and lunch for over 1000 students daily, preschool through 12th grade. U.S.D.A. guidelines are followed to ensure that our children are offered healthy choices at every age level. Each lunch includes a main entree and side choices of fat free chocolate or white milk, juice, fruit, vegetables and breads. All schools have a salad bar and over a dozen fruit and vegetable choices each day. Parents can also add special instructions to their child's account in order to inform the food service department of allergies and other menu instructions. Montague Area Public Schools participates in the Federal Free and Reduced Lunch Program.
Why you Should Support School Breakfast, even if your Kids Eat at Home
Free and Reduced Applications
Below are resources to assist you in completing a Free and Reduced application for your family. You may print Free and Reduced applications and bring the completed application to any school office.
Online Free and Reduced applications may also be completed here.
Breakfast and Lunch Menus
MAPS Real Food SEED Project
Student Engagement Every Day
Montague Food Service Department is in the first year of our MAPS Real Food SEED (Student Engagement Every Day) Project. The overall goal of the project is to help students make connections to the source of their food and the seasonality of Michigan products, specifically fruits and vegetables. We do this through a number of programs:
- Cultivate Michigan is our collaboration with students from Muskegon Area Career Tech Center’s Catering & Culinary Program who create new recipes from seasonal Michigan products and conduct taste test in all school buildings
- Fresh Thursday spotlights a special menu served on Thursdays in our elementary schools featuring chef created, made from scratch items
- Chef’s Table is our elementary program where we introduce and sample new real food recipe ideas in the classrooms and let the students decide if they should then be added to our Fresh Thursday menu
- Harvest of the Month features Michigan fruits and vegetables found locally during each specific month, introducing the concept of seasonality to students. Apples, Winter Squash, Cranberries, Brassica and Dry Beans have been highlighted so far this year. A monthly newsletter with links and videos is developed as a resource for teachers to incorporate Harvest of the Month activities into the classroom.
The Mercy Health Community Benefit grant has funded this project and MAPS Real Food SEED Project Coordinator, Lynn DeVlieg. Lynn can be contacted at firstname.lastname@example.org.