1. Centralized kitchen: Many school districts have a centralized kitchen where meals are prepared for multiple schools. These kitchens are often equipped with large-scale cooking equipment and staffed by trained food service personnel. The meals are then transported to the individual schools, where they are served to students.
2. School kitchens: Some schools have their own kitchens where meals are prepared on-site. These kitchens may be smaller in scale compared to centralized kitchens and may be staffed by fewer food service personnel. The meals are prepared and served fresh to students at the school.
3. Food catering companies: Some school districts contract with food catering companies to provide school meals. These companies operate independently of the school district and are responsible for preparing and delivering the meals to the schools.
4. National School Lunch Program (NSLP): The NSLP is a federally funded program that provides free or reduced-price meals to students who meet certain eligibility requirements. The program provides reimbursement to schools and institutions that serve meals that meet nutritional standards set by the U.S. Department of Agriculture (USDA).
5. Local partnerships: Some schools collaborate with local businesses or organizations to provide school meals. These partnerships can include purchasing fresh produce or other food items from local farms or businesses, or involving community members in the meal preparation process.
6. Student involvement: In some cases, schools involve students in the preparation or planning of school meals. This can take various forms, such as offering cooking classes or allowing students to participate in decision-making processes related to the school menu.
It's important to note that the specific source of school lunches may vary from one school to another, and some schools may use multiple sources to provide meals to students.