-Svetla Tomanova
On a balmy spring day, a new food service model was introduced to the students of Green Run High School: a food truck.
It all started during COVID-19 when the Office of Food Services began offering food deliveries to two apartment communities. The humanitarian efforts continued for several months, and the idea for a food truck came to fruition soon after.
The truck was donated by the transportation department and retrofitted by Venture Food Trucks. Other sponsors included the No Kid Hungry nonprofit organization, the Hansen Family Foundation, OnieTonie Designs and various Virginia Beach City Public Schools departments.
“We are always looking for creative avenues to engage students in school nutrition programs, whether it be through healthy scratch-cooked meals offered in the cafeterias, or nutrition education and school gardens,” said Viorica “Vicka” Harrison, director of the Office of Food Services.
This school kitchen on wheels will be another serving line for school cafeterias and help reduce wait times, especially in high schools during One Lunch. The food truck offers the same menu as the cafeteria and is capable of serving about 200 meals a day. Green Run High was the first school to enjoy the food truck but more schools will experience this treat in the coming weeks. The Food Services office is planning on bringing it to every high school. If there is interest, they will extend the program to middle schools.
Simple, colorful and happy – that is how Troy Summerell, an artist and founder of OnieTonie Design, envisioned this truck.
“Veggies and fruits are part of the menu, and so it was fitting they take a central stage on the truck’s design,” said Summerell. “It is great to support this innovative effort.”
The nice weather brought many students outside keen to sample the truck offerings, and of course, the food truck special: the Cuban sandwich, which was the most popular choice for the day. Other items on the menu included Big Daddy’s Scratch Ready Pizza, Sloppy Joe on Bun, Fresh Entrée Caesar salad, tater tots, fresh fruit, veggie salads and milk. Everybody’s enthusiasm was palpable.
“It has been a long road and it is pretty exciting to see the students’ enthusiasm in the food truck,” said Rachel Amato, assistant director of the Office of Food Services. “That is why we are here – to provide what kids love, but in a healthy way.”
The Office of Food Services will use this truck offseason for catering events to produce extra funding for their initiatives.
Aside from serving healthy and tasty food, Harrison hopes that this fun, exciting and unique model will help market the Scratch Cooking Initiative and increase student participation in school meals.
“This is an ongoing effort,” Harrison added. “Our school nutrition professionals are always developing new recipes and ways to appeal to our very diverse student body while increasing scratch and speed scratch menu items by at least 5% per year in all cafeterias. Pairing healthy food choices with an outdoor atmosphere reinforces the division’s commitment to supporting our students’ health and wellness – we can’t wait to bring the food truck to a school near you.”
