The team takes pride in cooking many of the meal components from scratch.

Parents help staff charter school after foodservice provider backs out

The Village School’s simple approach of one vegetarian entrée made from scratch each day boosts participation.

When a school district in Oregon trimmed charter schools from its nutrition services program in 2011, The Village School came up with its own plan to create high-quality meals for students and staff.

A parent at the school and former catering professional, Toña Aguilar, penned a business plan along with another parent that centers on healthy, affordable menus made on site using a bounty of local ingredients.

Aguilar is now the foodservices coordinator and executive chef

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