Fairfax County FNS has committed to put salad bars in all 141 district elementary schools, with 31 scheduled to open every year until all sites are equipped. Also, a line of specialty salads and sandwiches under the Fresh Express brand debuted this year in the middle and high schools to provide commercial-quality alternatives, along with rotisserie ovens turning out chicken for entrees as well as sandwiches, salads, burritos and soups. Further, instead of traditional monthly elementary school menus, an annual calendar menu is being issued at the beginning of each school year with all menu items planned for each day from September to June, including Meatless Mondays once each month. To add some excitement, seasonal daily outdoor barbeques will be available at secondary sites during the year, while elementary schools will get the option of a barbecue in place of the regular menu one day out of the school year. The FNS barbecue team will travel to different school sites throughout the year and host a barbecue on school grounds to offer a fun change to the regular menu. Barbecues will also be a highlight of the district summer feeding program, with 10 locations throughout the county offering burgers, hot dogs, chicken patties, grilled cheese, fresh fruits/vegetables and milk. Fairfax County also recently received a grant to implement universal breakfast in the classroom at four sites and has been approved to participate in the USDA Super Snack At-Risk Afterschool Meals Program. On the sustainability end, Fairfax FNS has successfully achieved becoming polystyrene free by 2016 with all schools now using eco-friendly trays, removing more than 17,000,000 trays annually from the waste stream while saving the department some $300,000, along with a decrease in solid waste removal fees of up to $30,000.