RISE Charter School, a K‑8 charter on Idlewood Village Drive in Southeast Raleigh, has launched a pilot program that prepares all meals from scratch each day. The effort, partnered with local nonprofits Food Paradigm and Overflowing Hands, aims to provide fresh, nutritionally balanced meals to more than 500 students while remaining financially viable under the federal Community Eligibility Provision.
Student choice and fresh ingredients
Every Tuesday the cafeteria offers a “Taco Tuesday” menu where students pick shredded chicken, beef or a vegetarian option, followed by Spanish rice, pico de gallo, cheese, cucumbers, carrots with ranch, and a choice of yogurt, cantaloupe or watermelon. Fourth‑grader Jorge Barrera praised the new system, saying, “We get to pick our food and what we want, and we have a chef. It’s not like other schools where you get what they pick and not what you want.” Fresh fruits and vegetables have become a favorite among students.
Expanding the menu
Beyond tacos, the pilot includes themed days such as “Worldly Wednesday,” featuring beef keema, butter chicken with naan, and Indian cauliflower. Thursday’s menu plans include homemade turkey meatballs with pomodoro sauce and lemon‑garlic chicken. The school’s executive director, Dawn Arthur, said the goal is to expose children to a variety of cuisines while serving food they actually enjoy.
Operational challenges
Dean Ogan, a Food Paradigm board member and founder of Rocky Top Catering, oversees the culinary side. He explained that preparing 800 to 900 meals daily requires precise systems for purchasing, processing, and portion control. “When you’re preparing that many meals, the only way to really do it is with really good systems and processes,” Ogan said. Staff must track exact portions—down to the half‑cup of fruits and vegetables—to meet USDA requirements and secure federal reimbursements.
Financial sustainability
The pilot’s success hinges on whether the program can become cost‑neutral. RISE receives roughly $2.50 per breakfast and $4.50 per lunch from federal reimbursements, covering about 80% of the school’s $500,000 annual food program budget. Grants and community support currently fill the shortfall, but Arthur hopes the model can eventually operate without relying on volunteers.
“If we can operate this school food program at greater than 80% with the reimbursements filling the cost, then I think it’s an overall win for our school and for hopefully all schools,” Arthur said.
Community involvement
Volunteers from the partner organizations, parents, and other community members help staff the lunch line and educate students about where their food comes from. Ogan emphasized the importance of student buy‑in, noting that children who understand the nutritional value of their meals are more likely to choose healthier options.
The pilot will run through the school year, with results intended to guide other Raleigh schools and charter programs considering a similar scratch‑kitchen approach.
Original reporting: WRAL Raleigh — read the source article.
