In a time when headlines often highlight what’s not working in public education, Greeley-Evans School District 6 is flipping the script—one tray at a time.
District 6 Nutrition Services isn’t just feeding kids; they’re fueling futures. With a bold commitment to scratch-made meals, fresh local ingredients, and inclusive menus, this department is setting a new gold standard in school nutrition—and the nation is taking notice.
Picture this: roasted chicken seasoned in-house, hand-rolled burritos, and mashed redskin potatoes served hot, with vibrant salad bars bursting with produce—available in every school. It’s not a dream; it’s lunch at D6.
But the impact goes beyond what's on the plate. Through programs like Culinary Classroom and Culinary Life Skills, students from kindergarten to high school are learning how to cook, read labels, and understand what healthy really means. It’s education that sticks with them far beyond graduation.
“All we want to do is make sure they are nourished so that their bodies are prepared to learn and their minds are prepared to thrive in the classrooms,” says Danielle Bock, director of nutrition services.
And D6 didn’t stop when federal meal waivers expired. Instead, they made a bold choice—investing $2 million of their own reserves to keep meals free for every single student. That decision paid off: over 20,000 meals are now served daily, reaching 94% of the student body.
“We struggled with student achievement a decade or so ago, and it is our job to move our schools in the right direction,” says Superintendent Dr. Deirdre Pilch. “To be able to do that, kids cannot be hungry.”
From partnering with local farmers to ensuring cultural relevance in every dish, the district is proving that food is more than sustenance. It’s a tool for equity, community, and lifelong health.
Greeley-Evans School District 6 isn’t just changing what kids eat—they’re changing what’s possible.