Welcome to Cafeteria Confessions! Join our host, Emily Chatelain, CEO and Founder of School Food and Wellness Group, as she kicks off our new podcast dedicated to school nutrition and wellness. In this debut episode, we introduce the show’s mission: to celebrate the leaders and innovators devoted to serving healthy meals and enhancing student success. Each episode will feature insights from experts in school nutrition and education who are making a real difference in schools across the country.
At School Food and Wellness Group, we’re committed to building sustainable meal programs that go beyond feeding students. Our programs are crafted to educate and inspire students, empowering them to make healthy choices for life. Working in school food is often a tireless and unsung role, and this podcast aims to honor those who go above and beyond to nourish students with understanding and dedication. Cafeteria Confessions will bring you the voices and stories that remind us why student wellness matters.
Subscribe now, and don’t miss a single inspiring episode!
Every school meal starts with the same goal: feed kids well. But creating healthier school environments takes more than simply putting better food on the tray.
In this episode of Cafeteria Confessions, we sit down with Nancy Easton, founder and executive director of Wellness in the Schools, to look at the bigger picture of child nutrition. Nancy shares what she has learned from two decades of working with schools to expand scratch cooking, train school food staff, introduce students to new foods, and make physical activity part of the conversation around student health.
We also dig into the systemic barriers that make change so difficult, from limited funding and outdated infrastructure to procurement restrictions, staffing challenges, and the need for stronger policy. And with examples from New York City and the 200 districts participating in ScratchWorks, Nancy shows what can happen when districts, community partners, and policymakers work toward the same goal.
Because feeding kids well isn't just about what's on the tray. It's about building a system that makes healthier choices possible.
Want to learn more about Wellness in the Schools and their resources? Visit wellnessintheschools.org.
19 Aug 2026
Making School Lunch a Brand
Why do some school meal programs thrive while others struggle to get students to participate?
In this episode of Cafeteria Confessions, we sit down with Jeannette Acevedo-Isenberg of Downtown Doral Charter Schools to explore why serving great food is only part of building a successful school meal program. Jeannette shares how her schools approached food service as an extension of their school culture, using intentional marketing, student-created social media, parent communication, a cafeteria refresh, and even a grand opening to build excitement and trust around the program.
We discuss how branding and visibility can shape the way students and families perceive school meals, why the cafeteria experience should reflect the same standards as the rest of the school, and the importance of treating food service providers as part of the school team. For school leaders looking to increase participation, this conversation shows that improving what's on the tray matters, but so does how you introduce, promote, and experience it.
29 Jul 2026
The People Cooking Your Kids’ Lunch
Most conversations about school meals focus on the food itself: what's on the tray, where it comes from, whether kids are eating it. But every one of those meals is made possible by people, many of whom arrive as early as 5 a.m. and are among the only staff who see nearly every student every single day.
In this episode of Cafeteria Confessions, we shift the focus to the people cooking your kids' lunch. We sit down with Cathy Carmicheal, a research dietitian at the LSU Pennington Biomedical Research Center who leads Louisiana's Team Nutrition, a USDA-funded initiative that gives schools resources and training to promote healthy eating and physical activity. Cathy shares what her research reveals about the school nutrition workforce: a group that is nearly 90% women, often over 55, on their feet for six-plus hours a day, and juggling second jobs. We dig into the daily realities of understaffed kitchens, the push to elevate job titles from "lunch lady" to "school nutrition professional," the wage gap that makes it hard to retain staff, and the creative training and morale-building programs, like the Tray of the Week campaign, that are helping reshape how these teams are seen and supported. This is a conversation about the people who show up before sunrise, know every kid's name, and keep the whole system running.
15 Jul 2026
The Invisible Problem
Food waste is one of the biggest challenges in school nutrition, yet it is often the one no one sees. Every day, perfectly good food ends up in the trash, representing lost meals, wasted resources, and missed opportunities to better serve students and communities.
In this episode of Cafeteria Confessions, we explore what happens after the lunch period ends and why food waste deserves far more attention than it gets. We sit down with John Williamson, founder and executive director of K-12 Food Rescue, to discuss why food waste happens in schools and what can be done about it. From student tray waste and share tables to food rescue programs and community partnerships, we discuss practical ways schools can reduce waste without adding more work to already overburdened cafeteria teams. We also tackle common misconceptions about food donation, the barriers schools face, and the simple steps that can protect the environment, support families in need, and make better use of the meals schools work so hard to prepare. If you have ever wondered what happens after students leave the cafeteria, this conversation shines a light on the invisible problem hiding in plain sight.
1 Jul 2026
How School Food Gets Made
What does it take to manufacture food for America's students?
In this episode of Cafeteria Confessions, we go behind the scenes with David Miskie, co-founder of San Franola, to explore what it takes to create food for America's largest food system. From meeting strict USDA nutrition standards to scaling production for
millions of students while staying within school budgets, manufacturing for K-12 is unlike anything in the grocery industry. David shares why schools require a completely
different approach than retail, what manufacturers need to succeed in the K-12 market, and how innovation is helping bring higher-quality foods to students across the country.
Whether you work in school nutrition, food manufacturing, or simply want to know what happens before food reaches the lunch tray, this episode is for you.
16 Jun 2026
The Cost of Real Food
Welcome back to Cafeteria Confessions! In this episode, we sit down with Richie Wilim, Director of Child Nutrition Services for Redwood City School District, to talk about what it really takes to move school meals beyond heat-and-serve food and toward fresher, higher-quality meals. After operating for decades under a traditional food service management model, Redwood transitioned to fully in-house operations, rebuilding its program from the ground up while investing in staff, equipment, and scratch cooking.
Emily and Richie dig into the realities behind serving “real food” in schools, from procurement and labor costs to compliance, menu planning, and tight reimbursement budgets. The conversation pulls back the curtain on the operational side of school nutrition and explores how districts can improve meal quality while working within the realities of the system.
2 Jun 2026
The Infrastructure Behind School Meals
School kitchens are expected to serve thousands of meals a day, but many are operating with outdated equipment, limited space, and infrastructure that was never built for modern school food programs. In this episode of Cafeteria Confessions, we sit down with Michael Raub of Boelter and Jason Hunt of Chicago International Charter Schools to talk about the operational side of school meals and why the condition of a kitchen can directly impact the quality of food students receive.
Michael shares how kitchen design, equipment selection, and long-term planning shape what schools are realistically able to cook and serve, while Jason walks through Chicago International Charter Schools’ large-scale kitchen equipment overhaul across 13 campuses. From aging facilities and procurement hurdles to staffing realities and menu flexibility, this conversation highlights how infrastructure decisions can influence every part of a school meal program.
19 May 2026
The Most Regulated Kitchen in America
What if one of the most regulated kitchens in America wasn’t a hospital or a five-star restaurant, but your local school cafeteria? In this episode of Cafeteria Confessions, we sit down with registered dietitian and child nutrition expert Olga Botero to uncover the massive amount of regulation behind every school meal served across the country. From federal nutrition standards and vegetable subgroup requirements to procurement rules, production records, portioning guidelines, and administrative reviews, Olga explains what it really takes to operate a compliant school meal program.
Drawing on decades of experience with USDA Food and Nutrition Services, the Institute of Child Nutrition, and Miami-Dade County Public Schools, Olga shares an inside look at how these regulations shape everything from menu planning and recipes to food purchasing and daily operations. Join us as we explore how school meal regulations have evolved over time and discuss the growing push for healthier, less processed foods in schools.
7 May 2026
The $1.60 Lunch
What can you really serve a child with $1.60? In this episode of Cafeteria Confessions, we sit down with Leslie Fowler, CEO and President of AFYA Food Service Management and former Chief of Nutrition at Chicago Public Schools to unpack the reality behind school meal funding. While the reimbursement sits around $4.60, most of it never touches the tray. It goes to labor, equipment, and operations. With decades of experience, Fowler shares how even a one-cent shift can mean millions, and why the real power in school food often comes down to procurement, not just what’s on the menu.
From tight kitchen spaces to the true cost of feeding students, this conversation takes a closer look at the decisions schools make every day. The $1.60 Lunch challenges what we think we know about school meals and reveals just how much strategy, tradeoffs, and creativity go into feeding millions of students.
21 Jan 2026
Lawrence: Lawrence Family Development Charter School
In this episode, we visit Lawrence Family Development Charter School in Lawrence,
Massachusetts, where a diverse, urban school community is rethinking what school
lunch can be through student voice, wellness, and sustainability. From hands-on taste
tests and student surveys that directly influence the menu to intentional efforts to boost
participation, this school shows how listening to kids builds trust and engagement.
We also dive into their standout composting and recycling program, which diverts more
than 90 percent of cafeteria waste from landfills and saved the school $75,000 in just
one year. With students actively leading the effort and bringing these habits home, this
episode highlights how school meals can support equity, environmental responsibility,
and whole-child wellness, proving that when schools invest in food thoughtfully, the
impact reaches far beyond the cafeteria.
4 Aug 2025
Mitkof Island: Petersburg School District, Alaska
In this episode, we head to Mitkof Island, Alaska, where Carlee Johnson McIntosh,
Director of Child Nutrition for Petersburg School District, proves that even in the most
remote settings, schools can serve fresh, culturally relevant meals. From earning
multiple Healthy Meals Incentives (HMI) recognition awards to building partnerships with
local fishermen and farmers—sometimes involving travel by boat and a hike—Carlee
shares how her team brings real, whole food to students every day.
She dives into the challenges of access, the power of nutrition education, and the
importance of honoring Indigenous and community food traditions. This episode shows
what is possible when you believe feeding kids is just as important as teaching them.
4 Jun 2025
Oceanside: Scholarship Prep Charter School
Principal Nicholas Sessions at Scholarship Prep Oceanside discusses how the school provides nutritious meals to students without a kitchen, fostering a stigma-free environment and promoting student-led sustainability initiatives in this interview episode.
26 Mar 2025
Miami: The SEED School of Miami
In this episode of Cafeteria Confessions, we visit The SEED School of Miami—the only public boarding school in Florida—to explore how food, farming, and education intersect in this unique 24/5 learning environment. Emily speaks with gardening and resilience teacher Andi Potamkin about the evolution of SEED’s on-campus garden into a credited class that’s teaching students life skills, responsibility, and a deep connection to nature.
The episode also features candid conversations with students about their current meal program and their hopes as SEED looks to bring food service back in-house with scratch-cooked meals. From growing produce to running a Friday farm stand, students share how the garden is transforming their relationship with food and equipping them with skills far beyond the classroom.
26 Feb 2025
Las Vegas: Vegas Vista Academy
In this episode of Cafeteria Confessions, we explore Vegas Vista Academy, a new K-3 school in Las Vegas that is redefining education through its focus on equity, wellness and community engagement. The academy is driven by educational research and emphasizes small class sizes, project-based learning, dual-language instruction and strong community partnerships. With a goal to break down barriers and ensure every student has access to quality education and nutritious meals, Dr. Feinstein, the school’s executive director, highlights the academy’s innovative universal free meals program for both students and staff.
Listen in to discover how, despite the challenges of launching a meal program from scratch, the academy remains dedicated to serving fresh, culturally relevant food that reflects student input while building community partnerships and celebrating local champions.
22 Jan 2025
Chicago: Academy for Global Citizenship
In this episode of Cafeteria Confessions, we visit the Academy for Global Citizenship (AGC) in Chicago to take a behind-the-scenes look at its groundbreaking approach to sustainable school food. With a six-acre campus that includes a sustainable farm, teaching kitchens, and a fresh food market, AGC has become a true sustainability hub. Chris de la Torre, AGC’s Director of Sustainability and School Food, shares the school’s journey to becoming its own School Food Authority, offering a plant-forward, scratch-based menu that prioritizes minimally processed meals. From the challenges of sourcing local ingredients to successes like engaging students in menu development and garden-based learning, this episode is packed with practical insights and inspiration for anyone passionate about transforming school food programs.
Tune in to learn how AGC is pioneering a holistic approach to school food that fosters environmental responsibility, combats food insecurity, and serves as a model for healthier, more sustainable eating in schools.
19 Dec 2024
New Orleans: Dr. John Ochsner Discovery
Dr. John Ochsner Discovery Health Sciences Academy's innovative approach empowers students to make informed, healthy food decisions through hands-on culinary programs and nutrition education.
21 Nov 2024
The Bronx: DREAM Charter School
DREAM Charter School's Chief Operating Officer Raymie Fernández and chef Dan Giusti of Brigaid explore how scratch cooking and community engagement are transforming school food, improving student health, and fostering cultural exchange in the Bronx.
12 Nov 2024
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