The U.S. Department of Agriculture (USDA) recognized Prince William County Public Schools’ (PWCS) Food and Nutrition Department with the Innovation in the Preparation of School Meals Award for adding new scratch-made dishes to school menus, featuring both locally sourced ingredients and USDA foods. 

Part of the USDA and Action for Healthy Kids’ (AFHK) Healthy Meals Incentives Recognition Awards, this program celebrates school food authorities who have taken meaningful steps to enhance the nutritional quality of their school meals. It also emphasizes the importance of engaging students and families in nutrition education and the planning and preparation of healthy meals. 

“This recognition from the USDA is a testament to the creativity, dedication, and heart our team brings to every meal we serve,” said Andrea Early, PWCS Director of Food and Nutrition. “By listening to our students and embracing scratch cooking with local ingredients, we’re not just feeding kids—we’re building a culture of wellness and belonging in our schools.” 

The PWCS Food and Nutrition team has made significant strides in transforming school breakfast and lunch menus by expanding scratch cooking, incorporating local ingredients, and actively engaging the school community. During the 2024-25 school year, high school students enjoyed new, scratch-made dishes such as butter chicken, rose Bolognese, curtido, and cinnamon bread—each designed to bring fresh, diverse flavors to the cafeteria. 

The butter chicken dish showcases the department’s commitment to student voice and collaboration. Originally submitted by a middle school student through a divisionwide recipe contest, the dish was thoughtfully adapted to meet school meal nutrition standards. It debuted at the annual PWCS Food Show, and was well received by students, families, and staff. Its popularity led to butter chicken being added to middle and high school menus in March, and it’s set to become a regular offering for the 2025-26 school year. 

With a continued focus on scratch cooking and local procurement, the PWCS Food and Nutrition team remains dedicated to creating nutritious meals that reflect the tastes and preferences of the school community.