Healthy Lunches

Students waiting in lunch line

Oakhill Day School embraces the Farm 2 School national lunch program and has its very own Food and Beverage Company to operate the program. This program partners with local farmers and food producers to improve the health of school children through the consumption of fresh fruits and vegetables, whole grains, locally sourced meats, and hormone-free milk.


Oakhill’s lunch program provides:

  • Locally grown fresh fruits and vegetables daily
  • Fresh food made from scratch
  • All bread, rolls, pasta, and rice made with at least 50% whole grain
  • All meat is natural and locally sourced when possible
  • Low sugar desserts
  • Fun Fridays featuring fresh salad and fruit bar and on-site guests

Qualifications of School Food Service Staff

  • Qualified nutrition and culinary professionals will administer the school lunch program
  • All food service staff are recognized by Clay County and have a food handler card

Meal/Snack Times and Scheduling

Oakhill Day School will:

  • Provide students with at least 20-25 minutes to eat after sitting down for lunch
  • Schedule meal and snack periods at appropriate times, i.e. lunch will be served between 11:00 a.m. and 1:00 p.m. with snacks occurring 1 1⁄2 to 2 hours prior or post-lunch
  • Provide students access to hand washing or hand sanitizing before they eat meals or snacks
  • Provide students with wet wipes to wash hands and/or faces after eating meals or snacks

(This is especially important to reduce cross-contact in classrooms with students with food allergies)

Upcoming Menus

Nov Lunch Menu


Getting Signed Up


Other food and beverages services:


Meet the Lunch Staff

Justin Kieslich

Director of Food and Beverage Services

Lauren Borgeson

Sous Chef

Cordale Williams


The mission of the Oakhill Day School Food Program is to nourish and educate students with food prepared on site, from scratch, with care. By using a variety of locally sourced foods, students will learn the benefits of eating healthy, living sustainably, and will understand what they put into their bodies directly affects their quality of life, in and out of the classroom.