School Lunch Rocks: SIH Supports Healthier Meals and Healthier Futures

More than 60% of children in Southern Illinois rely on school meals as their primary source of nutrition. That’s why Southern Illinois Healthcare’s Community Benefits team continues to champion School Lunch Rocks, an annual food service workshop designed to support and inspire school meal innovation.

Hosted at the John A. Logan College Conference Center on July 31, the 2025 event welcomed food service staff from 36 districts across 14 counties—many serving high-need, low-income students.

“By helping school staff improve the quality and appeal of those meals, we’re investing in healthier communities long-term,” said Cherie Wright, SIH School Health Coordinator.

The workshop featured presentations on scratch cooking, local food sourcing, food safety, and creative approaches to improve student participation in school meal programs. For example, Cobden School District uses a scratch cooking grant to serve locally sourced meals, including fresh vegetables and even bison burgers.

“It allows me to collaborate with other food service professionals to bring new ideas back to my school,” said Paula Hall, Cobden’s head cook and manager.

Additional insights came from Donna Lively of Carterville School District and Kim Nesler, a nutritionist with the Illinois State Board of Education.

“The cafeteria is a learning lab,” Nesler said. “What students experience at school helps shape their lifelong health habits.”