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M. Ann Levett, Ed.D.
Superintendent of Schools

Savannah-Chatham Co.
Public School System

208 Bull Street
Savannah, GA 31401
(912) 395-5600

Driving Directions:

208 Bull Street
(Admin. Offices)

2 Laura Avenue
(Board Meetings)

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SCCPSS > Divisions > Operations > Food and Nutrition

School Nutrition Program

The School Nutrition Program falls within the Division of Operations. The program is administered by Onetha Boneparte, Director, and four School Nutrition Coordinators.

Our Mission

We will provide nutritious meals that reflect current science-based research, the Dietary Guidelines for Americans, and meal patterns outlined in the Healthy Hunger-Free Kids Act for school age children that will assist students to reach their full academic potential

About Us

Savannah-Chatham County Public Schools, School Nutrition Program, is a nonprofit $20 million business. Over 350 food services professionals take pride in serving approximately 39,000 meals daily at 55 school sites. Breakfast, lunch and a la carte items are available in all schools. The breakfast and lunch schedules are planned by each school principal. In addition, breakfast is free in all schools to all students. After-School Snacks are served during PrymeTyme in all elementary schools.

The food service program, as an extension of the educational programs of the schools, is operated under the federally funded National School Lunch Act and Child Nutrition Act. The School Nutrition Program receives federal reimbursement for eligible meals served to all students. Other revenue is generated from meals sold to paying and reduced students, a la carte sales, and adult meals and catering. The School Nutrition Program is self-supporting and does not receive monies from the local board of education general funds. The federal laws regulating the food service programs are administered by the United States Department of Agriculture through the regional office and implemented within the State by the Georgia Department of Education.

The program's objective is to improve the health of students by providing a variety of palatable, high-quality, safe, nutritious foods that students will enjoy eating at a price affordable to them. The menus are planned by a Registered Dietitian and Chef. The school cafeteria serves as the nutrition laboratory in the schools.

Nutrition Integrity

  • Every student will have the opportunity to choose from a variety of nutritious, appetizing foods; served in a pleasant environment that provides adequate time to eat so they will be ready to learn.
  • Our nutrition standard will be based on current Dietary Guidelines for Americans, Institute of Medicine meal pattern recommendations as outlined in the Healthy Hunger-Free Kids Act.
  • Nutritional values of meals will be evaluated over a school week based on new meal standards rather than judged on a single meal or food item.
  • Since foods must be eaten to provide nutrients, student preferences and input will be considered in menu planning. All new foods will be evaluated for nutrient density, ingredients, and student acceptability.
  • Student meals will meet the required calorie range by grade level and a variety of foods to support growth, development, and healthy weight.
  • Foods will be prepared to ensure a balance between optimal nutrition and student acceptance.
  • Competitive foods (a la carte and vending) offered to students in addition to meals will meet or exceed the Alliance for a Healthier Generation and the United States Department of Agriculture HealthierUS School Challenge Standards.

Purchasing practices will ensure the use of high quality ingredients, seasonal produce, and menu options to maximize acceptance and will reflect current science-based research, current Dietary Guidelines for Americans, Healthy Hunger-Free Kids Act and HealthierUS School Challenge menus are planned with foods specified to have reduced saturated fat, zero trans fats, reduced sodium and sugar and increased fiber. Special nutrition efforts include use of:

  • Whole grain breads, cereals, pasta, grains, and tortilla chips, and whole grain and reduced sugar cereal.
  • Grade A frozen and canned vegetables.
  • Fruit packed in light syrup or natural juice.
  • A variety of vegetables including dark green, red/orange, and legumes offered weekly.
  • Foods prepared with little or no added salt.
  • Vegetable and animal protein items will be reduced fat.
  • Water-packed tuna or vacuum packed salmon.
  • Variety of milk including 1% low fat unflavored; flavored and unflavored fat free milk.
  • No iodized salt packets available to customers.
  • Low calorie and low fat salad dressings.


In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race,

color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. 


Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits.  Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339.  Additionally, program information may be made available in languages other than English.


To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at:, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by:

(1)        mail: U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410;

(2)        fax: (202) 690-7442; or  

(3)        email:

This institution is an equal opportunity provider.

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 Food 4 Life School Nutrition Progream logo



In school year 2017-2018, the dedicated staff of the SCCPSS School Nutrition Program served over 3,000,000 school breakfast meals and almost 4,000,000 school lunches in the course of the school year. That's close to 7,000,000 meals served! 




*New Meal Trays*

·         Made of 80 percent virgin pulp grown paper board, from wood pulp grown in the U.S. specifically for that purpose and 20 percent recycled pulp.

·         The kraft board allows for a printable surface; using only soy ink for the tray’s surface.

·         Manufactured in a carbon neutral process and are biodegradable and compostable.