More than 60 percent of children in Southern Illinois depend on school meals for their main source of nutrition. To address this need, Southern Illinois Healthcare’s Community Benefits team organized the annual School Lunch Rocks workshop, which took place at the John A. Logan College Conference Center on July 31, 2025.
The event brought together food service staff from 36 districts across 14 counties. Many of these districts serve students from low-income backgrounds. The workshop focused on improving the quality and appeal of school meals through presentations on scratch cooking, sourcing local foods, maintaining food safety, and encouraging student participation in meal programs.
“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.
Cobden School District was highlighted for its use of a scratch cooking grant to offer locally sourced meals that include fresh vegetables and bison burgers. Paula Hall, Cobden’s head cook and manager, commented on the value of collaboration: “It allows me to collaborate with other food service professionals to bring new ideas back to my school.”
Other speakers included Donna Lively from Carterville School District and Kim Nesler, a nutritionist with the Illinois State Board of Education. Nesler emphasized the broader impact of school cafeterias: “The cafeteria is a learning lab,” Nesler said. “What students experience at school helps shape their lifelong health habits.”
