October 2026

Dear Families,

Step right up! It's time to celebrate National School Lunch Week, October 12–16! This year's theme, "Cafeteria Circus," spotlights the nutritious meals, teamwork, and dedication that make school lunch possible every day.

Behind every lunch tray is a team of school nutrition professionals working hard to help students feel their best. From planning balanced menus and preparing fresh meals to following food safety standards and serving students with a smile, our cafeteria teams do much more than put food on a plate.

And the benefits extend far beyond the lunchroom! A nutritious school lunch gives students the energy and nutrients they need to grow, stay focused, and make the most of their school day.

This month, we're bringing the circus to the lunch tray and celebrating the colorful fruits and vegetables that help keep growing bodies strong. In our featured article, discover what makes each color special and explore simple ways to encourage your family to eat a rainbow.

Join the celebration! Encourage your child to try something new from the lunch line, talk about their favorite school meals, and thank the cafeteria team.

After all, the greatest show in the cafeteria isn't just about what's on the tray. It's about the people who make every meal possible!

Here's to healthy meals, happy students, and a spectacular National School Lunch Week!

In gratitude,

Celeste Finney, MS, RDN, LDN

Director, Food & Nutrition Services

Diocese of Lafayette

Food and Nutrition News!

FNS celebrates National School Lunch Week

In 1962, President John F. Kennedy created National School Lunch Week as a way to recognize the importance of children's access to a healthy, nutritious meal while at school.

Today, over 30 million children participate in the National School Lunch Program on each school day across the United States. Research indicates that children are getting their healthiest meals while at school. The NSLP benefits children by providing fuel for academic success while offering nutrition education through exposing children to new foods as part of a balanced meal. The NSLP also brings positive economical impacts by supporting agriculture across the United States.

Here at the Diocese of Lafayette, our Food and Nutrition Services' team participate in a friendly "door decorating" contest in celebration of National School Lunch Week.

This year's theme "Cafeteria Circus: Where Healthy Choices Take Center Stage." Congratulations to this year's door decorating contest winners... the FNS Staff at Cathedral-Carmel School!

This National School Lunch Week, the cafeteria is taking center stage! One of the brightest parts of the lunch tray is the colorful variety of fruits and vegetables served throughout the week.

Each color brings different nutrients to the plate, helping support healthy growth, energy, and overall wellness. Let's meet the stars of the show!

The Red Acrobats: Strawberries • Tomatoes • Watermelon • Red Peppers

Red fruits and vegetables provide vitamin C and plant compounds called antioxidants. Tomatoes and watermelon also contain lycopene, a natural pigment that gives them their bright red color.
Star talent: Helping protect and support growing bodies!

The Orange & Yellow Jugglers: Carrots • Sweet Potatoes • Pumpkin • Cantaloupe

Orange and yellow produce contains carotenoids. The body can turn some carotenoids into vitamin A, which supports healthy vision, growth, and immune function.
Star talent: Helps keep eyes healthy and bodies strong!

The Green Strongmen: Broccoli • Green Beans • Peas • Spinach • Kiwi

Green fruits and vegetables provide nutrients such as fiber, folate, and vitamin K. Fiber supports healthy digestion, while folate helps the body make new cells.
Star talent: Supporting healthy digestion and growth!

The Blue & Purple Magicians: Blueberries • Blackberries • Purple Grapes • Plums

These colorful foods contain anthocyanins, plant compounds that give many fruits their deep blue and purple colors. Anthocyanins act as antioxidants and help protect the body’s cells.
Star talent: Bringing powerful plant nutrients to the plate!

The White Wonders: Bananas • Cauliflower • Mushrooms • Onions • Garlic

These foods may not be as colorful, but they still bring plenty to the show. Bananas provide potassium, while cauliflower offers vitamin C and fiber. Mushrooms also provide several B vitamins.
Star talent: Helping the body work its best!

Why the Whole Rainbow Matters

No single color can run the entire show. Eating a variety of fruits and vegetables helps children get a wider mix of vitamins, minerals, fiber, and beneficial plant compounds.

School lunch gives students regular opportunities to explore different colors, flavors, and foods throughout the week.

Bring the Circus Home

Keep the fun going with a few simple ideas:

Count the colors. How many fruit and vegetable colors are on your plate?
Let kids choose. Invite your child to pick one new fruit or vegetable at the store.
Ask about lunch. Try, “What colorful foods were on your tray today?”
Celebrate the cafeteria team. Encourage your child to say thank you during National School Lunch Week.

This October, let’s celebrate the colorful foods on the tray — and the school nutrition professionals who make every meal possible!

Harvest of the Month:

Lettuce, Fresh, Crisp, and Full of Goodness! This leafy green grows well during Louisiana's cooler months, making it a refreshing addition to fall meals. From crunchy romaine to tender green leaf lettuce, you can enjoy a wide variety.

Meet the Lettuce Family

Not all lettuce looks or tastes the same! Different varieties bring their own texture, color, and crunch.

Romaine: Crisp with sturdy leaves and a slightly sweet flavor. Great for salads and wraps.
Green Leaf: Soft, ruffled leaves with a mild flavor. Perfect for sandwiches and simple salads.
Red Leaf: Similar to green leaf lettuce, but with reddish-purple tips that add extra color to the plate.
Butter Lettuce: Soft, tender leaves with a mild, almost buttery texture. Try it in lettuce cups or wraps.
Iceberg: Extra crisp and refreshing with a mild flavor. Great for tacos, burgers, and chopped salads.
Arugula: A leafy green with a slightly peppery flavor. Mix a little into milder lettuces for something different.

Health Benefits of Lettuce:

Lettuce may be light and crisp, but it offers important nutrients that help growing bodies stay healthy.

Hydration: Lettuce is more than 90% water, helping kids stay hydrated throughout the day.
Healthy eyes: Darker green varieties, like romaine, provide vitamin A and lutein, which support eye health.
Strong bones: Lettuce contains vitamin K, an important nutrient for bone health and normal blood clotting.
Healthy growth: Folate helps the body make new cells as children grow.

Try It at Home: Lettuce Taste Test

Pick two or three types of lettuce and let everyone try a bite of each. Compare the color, crunch, texture, and flavor, then vote for a family favorite.

For even more fun, create a DIY lettuce wrap bar with lettuce leaves, shredded chicken or beans, cheese, chopped vegetables, and a favorite sauce. Let everyone build their own!

Fun Fact: Lettuce belongs to the same plant family as sunflowers and daisies! Its scientific name, Lactuca sativa, comes from a Latin word meaning milk, referring to the milky sap found in its stems.

Featured Recipe:

This easy pasta salad checks the boxes for a student-athlete meal: carbohydrates for energy, protein for staying power and recovery, plus colorful vegetables for important vitamins and minerals. Make it ahead and portion into containers for an easy grab-and-go meal or snack.

Makes 4 servings

Ingredients

4 cups cooked pasta, cooled
2 cups cooked chicken, diced or shredded
1 cup cherry tomatoes, halved
1 cucumber, sliced
1 cup small broccoli florets
1 cup cheddar cheese, cubed or shredded
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Italian seasoning
Salt and pepper, to taste

Directions

1. Make the dressing. Whisk together olive oil, lemon juice, Italian seasoning, salt, and pepper.

2. Build the salad. In a large bowl, combine cooled pasta, chicken, tomatoes, cucumbers, broccoli, and cheese.

3. Toss and chill. Pour the dressing over the pasta mixture and toss until everything is lightly coated. Refrigerate until ready to pack.

4. Pack it up. Divide into four lunch containers and keep refrigerated. When sending to school, pack in an insulated lunch bag with an ice pack.

Complete the Meal: Pair the pasta salad with fruit + an easy extra based on your athlete's appetite and training demands. Try grapes and yogurt, a banana and granola bar, applesauce and pretzels, or berries and a cheese stick.

Lunch Menu

View Lunch Menus

Scripture

So do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand. - Isaiah 41:10

About

Diocese of Lafayette Food and Nutrition Services

Food & Nutrition Services of the Diocese of Lafayette is dedicated to nourishing America's future. We will provide top-quality, nutritious meals to children in a Christian environment. The cafeteria environment should provide a pleasant learning experience that improves children's eating habits.

210 Old Farm Lane, Broussard, LA 70518

(337) 837-5921

www.fns-dol.org

This institution is an equal opportunity provider, employer, and lender.

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