Our school system is large and diverse, with approximately 26,000 students, about 4,000 employees, and nearly 60 schools. Along with strong basic skills programs, enrichment and extracurricular activities also add depth and scope to the overall educational program. Our curriculum is designed to meet the needs of all—not just some—of our students.
The food service mission is to eliminate child hunger and increase nutrition in a culture of equity and proficiency. The district has a farm to school program which includes nutrition & wellness education, 21 school gardens, local farm partners, composting, and local purchasing goals. Springfield Public Schools is currently building a Culinary & Nutrition Center (CNC) the goal of which is to prevent hunger from negatively affecting student success while increasing the quality, sustainability and efficiency of the USDA Child Nutrition Program. The CNC is being designed to support the food service program expansion plan which includes producing and packaging food components to support the breakfast in the classroom , dinner, summer meals and homebound student feeding programs, centralizing catering and vending services, cold and dry food storage, the farm to school program (local farm partnerships, school gardens, composting, field to freezer program, and produce processing), local purchasing and sustainability, implementing and employee and student culinary arts training program and support the federal emergency management agency.