The Milford High School cafeteria caters to many dietary needs. Offering food ranging from tater tots all the way to tacos, plenty of kids are fed and satisfied by the time their lunch period ends. But what about the students that cannot, or do not want to, eat the main entrée because of its ingredients? These kids simply fall through the cracks and aren’t getting the meal they deserve. The gluten free and vegetarian options in the cafeteria are not sufficient enough to please students with food restrictions in their diet.

The main entrée each day is planned three months ahead of the date it’s served, according to Kitchen Manager, Laura Petkus. The food is shipped from two stores in Grand Rapids, Vaneerden and Gordon Food Service, and prepared daily by the kitchen staff.

The main entree usually has meat or isn’t gluten free, making it difficult for certain students to buy lunch.

“I can’t remember the last time I bought lunch,” said junior Karli Jenks, “Being gluten free isn’t easy as it is and sometimes I wish I had more choices for lunch at the school.”
It’s a rare occasion when vegetarians, vegans, or gluten-free pupils are able to eat the school’s main entrée.

Students who receive free or reduced lunch and students that have allergies are all accommodated, and so should the kids with dietary restrictions.

The few vegetarian-friendly meals, like side salads or fries, are often unsatisfying or unhealthy. If parents aren’t able to pack a lunch for their child every day, it’s convenient to have them buy at school, saving some time.

Worrying about what their kids are eating in the school cafeteria shouldn’t be a major concern of the morning routine. Initiating a new and improved meal plan for gluten free, vegetarian, and vegan diets is a necessity in the MHS cafeteria.

“I watch how all the food trends change and our meals will change accordingly,” said Petkus.

Although there is an option for parents to go online and specify what their child can and cannot eat, which then appears when they punch in their account number, this fact is little known among the students and their parents.

Milford needs to take the proper steps to ensure everyone is completely satisfied with their meal. By simply offering a vegetarian and gluten free daily main entrée along with the regular main entrée, several more students could buy lunch any day of the week.

“With all the students buying lunch we want to make sure everyone is happy and has something in the lunch line they can eat,” Petkus said enthusiastically. “We aim to please, my darling!”

If this were true, gluten free and vegetarian students wouldn’t feel so out of place standing in line to buy a school lunch.