Written by: Alexina Cather

This year, Wellness in the Schools expanded our programming to the Farmingdale School District on Long Island, an important step in bringing scratch-cooked, nourishing school meals to more students across diverse school environments. What has unfolded since we began last December is a powerful example of what’s possible when culinary training, district leadership, and community engagement come together with a shared purpose.

A key part of that alignment has been the leadership of Alessandro Palumbo, Food Service Director, Farmingdale School District, whose vision for a healthier, more sustainable school food system has been instrumental from the start. His commitment to investing in staff training, embracing scratch-cooking, and creating space for innovation within district operations has allowed this partnership to take root and grow. Transformational change at the district level requires not only technical support, but also strong leadership to champion and sustain it, and in Farmingdale, that leadership has been critical to the success of the work underway.

This work has been led on the ground by WITS Chefs Rob and Adejah, whose hands-on approach has shaped both the culinary and training components of the program. Together, they have created original scratch-based recipes, developed training materials in both video and written formats, and worked directly with district staff to build confidence and consistency in scratch preparation and service.

From the outset, this work has been deeply hands-on. Our chefs have led professional development trainings for food service staff across all six schools in the district, focusing not just on recipes, but on building foundational skills in preparation, cooking, and plating. These trainings have been reinforced through both video and written materials, ensuring that knowledge is accessible, repeatable, and embedded into daily practice. The goal is not a one-time shift, but a sustainable transformation in how meals are prepared and served.

At the heart of this effort is the transition toward scratch cooking. Across the district, new recipes have been developed and tested, each designed to meet nutrition standards while prioritizing whole, minimally processed ingredients. From lentil chili and chicken tortilla soup to hummus, vinaigrettes, and house-made sauces, these dishes reflect a deliberate move away from reliance on pre-packaged items and toward meals that are both nourishing and flavorful. In one instance, nearly 80 gallons of lentil chili were prepared for sampling and service, an effort that reached well over a thousand students, the vast majority of whom responded positively. Moments like these underscore a key point: when given the opportunity, students are open to, and often enthusiastic about, healthier options.

This shift does not happen in isolation. Collaboration with district leadership has been essential, particularly in aligning menus with both operational realities and broader goals around nutrition and local sourcing. Working closely with school-based staff, Rob, Adejah, and the district team have helped shape monthly menus that incorporate seasonal and New York–based ingredients, reinforcing connections between schools and regional food systems.

Equally important has been direct engagement with students and the broader community. Through tastings, cooking club visits, and events like the Farmingdale High School Wellness Fair, this work extends beyond the cafeteria line. It creates opportunities for students to experience new foods, share feedback, and see themselves as participants in a larger conversation about health and food. These interactions are not peripheral—they are central to building a culture where healthier choices are understood, accepted, and sustained.

What stands out most in Farmingdale is not just the scale of the work, but its integration. Training, menu development, student engagement, and community outreach are not happening as separate initiatives; they are reinforcing one another. This kind of alignment is what allows change to take hold across an entire district rather than remaining isolated within individual schools.

At a time when many districts continue to face constraints around cost, staffing, and infrastructure, Farmingdale offers a clear example of progress within existing systems. It demonstrates that with the right support, schools can move meaningfully along the scratch-cooking continuum—improving the quality of meals without sacrificing efficiency or scalability.

The work is ongoing, and there is more to build. But the early momentum in Farmingdale reflects something larger: a growing recognition that how we feed students matters, and that meaningful change is possible when investment, training, and community come together. At Wellness in the Schools, we remain committed to supporting districts in this transition—because expanding access to fresh, minimally processed meals is not just a programmatic goal, but a necessary step toward improving the health and well-being of all students.