Food Group

Department Contacts
Contact Position Phone
Susan Livingston Director of Dining Services 269.323.5154
Alisa Simpson Administrative Assistant 269.323.5155
Ken Bailey Executive Chef 269.323.5173
  FAX 269.323.5189

Easy-to-Access School Menus

Welcome to the Food Group web page! We believe this will be a good resource for you to find information and answers to questions about your food service program. However, should you need to contact us, please feel free to call 323-5155

Click here for information on the summer Meet up and Eat up program and menu

Dear Portage Public Schools Families:

Your child(ren) will experience the new USDA requirements when they dine in their school cafeteria this year. One vital change is the requirement for a student to select at least ½ cup of fruit or vegetable to make up a complete meal. There are five food groups to select foods from: fruits, vegetables, protein, whole grains, and milk. Student meals must contain at least a selection of 3 of the 5 food groups with one being the fruit and/or vegetable selection. If no fruit or vegetable is selected, the student will pay the ala carte item prices for foods instead of the complete meal price. Here is an overview of what your student can expect to see in their school dining center at Portage Public Schools.

Increase In Fruits and Vegetables
• Colorful fruits and vegetables provide essential vitamins and minerals important for growth and development during childhood.
• We offer a large variety of nutrient dense fruits and vegetables, including dark greens, orange starchy vegetables and legumes.
• Students are required to select at least 1/2 cup of fruit or vegetable for their meal to be considered a complete meal or will be charged ala carte prices.

Allowable Grains
• Menus will offer specific amounts of whole grains and proteins that meet the requirements students might see smaller size portions.
• We already offer a variety of whole grains like our proprietary whole-grain pizza crust, rolls, muffins, pancakes, waffles and whole-grain/reduced sugar cereals.

Lower Sodium
• We continue to work with food manufacturers to reformulate food products including lower sodium sauces and spreads.
• Chartwells’ chefs and registered dietitians continually create tasty new recipes that use non-salt seasonings and herbs to replace and reduce salt.

Reduced Fats
• We only serve food products and ingredients that contain zero grams of trans fats per serving and we encourage the use of healthy fats and oils.
• It is important to limit unhealthy fats such as saturated and trans fat because eating too many can lead to heart disease and high cholesterol, as well as other chronic diseases.

Menus by Age Groups
• New grade groups for menu planning will be aimed at ensuring students receive age-appropriate portions and nutrients.
• Changes in specific serving sizes might mean some smaller portion sizes on some items like burritos, wraps, sub sandwiches, hot meat sandwiches, calzones/ stromboli’s, and pasta dishes.

Meal Price Increase for 2014-15
In December 2010, Congress passed the Healthy and Hunger-Free Act of 2010. The USDA requires the school to bring the amount of money that schools are reimbursed for each free and reduced lunch closer to what students are paying for a full price lunch. Districts must compare their paid lunch prices to the difference between the federal free reimbursements to the lower paid reimbursements each year. If the district’s prices are below the difference they must gradually increase meal prices over time.

2014 - 2015 School Year Full Meal Prices

These new school meal requirements incorporate many changes which will directly impact our school meal prices. We have seen a dramatic rise in food prices and will continue to do so over the next several years due to increasing transportation costs and the continued rollout of the new meal legislative requirements. Meal prices are determined by Portage Public Schools leadership.

$1.30 Elementary Breakfast
$2.10 Elementary Lunch
$1.45 Secondary Breakfast
$2.40 / $2.75 Secondary Lunch

Both Chartwells and Portage Public Schools are dedicated to providing quality nutritious meals that students will enjoy and choose to eat. We hope you will encourage your students to try new fruits and vegetables and you will join us for a meal at school to see the changes for yourself. If you have questions or concerns, please feel free to contact Susan Livingston at 323-5155 or via email at


Susan Livingston
Director of Dining Services
Chartwells School Dining Services
Portage Public Schools

Non-discrimination Statement: This explains what to do if you believe you have been treated unfairly.
The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, found online at, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email at Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish). USDA is an equal opportunity provider and employer

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