Powering Up School Nutrition with Produce Bars: Lessons from Cleveland Metropolitan School District
- David Pisanick
- 4 hours ago
- 4 min read
How Fresh Produce, Teamwork, and Creativity Are Transforming Student Meals
When it comes to improving school nutrition, few initiatives are as impactful, and as inspiring, as produce bars. On a recent episode of the NutriSmart Podcast, we sat down with leaders from Cleveland Metropolitan School District (CMSD) to explore how they are bringing fresh fruits and vegetables to life for students across their district.
What we uncovered wasn’t just a story about salad bars - it was a roadmap for how any school district can overcome barriers and build a thriving, student-centered nutrition program.
From Cafeteria Job to Passion-Driven Leadership
Christine Sepulveda, Area Supervisor at CMSD, didn’t expect to fall in love with school nutrition, but once she did, it became her mission.
After starting as a cafeteria manager nearly 20 years ago, she discovered the real impact of her work: feeding students, building relationships, and creating positive daily experiences.
Today, she oversees 23 schools and plays a key role in one of the most exciting initiatives in the region, expanding access to fresh, whole foods through produce bars.
Scaling a School Produce Bar Program Across a Large Urban District
CMSD currently operates 33 produce bars, with plans to add 10 more. This didn’t happen overnight, it was built through:
Strategic use of grant funding
Strong internal collaboration
Step-by-step implementation
How the Process Works
Secure funding through grants
Central kitchen assembles equipment
Supervisors identify schools ready for implementation
Staff training and on-site support
Launch with excitement and student engagement
This structured approach removes the overwhelm and proves that starting small and scaling strategically works.
Breaking Down the Biggest Barrier: “We Don’t Have Time”
One of the most common concerns? Staff worry that preparing fresh produce will be too time-consuming.
But CMSD found the opposite.
Once staff are trained, they often realize:
Cutting fresh produce can be faster than pre-packaging items
The process becomes routine and efficient
The results are far more rewarding
Even better - staff begin to take pride in their work.
“Presentation and positivity are the most important things,” Christine shared.
Creating a Culture, Not Just a Salad Bar
What sets CMSD apart isn’t just the equipment - it’s the culture.
Staff Engagement Drives Success
Hands-on training (not just instructions)
Supervisors working side-by-side with staff
Encouragement and ongoing support
Student Excitement Is the Goal
Bright, colorful displays
Mixed fruits and vegetables for visual appeal
Encouragement to try new foods
Students who have never tried items like sweet peppers or SunGold tomatoes are now exploring, and enjoying, them.
From Exposure to Acceptance: Getting Kids to Actually Eat It
CMSD knows that it’s not nutrition unless students eat it.
That’s why they go beyond the serving line:
Strategies That Work
Taste testing events
Hydroponic growing towers in schools
Connecting classroom learning to cafeteria offerings
When students grow lettuce themselves or remember a tasting event, they’re far more likely to choose those foods again.
The “Aha” Moment: From Resistance to Pride
Initially, many staff members were hesitant:
“We don’t have enough staff”
“This will take too much time”
“We can’t do this”
But after implementation?
They became advocates.
Staff began saying:
“This is easier than we thought”
“The kids love it”
“Thank you for bringing this to our school”
That transformation, from doubt to pride, is where real change happens.
Leadership Lesson: Show Up and Do the Work
One of the most powerful takeaways from CMSD’s success is simple:
Leadership isn’t just direction - it’s participation.
Christine and her team:
Train staff in person
Prep food alongside them
Stay for follow-up support
“We’ll wash dishes, cut items - we do whatever it takes.”
That level of commitment builds trust and drives results.
Key Takeaways for School Nutrition Programs
If you’re considering launching a produce bar, here’s what CMSD proves:
1. Start with Funding, but Don’t Stop There
Grants make it possible, but people make it successful.
2. Train and Support Your Team
Hands-on guidance is critical for confidence and consistency.
3. Make It Visually Exciting
Students eat with their eyes first - color matters.
4. Build Student Buy-In
Taste tests and education create lasting habits.
5. Lead by Example
Show up, support your staff, and be part of the process.
Final Thought: Don’t Knock It Until You Try It
If there’s one piece of advice CMSD offers:
“Don’t knock it until you try it.”
What may seem like a barrier today could become your program’s biggest success tomorrow.
And when you see students smiling, trying new foods, and building healthier habits, you’ll know it was worth it.
Want Help Bringing This to Your District?
At Pisanick Partners, we help districts turn ideas like this into reality - from planning and training to full program implementation.
Wholesome Meals Fueling Healthy Lives.
Watch or Listen:
To hear the full conversation with Christine and explore more insights like these, tune into the latest episode by searching for NutriSmart SNAX podcast your favorite podcast platform or watch the Episode on YouTube - https://youtu.be/KCrXl6BeB54
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