Student Initiative Leads to Lunch Program Overhaul at Summit Hill

Summit Hill School District 161 | October 15, 2025

Article Summary: A student-led effort at Summit Hill Junior High is sparking significant changes to the district’s food service program, including a recent taste-testing event to gather student feedback. The initiative, spearheaded by student board member Lea Calzaretta, aims to improve lunch quality and expand options, starting at the junior high.

Food & Nutrition Update Key Points:

• Student board member Lea Calzaretta and Superintendent Dr. Paul McDermott organized a student survey and taste-testing event at the junior high.

• The district’s long-term goal is to expand food offerings, including hot lunch, and utilize the junior high kitchen for food prep.

• Plans are underway to allow students to purchase items using their school ID cards.

An initiative driven by student feedback is paving the way for a major overhaul of the school lunch program at Summit Hill District 161. At the board meeting on Wednesday, October 15, 2025, student board member Lea Calzaretta and Superintendent Dr. Paul McDermott provided an update on their collaborative effort to improve food quality and offerings.

Calzaretta reported that after discussing student concerns about school lunches with Dr. McDermott, they created and distributed a survey to junior high students. The survey asked for feedback and gauged interest in a taste-testing event to decide on future menu items.

“Most students were excited for this improvement in our school’s lunches, and even more excited that they were included in deciding what they got to eat,” Calzaretta said, referencing a study from UC Berkeley that linked higher-quality lunches to improved student achievement.

Following the survey, the district and its food service vendor, Just a Dash, held a successful taste-testing at the junior high at no cost to the district. Dr. McDermott praised the vendor for its partnership and outlined the district’s long-term goals. The plan includes expanding food options to include hot lunch, utilizing the junior high’s kitchen for preparation, and implementing a system for students to purchase items using their school ID cards.

Future plans may also include culinary and gardening clubs, with the possibility of growing food on-site at the junior high. Dr. McDermott announced he will visit Homer 33C, a neighboring district with a more advanced food service program, to gather ideas.