At Blackstone Valley Regional Vocational Technical High School (BVT), a meal is never just a meal. It’s part of a much larger mission: to give students the fuel they need to learn, grow, and succeed. In a recent press release, the school announced that thanks to a grant and new energy-efficient equipment, Blackstone Valley Tech healthy school meals are now fresher, more nutritious, and more connected to student learning than ever before.
Fresh Ingredients, Healthier Choices
Earlier this year, BVT received a Healthy Meals Incentives grant from Action for Healthy Kids, a nonprofit working with the USDA to improve school nutrition programs. The funding allowed the school to install a state-of-the-art walk-in cooler and freezer tailored to its food service needs.
This equipment upgrade is already making a difference. With the ability to store more local produce and fresh ingredients, the Food Services team can expand scratch cooking, creating meals that feel closer to restaurant quality than traditional cafeteria fare. Students now enjoy healthier options that go beyond prepackaged food, from crisp salads to freshly made wraps and even desserts like blueberry crisp.
“Offering students a wide variety of healthy options supports both learning and lifelong wellness“, explained Chef Eric Carlson, Director of Food Services. Working with Nutritionist Lisa Ciarametaro, Carlson ensures every meal includes nutritional information to help students and staff make informed choices. The focus isn’t just on filling plates, but on fostering lifelong healthy habits.
Why Scratch Cooking Matters in Schools
The ability to cook meals from scratch may sound simple, but in a school setting it can be transformative. Scratch cooking allows food service teams to reduce sodium, limit processed ingredients, and use more whole foods. For students, this means meals that are not only tastier but also more nutritious—supporting concentration, energy, and overall wellness during the school day.
By investing in infrastructure like the new cooler and freezer, BVT is setting itself up for long-term success in meal preparation. This ensures that healthy eating is not just a trend, but a sustainable part of school life for years to come.
Hands-On Learning in Action
The impact of the grant extends well beyond the kitchen. At BVT, every project is an opportunity for students to put their technical skills to work. When the new system arrived, students from the Heating, Ventilation, Air Conditioning and Refrigeration (HVAC&R) program were able to help install it alongside their instructors.
One of those students, junior Lincoln Shaw of Northbridge, gained firsthand experience setting up refrigeration units, ductwork, and electrical components. These are the exact kinds of skills HVAC&R technicians need in the real world, where they often work with commercial walk-in coolers and freezers.
For students like Lincoln, projects like this bridge the gap between classroom instruction and on-the-job experience. It’s a reminder that vocational education isn’t just about preparing for the future—it’s about learning by doing, right now.
Strengthening School Meals Across the Region
BVT’s role as a Healthy Meals Incentives grantee also connects the school to a larger movement. Across the country, the USDA and Action for Healthy Kids are supporting schools that want to improve student nutrition. By investing in equipment, training, and healthier ingredients, these programs help ensure that school meals remain a strong foundation for student health.
For the Blackstone Valley, the impact reaches into many towns. BVT serves students from Bellingham, Blackstone, Douglas, Grafton, Hopedale, Mendon, Milford, Millbury, Millville, Northbridge, Sutton, Upton, and Uxbridge. That means the benefits of Blackstone Valley Tech healthy school meals ripple outward into the homes and communities of students across the region.
Parents can feel confident knowing their children are not only receiving a strong academic and vocational education but also being nourished with meals that support their growth. Local farms and food suppliers may also see increased opportunities as schools commit to sourcing fresher, local ingredients.
A Recipe for Success
The success of this initiative comes from blending three powerful ingredients: funding from the Healthy Meals Incentives program, the expertise of BVT’s staff, and the involvement of students themselves. Together, these elements ensure that Blackstone Valley Tech healthy school meals are nutritious, sustainable, and rooted in community values.
Chef Carlson and his team remain committed to preparing meals that support student wellness, while instructors like Matthew LaJoie in the HVAC&R program continue to create hands-on learning opportunities tied to real-world projects. It’s a partnership that shows what vocational education can accomplish when innovation, health, and community come together.
This article is based on information shared in a press release from Blackstone Valley Regional Vocational Technical High School.
At Small Town Post, we love highlighting stories where education, community, and wellness intersect. The story of Blackstone Valley Tech healthy school meals is about much more than new equipment—it’s about creating healthier students today while preparing skilled professionals for tomorrow.
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