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A Message from GMUHS Food Services

posted May 26, 2017, 7:33 AM by Anna Sanford GM STA   [ updated May 26, 2017, 7:35 AM ]
Green Mountain Union High School
Food and Nutritional Services
Summer News 2017

We are looking at the end of yet another great school year. It has been a very busy year for us to say the least. This school year we are here until June 22nd. We would like to wish the Class of 2017 the best of luck and a great future. We will miss all of you coming down for lunch. 

Our pre-school or Head Start program was very successful this school year. We fed two different classrooms breakfast and lunch daily with the exception of Friday’s. Although next year we will be feeding on Friday also, and an afternoon snack since the kids will be here all day. It is a wonderful program for the little ones. A couple of weeks ago they all came down and had their lunch here in the cafeteria. They all had a good time going through our serving line and having lunch in the big kid’s area. 

We are still heavily involved in the Farm to School Program. As a matter of fact we just planted our School garden here on the grounds thanks to our program here. We will be harvesting items from the garden this summer for our summer meals programs. I am also planning on using all local ground beef next school year. 

We continue for the third year to expand our summer meals program here at Green Mt. This summer as last we will be providing free lunches for area organizations and serving a free lunch daily right here in our cafeteria. This summer we are planning to prepare 300 free meals daily. For more information please call Jack Carroll at 802-952-9133. 

Our June senior citizen lunch will be on June 7th. As always we offer our huge BBQ Buffet for the folks. We have a great turnout for this event. Our next luncheon will be in September. 

Once again a huge congrats to our Jr. Iron Chef teams, two of our three teams coming home winners back in March. The coaches and teams are thinking about next year already. 

If you have any questions please call or e-mail Jack Carroll.