Lunch Program

Lunch Program

Information & Cost

St. John School offers a daily hot lunch program with a wide variety of healthy options for students to enjoy.  Menu items include whole grains, fruits, vegetables and selections that are low in fat and sodium. All meals are made in house, not simply brought on a truck to heat and serve. Hot lunch at SJS is consistently highly rated by all students. If you have any questions, please reach out to Aly Vosters.

Three meal plans are offered to reflect the diverse ages and appetites of the children. Each meal includes a choice of one entrées, vegetable, fruit, and starch (as appropriate).  A sandwich, soup, or salad will be offered each day as an alternative.

  • Regular Meal Entrée – $3.75
  • Small Meal ½ Entrée – $2.75
  • Large Meal Double Entrée – $5.75
  • 1/2 Entrée – $1.00
  • Extra Entrée – $2.00
  • Extra Fruit or Vegetable – $.75
  • Chocolate Milk – $.10
  • White Milk – $.10
  • Water – $.30

Through funding from the State of Wisconsin, we are able to offer milk at a reduced to each student daily whether they take hot or cold lunch. 

The following items are offered daily (as available):

  • Jelly Sandwich
  • Fresh Fruit: Apples, Bananas, Grapes, Oranges, Peaches, Pineapple, Pears, Applesauce, Watermelon
  • Fresh Vegetables: Celery, Carrots, Cucumber, Broccoli, Cauliflower
  • Homemade Soups: Soups will be available October – April

Lunch menus will be posted online on the Family Resource page prior to the start of the
next month.

Parents are expected to maintain a positive balance in their family accounts. Families with a balance due of $25 or greater will be restricted from utilizing the lunch program until the account is paid in full. Payments can be made directly to the parish office or by Venmo@stjohnnepomucene-LC. Please check PowerSchool frequently for your child’s lunch account balance.

Please contact the school office with any questions or concerns you have about the hot lunch program.

Food Allergies

It is the policy of St. John Nepomucene School to provide a safe, positive, productive, and nurturing environment for all of its students. It is our intention to make our handling of food as safe for all students as is feasible, in particular students with allergies. When possible, we will follow recommended Center for Disease Control (CDC) guidelines for food handling.

In every way possible, school programs and staff will foster a climate that promotes positive psychological and social development, actively promoting safety, respect, and acceptance of differences. Children with food allergies need an environment where they feel secure and can interact with caring people they trust. A positive climate coupled with food allergy education and awareness for all children, families, and staff members can help remove feelings of anxiety and alienation among children with food allergies.

Severe Allergies Plan

To that end, we will work with all staff, volunteers and parents to do the following:

  • There will be a school-wide “no food sharing” rule. No one should be trading or sharing food in the cafeteria or in the classrooms to be certain that no accidental passing of allergens happens.
  • Allergen-free tables or areas will be set up based on parent request, and encouraged in the early grades. Separate cleaning cloths will be used just for those tables to prevent the spread of contaminants per the CDC recommended guidelines.
  • When bringing in home made birthday treats, teachers will encourage parents to provide ingredient lists and/or choose treats without the foods that a student or students may be allergic to whenever possible. Officially we will encourage healthy treats as a school whenever possible.
  • Since 80% of allergic reactions in schools occur in the classroom, not the cafeteria, we officially discourage the use of food as incentives unless it is cleared with administration first. Any candy, treats, or project ingredients that contain common allergens should not be used in the classroom.

Staff will be provided training (including AED and CPR certification) to increase their knowledge about food allergies and how to respond to food allergy emergencies. This training will focus on reducing the risk of an allergic reaction, responding to allergic reactions, and supporting the social and academic development of children with food allergies.

In addition, all cafeteria staff will use the CDC guidelines for cross-contamination where appropriate.

Other groups that use the common school spaces (i.e. cafeteria) will be made aware of and comply with policies on food, cleaning and sanitation procedures. School personnel should be notified when outside groups are using the facilities.