Child Nutrition Department

Child Nutrition Department

Virtual students and children ages 1-18 who are NOT in school are eligible for meal pickup. Please call the Child Nutrition Department at 419-334-5434 by Wednesday at 4:00 PM each week to reserve meals and make pickup arrangements. Only families who call may pick up meals.

No cash may be accepted in any cafeteria, and no change may be made at the cafeteria registers. Students and staff may pay by check in the cafeteria, or payments may be made online at Credit card payments may still be made in the school office.

Send Money to School

Using the link above you will be directed to the Send Money to School website.

You may set up an account and then add your students using their 9 digit student ID. The student ID can be located on their school schedule, report card, and/or by calling the school office.

Once an account is established you will be able to:

  • Pay for Meals
  • Check Meal Balances
  • View Meal History
  • Transfer Money

Should you have any questions regarding the use of this site please contact the Child Nutrition Office at 419-334-5434.

CEP Requirements

We encourage all elementary students to participate in the Community Eligibility Program (CEP). This program allows students to have breakfast and lunch free of charge so long as the nutritional requirements of the program, set forth by the USDA, are met. Breakfast must include ½ cup fruit or vegetable and at least two other items. At lunch, students must take at least 3 items with one of those items being a fruit or vegetable. If students chose not to eat a component of their meal, they may place that item on the share table so long as the item is sealed. Students who chose not to participate in the program may purchase items of their choice at the register.

Fremont City Schools has submitted a waiver request for a second grace year in the Community Eligibility Program from USDA.

FCS is also committed to serving the freshest, most nutritionally sound foods available. That is why we have focused on sourcing our foods as locally as possible. A USDA Farm-to-School grant has allowed FCS to focus on providing these fresh, local foods to students, while building valuable community partnerships that benefit our students, our schools, and our community. We take pride in knowing that our students are served foods that have been produced right in our own community, with names and brands that they recognize. We continue to seek new partnerships with local food producers who will allow us to provide the highest quality, freshest foods to our students.

For more information, visit

If you believe your children qualify for free or reduced priced meals we encourage you to complete the application promptly. There are 2 ways to do this. The quickest is to go to to fill it out. Your online application will usually be processed the same day. Once processed, a letter describing your eligibility status will be mailed to your home.

You can also fill one out at either the administration building or your student’s school. This will help extend your budget plus may also assist your school in receiving additional funding.

We are allowed 10 operating days to process applications and try to process them as quickly as possible.


Important Note: By law we automatically extend the free and reduced status for the first twenty operating days of the next school year. Approval of your application cannot be retroactive to meals already served.

We treat your student’s free and reduced meal status as highly confidential. If your income changes and you believe you qualify for free or reduced meals, you may complete an application at any time during the school year. You can go to to fill one out or go to your child’s school office or to the administration building. If your student is approved for free or reduced meals, we encourage your student to take advantage of this valuable benefit.

Privacy Act Statement: This explains how we will use the information you give us. The National School Lunch Act requires the information on this application. You do not have to give the information, but if you do not, we cannot approve your children for free or reduced price meals. The Social Security Number of the adult household member who signs the application is required unless you list a Food Stamp case number, or if you are applying for a foster child. You must check the “I do not have a Social Security Number” box if the adult household member signing the application does not have a Social Security Number. We will use your information to see if your children are eligible for free or reduced price meals, to run the program and to enforce the rules of the program. We may share your eligibility information with education programs to help them evaluate, fund or determine benefits for those programs, and auditors for program reviews.

The prevalence of food allergies in the U.S. is on the rise.

Food allergies among children have increased by nearly 50 percent between 1997 and 2011. One in every 13 children, or roughly two in every classroom, suffers from some type of food allergy.

In addition, children with a food allergy are two to four times more likely to have conditions such as asthma and other allergies.

For some, an allergic reaction to a particular food may be uncomfortable but not severe. For others, a food reaction can be frightening and even life-threatening.

If your child has a diagnosed food allergy, please contact your child’s building principal and/or school nurse.

The Fremont Board of Education has an adopted policy for accommodating students with food allergies that reduces the likelihood of an allergic reaction at school. All district child nutrition department personnel will follow the appropriate food plan established for any student having a food allergy.

Please note that we must have a Doctor's note on file if your child is diagnosed with a food allergy or sensitivity and he or she is requesting an alternative meal.

If we do not have a written excuse from the child’s physician, we may be unable to provide them with an alternative meal.

Please contact Abby Berndt, Child Nutrition Supervisor, with any questions regarding this matter.

Menus are subject to change without notice. Please contact Mrs. Berndt at 419-334-5440 with any menu questions.

Menu Planning

Meals are planned to meet established USDA meal nutrient requirements as well as appeal to our customers.

One of our regulatory agencies, the United States Department of Agriculture ( USDA), specifies required nutrient levels that must be met for six key nutrients ( Calories, Protein, Fat, Vitamin C, Vitamin A and Iron) in meals when averaged over a week. These nutrient requirements are similar to the Dietary Guidelines for Americans as written for specific age groups. We know that children receive the benefits from their meals only if they eat the meal so we take care to plan meals that appeal to our customers.

From experience we know it takes between three to five exposures for a student to try a new food. We offer at least 2 choices at the elementary level to assure that we meet a variety of preferences with one item a day being vegetarian in nature (cheese, yogurt or nuts). As children get older we offer more menu selections.

You might wonder how we know what students like. We gain this information through 3 primary methods:

  • Selections taken
  • Plate waste observation
  • Asking them directly

Considerations in Menu Planning

Beyond preferences discussed above our menus are planned keeping 2 other considerations in mind. First and foremost is food safety. Our department has a Hazard Analysis Critical Control Point (HACCP) Program throughout to reduce the chances of a food borne illness. Our staff is a very qualified group of employees that are regularly trained through our professional development. However when one is off we use substitute staff that while very energetic do not have the same level of training. To avert food bone illness through cross contamination or under cooking or improper cooling of leftovers, we use primarily precooked protein products. This also helps us offer more choices in our menus as food preparation does not take as much time as it did before.