Serving Fresh Sustainable Meals Every Day at OPRF

At Oak Park and River Forest High School, what’s on the lunch tray reflects more than a menu; it reflects a commitment to student well-being, community connection, and thoughtful use of resources.

“We’re here to feed students so they can learn,” said Kelly Diaz, assistant director of Food & Nutrition Services. “Our goal is to support their day by making sure they have access to nutritious, high-quality meals.”

When possible, OPRF sources ingredients from local and regional providers, bringing fresh food into cafeterias while supporting nearby farms and businesses. From apples and lettuce to dairy products and proteins, many items served to students come through partnerships with vendors that also supply local restaurants. In some cases, the district has worked with organizations like The Common Market to connect directly with regional producers. “These partnerships allow us to serve fresh food while staying connected to our local economy,” Diaz said.

Sustainability is built into daily operations across OPRF’s cafeterias:

• Composting in kitchen spaces
• Sorting stations available in all cafeterias
• Compostable bowls and cutlery
• Reduced packaging whenever possible
• Reusable to-go containers in the staff café
• Expanded plant-based meal options

The team also designs menus strategically to reduce food waste, using ingredients across multiple stations and meals.“It’s about being thoughtful with every decision, from what we serve to how we serve it,” Diaz said.

OPRF operates its food service program in-house, a self-operated model that allows the team to respond directly to student needs and continuously refine its offerings.

It also means the work is deeply rooted in the community.“Our staff are part of this community, many are parents, long-time employees, alumni, and neighbors,” Diaz said. “That connection matters.”

OPRF’s food service program is designed as a self-sustaining enterprise, meaning all revenue is reinvested directly into the program to provide meals, staff, and operations, not profit. But that work is far from easy or simple. Amid a constantly evolving regulatory landscape from the USDA and diminishing funding from both the U.S. Department of Agriculture and the State of Illinois, OPRF continues to explore ways to expand sustainable practices and local partnerships. The focus remains the same: ensuring every student has access to meals that support their health, learning, and success.