Meet Balanced's 2026–2027 Plant-Powered School Meals Cohort

Balanced's Plant-Powered School Meals Cohort is a year-long program that helps school food service professionals add more fiber-rich, plant-based options to their permanent menus.

For the 2026–2027 school year, the cohort brings together twelve school nutrition leaders from nine states for structured peer learning, menu-planning and procurement guidance, and community engagement support. The program gives districts a supported framework to set goals, pilot new plant-based menu items, and build a lasting case for menu change, rather than asking each district to figure it out alone.

We're thrilled to introduce this year's cohort members and share what they'll be working toward over the coming school year!

What is Balanced's Plant-Powered School Meals Cohort?

The Plant-Powered School Meals Cohort is Balanced's flagship professional-development program for K-12 school nutrition professionals. Over a full school year, members work through a structured framework built around four pillars: peer learning among fellow food service leaders, menu-planning support, procurement guidance, and community engagement.

Each member sets goals, tests new plant-based menu items, troubleshoots challenges alongside other cohort members, and tracks progress toward measurable menu change. By the end of the year, each participant will have piloted new plant-based offerings, strengthened community engagement, and worked plant-based options into their standing menu cycle, the step that turns a one-time pilot into permanent change.

The cohort kicked off last month with its first webinar, focused on goal-setting and building buy-in for plant-powered initiatives.

Who is in the 2026–2027 cohort?

This year's cohort includes twelve school nutrition leaders representing nine states, a wide range of student populations, and diverse food service models — all working toward the same goal: more fiber-rich, student-approved, plant-based meals on school trays.

• Abigail Cano — VP of Finance & Food Services, Glenwood Academy (IL)

• Melissa Herrera — Director of Food Services, Odyssey Charter Schools (CA)

• Cady Molloy — Director of School Nutrition, Dartmouth Public Schools (MA)

• Nolen Fetchko — Food Service Director, Seneca Valley School District (PA)

• Leah Botko — Director of Food and Nutrition, Old Orchard Beach Schools / RSU23 (ME)

• Kelly Combs & Jason Tepper — School Nutrition Programs Coordinator & Executive Chef, Alexandria City Public Schools (VA)

• Janette Broda — Director of School Nutrition, Transylvania County Schools (NC)

• Stacey Whitney — Culinary Director, Academy for Global Citizenship (IL)

• La Rissa Clark — Food Service Supervisor, Folsom Cordova Unified School District (CA)

• Yesenia Charles — Area Production Lead, San Ysidro (CA)

• Iris Tirado — Food Service Director, Concordia Charter School (AZ)

• Bradley Dolezal — Food Service Director, School District of Marshfield (WI)

  
  

Why do plant-based school meals matter right now?

Demand for plant-based school meals is rising, and school food leaders are responding. In a recent survey by Chartwells K12, more than 37% of students said they would eat school lunch more often if more vegetarian and vegan options were available, and about a third rated vegetarian and vegan choices as extremely important when deciding whether to eat lunch at school.

The health case is especially urgent for fiber. Up to 97% of people in the U.S. don't get enough fiber, and almost all children fail to consume the minimum recommended amount, even though fiber is found only in plant foods like beans, lentils, whole grains, fruits, and vegetables.

In our white paper, Closing the Fiber Gap in School Meals, our analysis of fiber in school meals found that grains are the single largest source of fiber on the lunch tray, accounting for more than half of it, but that these grains are often ultra-processed, with pastries alone contributing 17% of a meal's total fiber, roughly a third of all the fiber coming from grains.

We conclude that the highest-impact fix is to diversify proteins and add naturally occurring, plant-based fiber from whole foods, exactly the kind of durable menu change this cohort is building toward through our Focus on Fiber campaign.

Menu design shapes those choices powerfully. A 2026 study across three university dining halls found that 81% of students chose a plant-based entrée when it was offered as the default option and reported higher meal satisfaction on default plant-based days. Small, structural menu changes can move participation more than any single new recipe.

States and districts are putting real money behind the shift. California's 2026–2027 state budget directs $500 million in one-time funding to the Kitchen Infrastructure and Training (KIT) Program, with new language that lets school districts spend those funds on plant-based foods and non-dairy beverages for the first time.

In New York City, the nation's largest school district, serving more than 1 million students, public schools now feature a scratch-cooked plant-based entrée as the primary option through the district's Plant Powered program, with no meat served as the main lunch entrée on Mondays and Fridays (NYC Public Schools).

How do plant-based school meals support student health?

Plant-based school meals are typically rich in dietary fiber, vitamins, minerals, and antioxidants, nutrients most American children fall short on. According to the Physicians Committee for Responsible Medicine, thoughtfully planned plant-based meals give students more of the vegetables, legumes, whole grains, and fruits associated with long-term health.

Fiber is the standout. Beans, lentils, whole grains, and vegetables, the backbone of plant-forward menus, are among the most fiber-dense foods in the school-meal toolkit, and most children in the U.S. consume well below the recommended amount. For the millions of students who eat school meals every day, shifting even a few entrées toward plant-based options can meaningfully raise daily fiber intake at population scale.

What will the cohort accomplish this year?

Over the 2026–2027 school year, each cohort member will test new recipes, develop procurement strategies, and build support among staff, students, and families. Balanced will follow their progress throughout the year: the wins, the challenges, and everything in between.

The goal is durable: not a single day or a one-off taste test, but plant-based options written into each district's permanent menu cycle, backed by the community support that keeps them there.

Key Takeaways

• Balanced's Plant-Powered School Meals Cohort is a year-long program helping K-12 school nutrition professionals add fiber-rich, plant-based options to permanent menus.

• The 2026–2027 cohort includes twelve school nutrition leaders from nine states.

• The program provides peer learning, menu-planning and procurement guidance, and community engagement support.

• Demand is real: more than 37% of students say they'd eat school lunch more often with more plant-based options.

• Structural change works: 81% of students chose plant-based entrées when offered as the default.

• Funding is following: California's 2026–27 budget allows $500 million in KIT Program funds to be spent on plant-based foods.

• Plant-based meals are rich in fiber — a nutrient most U.S. children consume too little of.

  
  

Frequently Asked Questions

What is the Plant-Powered School Meals Cohort?

It is a year-long program run by the nonprofit Balanced that helps K-12 school food service professionals add more plant-based, fiber-rich options to their permanent menus through peer learning, menu-planning and procurement guidance, and community engagement support.

Who runs the Plant-Powered School Meals Cohort?

Balanced, a nonprofit focused on fiber, nutrition security, and improving school meals, operates the cohort. You can learn more at balanced.org.

How many members are in the 2026–2027 cohort?

Twelve school nutrition leaders, representing nine states and a diverse range of districts and food service models.

Do students actually want plant-based school meals?

Yes. In a Chartwells K12 survey, more than 37% of students said they'd eat school lunch more often if more vegetarian and vegan options were available, and about one-third rated those options as extremely important.

How much fiber is in school meals, and where does it come from?

According to Balanced's Focus on Fiber white paper, grains are the largest source of fiber in school meals, more than half of the fiber on the lunch tray. but those grains are often ultra-processed. Pastries alone account for about 17% of a meal's total fiber. Balanced recommends diversifying protein sources and adding naturally occurring plant-based fiber from whole foods such as beans, lentils, vegetables, and intact whole grains.

Are plant-based school meals healthy?

Well-planned plant-based meals are rich in fiber, vitamins, minerals, and antioxidants. According to the Physicians Committee for Responsible Medicine, they help students eat more vegetables, legumes, whole grains, and fruits linked to long-term health.

How can I follow the cohort's progress?

Sign up for Balanced's Plant-Powered School Meals Newsletter to hear about the cohort's wins and challenges throughout the year.