Ocean Springs School District

Kaci Kelly

School Meals Champion

Career Path and Experience

My journey in Child Nutrition began in the kitchen and evolved into a passion for service and leadership. With a Bachelor of Science in Culinary Arts, I developed a deep understanding of food, flavor and nutrition. Starting as a cafeteria manager, I learned to feed hundreds of children efficiently while navigating rules and regulations. This role emphasized teamwork, problem-solving and delivering nutritious meals. Later, as a Child Nutrition Bookkeeper, I gained experience managing equipment orders, administrative tasks and menu planning to meet nutritional goals.

These roles prepared me for my current position as Director of Child Nutrition, I lead a dedicated team committed to ensuring every child in our district has access to healthy, delicious meals. My career has combined hands-on learning, leadership development and a heartfelt commitment to making a difference in children’s lives.

Challenges in Providing Nutritious Meals

One of the most significant challenges is funding. Stretching federal reimbursement dollars to cover rising costs of food, labor and supplies is difficult. Underserved areas face additional barriers, including limited access to fresh produce and inadequate resources for meal preparation.

Policymakers can help by increasing funding and expanding initiatives like the Community Eligibility Provision (CEP) to provide universal free meals. Schools can prioritize partnerships with local farms to improve ingredient access while investing in staff training for better meal preparation.

Local communities play a crucial role, too. Food drives, farm-to-school initiatives and volunteer programs for school gardens foster a network of support. Partnerships with local farms not only improve produce access but also provide opportunities to teach students about agriculture and food sourcing while supporting the local economy.

Another critical area is enhancing kitchen capacity and staff training. Many schools lack the infrastructure and knowledge needed to prepare meals from scratch. Investment in modern equipment and culinary training empowers staff to craft fresher, healthier meals that are both appealing and compliant with nutritional guidelines.

"Success starts by listening to students, parents and staff to understand their needs and preferences. Children are more likely to enjoy meals when they feel their input is valued."

Sustainable School Meal Programs

Sustainability is key, even on a tight budget. Sourcing local, seasonal foods reduces transportation costs and environmental impact while supporting farmers. Schools can partner with regional food hubs and co-ops to make these efforts more affordable and practical.

Reducing food waste is another focus. Share tables let students leave unopened items for others, while composting programs turn food scraps into resources for school gardens, fostering a full-circle approach to sustainability and environmental stewardship.

Balancing affordability and sustainability requires creativity and collaboration. Engaging local stakeholders, leveraging grants and making small sustainable changes can create environmentally conscious programs that benefit students. Successful initiatives include:

• Farm-to-School Programs: Partnering with local farmers to bring seasonal, locally grown produce into cafeterias, reducing emissions and supporting the local economy.

• School Gardens: Offering students hands-on experiences growing fruits and vegetables fosters ownership of their food and an appreciation for fresh ingredients.

• Reusable or Compostable Food Ware: Replacing single-use plastics with reusable or compostable options to reduce waste, often supported by grants.

Innovations in Child Nutrition

I’m excited about the resurgence of scratch cooking, culturally relevant meals and the integration of technology. These practices are transforming school meals both nutritionally and socially. Scratch cooking uses fresh, raw ingredients, moving away from processed foods. This shift results in healthier, tastier meals with fewer preservatives and better flexibility for dietary needs.

Culturally relevant meals reflect students’ diverse backgrounds, fostering inclusion and engagement. Dishes like chicken biryani, fresh pico de gallo and tamales honor students’ heritage. Combined with scratch cooking, they support sustainability and strengthen community connections.

Technology is transforming child nutrition. Menu-planning software balances nutrition, cost and student preferences while ensuring federal compliance. Digital tools enable real-time recipe analysis for allergens and calorie counts. Apps and digital displays offer nutritional information and meal highlights, empowering students to make informed decisions. Schools even use AI to predict participation and reduce waste.

Strategies for Improving Nutrition Programs

Success starts by listening to students, parents and staff to understand their needs and preferences. Children are more likely to enjoy meals when they feel their input is valued. Offering customizable meals, such as salad bars or taco stations, allows students to choose foods they enjoy within nutritional guidelines. Schools can also introduce vegetarian and vegan options for diverse dietary preferences.

Tasting events where students sample and vote on menu items boost engagement. Gradual improvements, such as adding more fresh fruits and healthier snacks, can significantly impact nutrition without overwhelming budgets or staff.

Creating inviting cafeteria spaces with colorful decor, flexible seating arrangements or background music can improve the dining experience.

Building partnerships with local vendors and seeking grants extends resources and budgets, strengthening programs.

Lastly, investing in staff is critical. Ongoing training equips teams with the skills and confidence to prepare appealing, nutritious meals efficiently. Hands-on culinary training boosts staff confidence in preparing scratch-cooked meals and experimenting with new recipes. A passionate, well-trained team is the backbone of any successful Child Nutrition program, making a lasting positive impact on students' health and well-being.