Nestled in the heart of rural Oklahoma, Maysville School District is proving that small schools can lead big changes in school nutrition. With support from the Healthy Meals Incentives (HMI) grant and recognition through two national Small and/or Rural Trailblazer Awards—for both Lunch and Breakfast—Maysville School District demonstrates that rural schools can lead the way in serving nutritious, scratch-cooked meals that students love. This transformation was made possible through the HMI Initiative—a collaborative effort between USDA’s Food and Nutrition Service (FNS), Action for Healthy Kids (AFHK), and the Chef Ann Foundation (CAF). Through this partnership, 264 subgrants were awarded to School Food Authorities (SFAs) across the country to improve the nutritional quality of school meals and advance nutrition education.

From Processed to Fresh: A 360° Breakfast Transformation

Maysville’s breakfast program has undergone a dramatic shift. Once reliant on prepackaged items like donuts and snack cakes, the district now serves hot, scratch-made meals daily. Students enjoy dishes like Amish casserole made with real eggs, onions, and peppers, alongside whole grain cereals and fresh fruit. Sugar content has been slashed—syrup servings have been reduced from 24 grams to just 12 grams and added sugars overall have been reduced by 50 percent. These changes earned Maysville the Small or Rural School Food Authority Breakfast Trailblazer Award, recognizing their commitment to healthier, lower-sugar morning meals.

Local Beef, Lower Sodium, and Big Flavor

For lunch, Maysville has embraced locally sourced beef, replacing processed meats with fresh ground beef seasoned with scratch-made blends and herbs. Meals like tacos, meatballs, burgers, and spaghetti are now made in-house, with no added sodium. The district estimates a 50% reduction in sodium across its lunch offerings, a key factor in earning the Lunch Trailblazer Award.

Grant-Funded Equipment: A Game-Changer

The HMI grant enabled Maysville to purchase critical equipment that transformed their kitchen operations:

• Double Oven: Replaced a failing unit, allowing staff to prepare and serve hot meals efficiently.
• Dishwasher with Garbage Disposal: Improved sanitation and reduced reliance on disposable items, supporting sustainability.
• Generator: Protects thousands of dollars in food inventory during power outages, ensuring uninterrupted meal service.

These upgrades have not only improved food safety and quality but also expanded menu options and reduced stress on staff. As one team member shared, “You’ll probably never see a grant like this again—it was a lifesaver.”

Students at the Center

Student engagement is a cornerstone of Maysville’s success. Through regular taste tests—often incentivized with fun stickers like “Make Today a Try Day”—students explore new foods and provide feedback that shapes the menu. From cottage cheese to vibrantly colored cheeses with sage and purple vines, students are encouraged to try unfamiliar items, fostering curiosity and healthier eating habits.

Nutrition Education and Classroom Collaboration

The nutrition team works closely with teachers to bring food education into the classroom. Lessons on kitchen safety, food origins, and hands-on cooking help students connect with their meals. Events like the school’s pumpkin patch celebration include roasted pumpkin seed tastings and additive-free popcorn, reinforcing the district’s commitment to clean, wholesome food.

Community Connections

Maysville’s efforts extend beyond the cafeteria. Community events like the annual Thanksgiving dinner and Veterans Day meals invite families and local heroes to share in the school’s culinary success. These gatherings showcase the quality of Maysville’s meals and build trust and pride in the program.

Sustainability and Looking Ahead

While staffing remains a challenge, Maysville is committed to sustaining its progress. The district continues to seek additional grants and is exploring partnerships with the science department to grow herbs in the school greenhouse. These small steps toward self-sufficiency reflect a broader vision: to make healthy, scratch-cooked meals the norm, not the exception.

To ensure long-term viability, the nutrition team is also focused on maintaining and preserving the equipment purchased through the HMI grant. Staff have implemented rigorous cleaning and maintenance routines to extend the life of the double oven, dishwasher, and generator—critical tools that support daily operations and protect food safety. By reducing reliance on disposable items and improving energy resilience, Maysville is building a program that is not only healthier but also more environmentally and financially sustainable. The district’s proactive approach to equipment care and resource management demonstrates a deep commitment to lasting change.

A Model for Rural Excellence

Maysville School District’s journey is a testament to the power of vision, community, and student engagement. Through strategic investments and creative problem-solving, the district has built a nutrition program that nourishes bodies, minds, and relationships— setting a powerful example for rural schools nationwide.

Find more HMI success stories in our Cafeteria Chronicles blog

This material is based upon work that is supported by the U.S. Department of Agriculture, Food and Nutrition Service. USDA is an equal opportunity provider, employer, and lender.