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USD 428 Food Service attends national conference
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courtesy photo Kristy Alvord, Kayla Hoilien, and Brittany Turner, all members of the USD 428 Food and Nutrition Department, recently attended the School Nutrition Association’s Annual National Conference in San Antonio. The conference provided an opportunity to connect with vendors, learn innovative ideas, and sample new products that meet new USDA guidelines.

Great Bend USD 428 Food Service Director Kristy Alvord and members of her team recently traveled to San Antonio, Texas, to attend the School Nutrition Association’s Annual National Conference. This professional development opportunity allowed the team to dive into the latest USDA nutrition regulations, explore new trends in child nutrition, and even sample student-approved food options that could soon make their way to Great Bend Public Schools’ cafeterias.

“The conference is a great chance to connect with others in school nutrition and bring back ideas and innovations that support our students’ health,” said Alvord. “We’re always looking for ways to improve both the quality and the experience of school meals.”

Among the many highlights for Great Bend is the district’s ongoing commitment to quality and local sourcing. Did you know that USD 428 serves locally sourced beef to its students? This partnership not only supports area producers but also brings fresher, higher-quality meals to the table.

In addition, all five USD 428 elementary schools participate in the grant-funded Fresh Fruits & Vegetable Program. Through this initiative, students enjoy a variety of fresh produce two days a week—an engaging way to introduce new flavors and promote lifelong healthy eating habits.


Keeping Up with USDA Updates

USD 428 is fully compliant with the new USDA school nutrition standards, which include changes aimed at reducing added sugars and sodium in school meals:


Added Sugar Limits (Effective Now):

• Breakfast cereals: No more than 6 grams of added sugars per dry ounce

• Yogurt: No more than 2 grams of added sugars per ounce

• Flavored milk: No more than 10 grams of added sugars per 8 fluid ounces


Buy American Requirement:

• A new cap limits non-domestic food purchases to no more than 10%, encouraging more local and U.S.-sourced products.


Looking Ahead (By 2027-28):

• Added sugars must account for less than 10% of weekly calories.

• Sodium in school lunches will be reduced by 15%, and school breakfasts by 10%.

“These changes are a positive step toward ensuring school meals continue to support the health and well-being of all students,” said Alvord. “We’re proud to be ahead of the curve.”

Through education, innovation, and a strong commitment to students’ health, USD 428 Food Service continues to nourish Great Bend’s future – one meal at a time. 

For more information about student meals and nutrition, please contact the USD 428 Central Kitchen at 620-793-1540.


The mission of Great Bend Public Schools — USD 428 is to provide a safe and supportive learning environment where all are empowered to become responsible citizens and lifelong learners in an ever-changing world. Learn more about our district by visiting GreatBendSchools.net.