Welcome to Weston Food and Nutrition Services!


The mission of the Weston Public Schools Food and Nutrition Services is to offer balanced, nutritious meals for all students, promote overall health, academic success and educate students to make optimal food choices for life.

Mr. Charlie Kotufo took over as the Director of Food Services in 2021. If you have any questions or concerns please contact him at kotufok@weston.org or (781) 786 – 5295.


Monthly menus are planned by our Registered Dietitian Melanie Plesko to meet the required State and Federal nutrition guidelines for students according to grade level. As part of the National School Lunch and Breakfast programs we offer students balanced meals that contain five food components –  whole grains, meats or meat alternatives, fruit, vegetables and milk. Students at the Middle and High School level participate in “offer vs.serve” in which they have the option to choose from certain meal components (in addition to a fruit or vegetable).

Please be advised that although we try our best to plan and keep to the monthly menu as posted – sometimes we have to modify menu items due to the following –

  • Occasionally our distributors make “comparable” substitutions for products, or deliveries are delayed (especially during Covid we are experiencing delays or items that are unavailable)
  • We purchase fresh fruit and vegetables from local farms as available which may be after a menu is completed.
  • Natural disasters beyond our control, such as power outages or storms that require Food Service to modify the meals offered at the last-minute.

ms sage

Sage growing at the Middle School Garden

School Gardens

In October I was able to visit the WMS Garden Club – Middle Ground to see what Mr Gibbons and his students were working on. They were winterizing the garden by clearing out the raised beds and improving the soil quality with the addition of dried leaves and compost.  We saw a lot of worms in the soil, which is definitely a sign of a healthy garden!  They donated some fresh sage and parsley to the kitchen which was used in the stuffing for our Thanksgiving Dinner on November 17th. The Food Service Department hopes to collaborate more with the garden club in planning out vegetables to grow that can be featured in menu items and served in the cafeteria. We are thankful for the Middle School Garden Club!

Stay tuned for more garden news – we are hoping to run a pilot program of Indoor Tower Gardens at the Elementary Schools in 2022!

Harvest of the Month Kale

Kale is a leafy green that is one of the most nutrient dense foods in existence… with one cup of raw kale providing twice the daily recommendation for Vitamin A, six times the daily recommendation for Vitamin K and more Vitamin C than an orange! It also contains powerful antioxidants that are good for eye health and may prevent various types of cancer and heart disease.

You can add kale to many foods that you may already eat such as blended smoothies, salads, sandwiches, pasta dishes, etc. We had a taste test in the cafeteria at the High School on November 18th featuring kale grown locally at Codman Farm in Lincoln, MA. We gave out samples of a cheesy kale dip to complement the beef nacho lunch. Thanks to all the students and staff that gave it a try! The recipe is below if anyone wants to cook it at home. It would be great for a holiday or Super Bowl party!

Cheesy Kale Dip

Recipe adapted from Slender Kitchen (www.slenderkitchen.com) Serve with tortilla chips, carrot sticks, pita chips or bread. Also can be used as a tasty vegetable side dish. 


        1 Tbsp butter                                   1 ½ Cups Milk

        1/4 Cup onion, minced               ½ Cups Parmesan Cheese

        2 garlic cloves, minced                      Salt & Pepper

        2 Tbsp flour                                     1/16 tsp Nutmeg

        4 oz Cream Cheese                     12 oz Kale (about 4 Cups raw)


Preheat oven to 400F

Remove kale leaves from stems and rinse in water.  Bring a large pot of water to boil and add the kale – blanching for about 5 minutes. Remove kale leaves, let cool, squeeze out excess water and chop. Set aside.

 Melt butter in a medium saucepan and add onion and garlic. Cook for about 5 minutes. Add flour and cook for one minute until it begins to brown. Add milk slowly and stir with a whisk until it thickens.

Add 1/4 cup Parmesan cheese, salt, pepper, nutmeg, and cream cheese. Stir gently until melted. Add the kale and stir together.

Pour into a baking dish coated w/ cooking spray and sprinkle ¼ Cup Parmesan on top. Bake for 10 minutes.

Click here for the October 2021 Farm to School Info

All lunches for the 2021-2022 School Year will be free to all Weston Students

2022-2023 Prices:

Elementary Schools: $3.00
Middle School: $3.60
High School: $3.60

Middle School: $2.00
High School: $2.00

Please visit MySchoolBucks to set up online payments, receive low-balance alerts, monitor account activity and more.

Does your child qualify for free or reduced-priced meals?  Visit our Free and Reduced Lunch page for more information about this service and to fill out an application.

Food Allergies

In recent years there have been an increasing number of students diagnosed with food allergies in our school system. In response we are taking precautions to keep our students safe.  We communicate with school nurses regularly and have food allergy information for students listed in their lunch account. Ingredient lists are posted daily in each cafeteria and we can provide food labels upon request. Our kitchens are “Nut Aware” meaning that we do not serve any products containing nuts. We provide special lunches for students who have documented food allergies and prepare them in a separate location to prevent cross contamination. All Food Service Staff are ServSafe Certified and have allergy awareness training as required by the state of Massachusetts. We take every precaution to serve healthy, safe, and nutritious meals. We will make accommodations when possible to serve our diverse student body.

Parents or guardians of students with a life threatening food allergy are required to:

  1. Contact your School Nurse and submit all required medical documentation to them.
  2. Establish an alternative or back up lunch option with the School Nurse, Kitchen Manager and School Nutritionist.
  3. If you would like food label information, or need assistance regarding your child’s specific dietary needs, please contact Melanie Plesko, RDN at pleskom@weston.org or (781) 786 – 5292.

Parent Resources

 Nut Aware Snack Ideas by parent Kim Smallman, Co-Founder of Weston Food Allergy Community (WFAC). Click here for document.

Dietary Guidelines for Americans – 2020 – 2025 (link below)


Chop Chop Family – recipes, publications and cooking club (link below)


Harvest of the Month – Carrots

Download (PDF, 1.22MB)

click here to view November Harvest of the month – Kale

USDA Nondiscrimination Statement

In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English.

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at How to File a Program Discrimination Complaint and at any USDA office or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov.

USDA is an equal opportunity provider, employer, and lender.