Food is a gateway to flavors from around the globe, right from the comfort of your school lunchroom! During this year’s National School Lunch Week (October 13-17, 2025) we celebrate how school lunches can give students a taste of ingredients and flavor profiles from around the world.

Working alongside Chef Jamal Hashi, the team at Saint Paul Public Schools in Saint Paul, MN developed recipes inspired by East African cuisine. Their Hamari Chicken features a spice rub with turmeric, onion and garlic added to the chicken before marinating overnight with lime juice, olive oil and more garlic. The result is a complex flavor profile students love!

Creating a custom spice blend can introduce global flavors while also reducing sodium. The team at Minneapolis Public Schools in Minneapolis, MN developed their own Xawassh spice blend, a traditional East African blend of cumin, turmeric, cinnamon, cardamom and coriander added in their brown basmati rice. Using this spice blend, the district was able to reduce sodium in the rice, which is featured in their Mediterranean Bowl recipe.

A new commitment to scratch cooking allowed the team at Los Gatos-Saratoga Union High School District in Los Gatos, CA to incorporate more global flavors. Their Butter Chicken recipe features ingredients such as garam masala, cayenne pepper, paprika, cumin, turmeric ginger, coriander and garlic. This flavorful dish was served during back-to-school night to demonstrate the district’s scratch cooking and get direct feedback from students and families.

These districts plated up dishes to take students on a journey of flavors from around the globe. Let’s celebrate these districts during National School Lunch Week for leading the way in school nutrition!

Stay tuned for more Cafeteria Chronicles stories from school districts nationwide. Check out our Cafeteria Chronicles Blog for more inspiring school nutrition transformations!