"Preparing All Students to Succeed"

Denise Lamar

Points of Pride

  • We are self-supporting. No financial support is currently received from local tax dollars to support our program.  The majority of funds we receive are from our customers (students and adults) that eat with us and a small reimbursement from the Federal Government.  


  • Did You Know. . .

    We have 31 elementary schools, 9 middle schools and 13 high schools. During the school year, we serve close to 4 million meals including afterschool snacks. At our summer school programs, we serve over 15,000 meals. We participate in NC Farm to School throughout the year where we receive locally grown produce provided to us. 


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Important Announcements

Student Lunch Account Balances

Any remaining balance will stay in the student's lunch account for the next school year. If a student moves to another school within the UCPS district the lunch account will follow the student to the new school.  

If the student moves out of the UCPS school district, the parent/guardian can fill out a Parent Refund Request form. Forms available online or contact School Nutrition Services central office. 704-296-3000



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Feature Stories

School Nutrition Services-Seamless Summer Community Program


School Nutrition Services of Union County Public Schools is offering a hot, nutritious meal this summer!

June 15th – August 13th

Cost: Free!


Who: children ages 0 – 18 years of age


Where: Monroe Middle School and East Union Middle School

                (601 E. Sunset Drive)                 (6010 W. Marshville Blvd)


When: Monday – Thursday 12:00 – 1:00

** Meals will not be available June 29 – July 2**


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Program Highlights photo

Program Highlights






Our School Nutrition Department is made up of a team of food and nutrition professionals that are dedicated to students' health, well being and their ability to learn. We support learning by promoting healthy habits for lifelong nutrition and fitness practices.


At UCPS, we offer breakfast daily at all elementary, middle and high schools. The breakfast menu offers a variety of fresh fruits and whole grain selections to help start the day right for our students. At some schools, we provide “grab & go” breakfast in the classrooms and a few of our schools participate in universal–free breakfast. Our lunch program offers a wide variety of healthy menu options that meet all 5 meal component guidelines for both kids and teens. The 5 components that make up a meal includes: meat/meat alternative, whole grain, vegetable, fruit, and milk. Both the breakfast and lunch menus are planned by our Nutrition Team which includes: cafeteria managers, area supervisors, a Registered Dietitian, a Chef who graduated from Johnson & Wales, and the School Nutrition Director. We are still one of the few school systems in the state that actually prepares food in house verses pulling all the items from the freezer. We are required to follow the Federal and State guidelines from The Healthy and Hunger-Free Kids Act (HHFKA) of 2010.   These guidelines were created to increase student access to healthy foods while promoting overall student wellness. UCPS uses the nutrient analysis software program, NutriKids, to ensure our menus meet these federal and state guidelines. Our K-12 menus can be viewed/printed monthly on our website and they are available in both English and Spanish.


We feed and support students from June 15 — August 10th, at our open site, Monroe Middle. We  offer support and serve food at Reading, Enrichment, and Sport camps as well as AfterSchool summer camps throughout the county.



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Empower Your Grade-Schooler's Snacking photo

Empower Your Grade-Schooler's Snacking

Here's the key to healthful food choices: very visible, convenient, effortless and great taste.

Follow these five how-tos for smart snacking. Ask your kids what food group foods they'd like to have on hand. Buy them! "Walk" your kids through the kitchen so they know where these foods are kept.

1. Keep fresh fruit on the counter where kids see it.

2. Wash and cut up veggies ahead, so they're ready to eat.

3. Use see-through containers, clear plastic bags or containers covered with plastic wrap so kids can see what's inside.

4. Put nutrient-rich food where kids can reach it, perhaps on lower shelves in your    refrigerator, pantry or cabinet. Keep "sometimes" foods, such as cookies and chips, away in cabinets where they're less convenient to reach, especially for impulse eaters.

5. Buy food in single-serve containers for grab-and-go eating — for example, milk, raisins, juice, fruit cups, pudding and baby carrots.

From American Dietetic Association Complete Food and Nutrition Guide, 3rd Ed.

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