Summer Feeding Program

  • Dates & Locations

    The JPS Food Service Department will be offering its Summer Food Service Program for the 28th consecutive year. The dates for the program are June 3–July 12, 2019. Serving time will be from 11 a.m.–12:30 p.m. Monday through Friday. Participants must be 18 years old or younger.

    The Summer Food Service Program will be closed July 4 and 5 for the Independence Day holiday.

    Summer Food Service Program Sites

    • Blackburn Middle School, 1311 West Pearl Street
    • Clausell Elementary School, 3330 Harley Street
    • Hardy Middle School, 545 Ellis Avenue
    • Johnson Elementary School, 1339 Oakpark Drive
    • Key Elementary School, 699 West McDowell Road
    • Lake Elementary School, 472 Mount Vernon Avenue
    • McWillie Elementary School, 4851 McWillie Circle
    • North Jackson Elementary School, 650 James M. Davis Drive
    • Oak Forest Elementary School, 1831 Smallwood Drive
    • Powell Middle School, 3655 Livingston Road
    • REAP (formerly Rowan Middle School) 136 East Ash Street
    • Walton Elementary School, 3200 Bailey Avenue Ext.

    In the operation of the child feeding programs, no child will be discriminated against because of race, sex, color, national origin, age, or disability. If you believe you have been discriminated against, write immediately to the Secretary of Agriculture, Washington, D.C. 20250.

    Lunch Menu

    CYCLE MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
    1 Sausage Pizza
    1/2 c. Buttered W.K. Corn
    1/2 c. Tossed Green Salad
    Fresh Fruit
    1/2 pt. Milk
    Barbecue Pork on WG Bun
    Potato Salad
    1/2 c. Pears
    Cookie
    1/2 pt. Milk
    Spaghetti w/Italian Meat Sauce
    1/2 c. Chilled Fruit Cup
    1/2 c. English Peas
    Roll/Garlic Bread
    1/2 pt. Milk
    Chicken Fajitas Wrap
    1/2 c. Shredded Lettuce, Tomato Slice, Cheese Stick, Pickle Spear
    1/2 c. Fresh Fruit
    Ice Cream Sandwich
    1/2 pt. Milk
    Hoagie
    Combo Pack with Cheese
    1/4 c. Lettuce, Tomato, Pickle
    1/2 c. Baked Tater Babies
    1/2 c. Fresh Fruit
    1/2 pt. Milk
    2 6 Chicken Nuggets
    1/2 c. Fluffy Whipped Potatoes with Cheese Topping
    1/2 c. Chilled Fruit Cup
    1/2 pt. Milk
    Ole Fashion Hamburger
    1/4 c. Lettuce, Tomato, Pickle
    1/2 c. French Fries
    1/2 c. Baked Beans
    Fresh Fruit
    Small Cinnamon Roll
    1/2 pt. Milk
    Corn Dog
    1/2 c. Creamy Coleslaw
    1/2 c. Fruited Jello
    1/2 pt. Milk
    Chicken Tetrazzini
    1/2 c. Seasoned Green Beans
    1/2 c. Fruit Slush
    WG Roll/Garlic Bread
    1/2 pt. Milk
    Lite Ham & Cheese on Wheat Bun
    1/2 c. Tossed Green Salad
    Baked Chips
    1/2 c. Watermelon Chunks
    1/2 pt. Milk
    3 WG Pepperoni Pizza
    1/2 c. Tossed Green Salad
    1/2 c. Chilled Fruit Cup
    Ice Cream Cup
    1/2 pt. Milk
    Baked Chicken
    1/2 c. Mashed Potatoes with Gravy
    1/2 c. California Mixed Vegetables
    1/2 c. Fresh Fruit
    Roll
    1/2 pt. Milk
    Taco Salad
    1/2 c. Shredded Lettuce, Tomato, Cheese
    1/2 c. Cantaloupe Chunks
    Crackers
    Cookie
    1/2 pt. Milk
    Oven Baked Fish Sandwich
    1/2 c. Macaroni & Cheese
    1/2 c. Lima Beans
    1/2 c. Mixed Fruit Cup
    1/2 pt. Milk
    Tuna Sandwich on Croissant
    1/2 c. Carrot/Celery Sticks with Dip
    1/2 c. Fresh Fruit
    Cookie
    1/2 pt. Milk
    4 4 Steak Fingers
    1/2 c. Mashed Potatoes with Gravy
    1/2 c. Green Beans
    1/2 c. Fresh Fruit
    Whole Grain Roll
    1/2 pt. Milk
    Chicken Salad on a Bed of Shredded Lettuce
    1/2 c. Sweet Potato Puffs
    1/2 c. Strawberries
    1/2 c. Crackers
    Ice Cream Cup
    1/2 pt. Milk
    Lasagna
    1/2 c. Corn on the Cob
    1/2 c. Chilled Sliced Peaches
    Garlic Bread
    1/2 pt. Milk
    Hamburger Steak with Gravy
    1/2 c. Baked Potato
    1/2 c. Broccoli
    1/2 c. Fruited Jello
    WG Dinner Roll
    1/2 pt. Milk
    Lite Turkey Wrap
    1/2 c. Tossed Green Salad
    1/2 c. Baked Chips
    1/2 c. Fresh Fruit Bowl
    1/2 pt. Milk

    Cycle 1: Will be served the Week of June 3–7 and repeated the week of July 1–5. (Closed Wednesday, July 4 and 5.)
    Cycle 2: Will be served the Week of June 10–14 and repeated the week of July 8–12. 
    Cycle 3: Will be served the Week of June 17–21.
    Cycle 4: Will be served the Week of June 24–28.

    Downloadable Summer Food Service Program (PDF).

Last Modified on June 24, 2019