Bloomfield’s Food Service Department continues to deepen its commitment to fresh, local, and innovative dining experiences for students. This fall, the district expanded partnerships with Connecticut farms and businesses—including Oxen Hill Farm, Auerfarm, Sub Edge Farm, Mico2Life, Clark Farm, and Scotts Jamaican Bakery—ensuring meals are rooted in high-quality ingredients and hometown pride.
Throughout October and November, we participated in the CT Grown for CT Kids celebration, spotlighting a different local farm each day. Our leadership in farm-to-school efforts also earned Bloomfield a place in the inaugural CT Fresh Ed Compass cohort, helping shape a statewide tool designed to support districts as they grow their own fresh, local food programs.
At Bloomfield High School, our focus on fresh, student-centered lunch experiences continues to evolve. Last year’s shift to scratch-cooked meals, along with the addition of a deli bar and “always available” comfort station, set the stage for this year’s new monthly dining concepts.
We kicked off October with Viva Bowls—a Chipotle-style customizable meal featuring locally sourced produce—which received overwhelmingly positive student feedback. In November, we introduced Pita & Co., a Mediterranean-inspired concept. For December, we are excited to pilot “Melted,” offering students the chance to build custom mac-and-cheese bowls.
These new concepts support our vision of offering globally inspired meals while strengthening meaningful connections with local growers and producers.
