March 13, 2025 — Thanks to the partnership between Hannaford Supermarkets and the nonprofit Full Plates Full Potential, an effort is being made to get more students in Maine healthier, locally sourced meals at school. The initiative aims to replace heavily processed foods with fresh food while helping schools meet new federal nutrition guidelines designed to improve student health.
At Saccarappa Elementary School in Westbrook, which has already adopted these practices, lunchtime looks slightly different. On the menu: Gulf of Maine fish sticks with pineapple salsa—made from scratch.
Mary Emerson, nutrition director for Westbrook Public Schools, says the shift toward fresh food is a priority.
“We want high-quality, good food that kids enjoy eating that’s nourishing for them,” Emerson said. “Kids have to be well fed in order to learn. So, that’s our commitment to our students.”
Full Plates Full Potential is helping schools transition away from processed meals by incorporating more fresh, locally sourced ingredients into their lunch programs. The effort is an alternative way to comply with new federal nutrition standards that limit salt and added sugar in school meals.