From Farm to Tray: A Career Rooted in Food, Education, and Impact
These Sodexo employees are working together at Springfield City Schools to transform school meals through fresh ingredients, community partnerships, and innovative solutions.
At Springfield Public Schools, in Springfield, MA, where over 29,000 students across 70 schools are served breakfast and lunch daily, school meals are more than just nourishment. They are about supporting students, building community, and creating opportunities. Lydia Rodriguez, Director of Operations and Communications, and Andrew Stratton, General Manager of Food and Nutrition Services, are part of the team working together to make it all happen. Lydia and Andrew play critical roles in shaping the school’s food program, which prioritizes quality, sustainability, and student engagement.
Together, they support a large-scale operation that prepares 21,000 breakfasts and 22,000 lunches every day. Many of these meals are made from scratch at the district’s Culinary and Nutrition Center. This facility includes a full bakery and large-scale kitchens where the team roasts meat, makes homemade sauces, rolls dough for calzones and empanadas, and sources 24% of ingredients locally. Their work ensures students have access to nutritious meals that not only meet dietary needs but also support local farmers and businesses.
Lydia oversees operations and communications, managing a team of more than 270 employees, while Andrew focuses on school operations, sustainability, and purchasing. Though their roles are different, their shared mission is to transform school meals into a tool for education, health, and sustainability.
“We work together to make sure we’re not just putting meals on trays but also educating students about what they’re eating and why it matters,” says Lydia. “It’s a career that’s both rewarding and impactful because we’re feeding kids while also making a difference in our community.”
Their work has led to exciting collaborations with farmers, students, and even local organizations while helping to shape the future of school meals.
For Lydia and Andrew, a typical year starts long before meals reach students. Every January, the team begins designing the next school year’s menu; not just for variety, but to coordinate with local farmers and food producers for the freshest ingredients.
“We start early so that our local partners know what to plant,” explains Andrew. “For example, our mashed potatoes are made from locally sourced potatoes, and we do the same with butternut squash and sweet potatoes.”
This strategic planning is a key part of their roles, giving them experience in vendor coordination, supply chain management, and large-scale meal preparation. Over the years the district has been able to invest in new equipment, helping employees gain hands-on experience with innovative food production methods while ensuring quality meals for students.
Lydia and Andrew have seen firsthand how students can drive meaningful change. By working together, students and the school nutrition team have been able to turn ideas into real, lasting improvements.
One inspiring example came from a 9th-grade environmental science class that took the initiative to address the use of foam trays in their school. After collecting discarded trays from a single school day, they found over 1,000 foam trays thrown away. Their findings sparked discussions with the school nutrition team and administration, leading to a search for more sustainable alternatives.
“At the time, we didn’t have an affordable option,” recalls Andrew. “But the students' passion pushed us to find one. That summer, we secured compostable trays and launched a pilot program.”
Today, nearly 40 schools in the area have transitioned to compostable trays, with some even switching to reusable trays cleaned in dishwashers. Through initiatives like these, the school nutrition team is not only improving meal programs but also driving sustainability efforts that empower both students and staff to make a lasting impact.
Beyond sustainability, the school nutrition team is always looking for ways to improve the program and create a better experience for students. From reducing waste to introducing new recipes, their work is constantly evolving to meet the needs of the school community.
A major focus is reducing food waste, ensuring that students not only take healthier options but also enjoy their meals enough to finish them.
“We conduct taste tests, student surveys, and menu planning sessions to make sure our meals meet student preferences,” says Lydia. “It’s a dynamic role because we’re always learning, adjusting, and improving what we offer.”
For employees, this means working in a collaborative environment where creativity, adaptability, and teamwork are essential skills for success. Whether it’s refining recipes, testing new ingredients, or adjusting menus based on students’ feedback, innovation is at the core of what they do.
Springfield City Schools’ nutrition program isn’t just about food, it’s about people, purpose, and progress. By prioritizing fresh ingredients, reducing waste, and building strong local partnerships, Lydia and Andrew are leading efforts that extend beyond the cafeteria. Their work helps reduce environmental impact, supports regional farmers, and creates a culture where students are engaged in the food they eat and the world around them.
Together, they continue to grow partnerships, enhance meal options, and find innovative ways to create a more sustainable future. Their work shows that school nutrition isn’t just about what’s on the tray; it’s about shaping positive habits, fostering community, and creating meaningful experiences for students.
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