
How a Small Vermont School District Served 43,500 Summer Meals
September 12, 2025 | By Dani Chandler
As we head back to school, it begs the question: What happens in school kitchens during the summer months? One small, rural Vermont district in our Get Schools Cooking program distributed 3,113 grocery bags, supplying 43,582 meals to its community. Read their inspiring story.
Nestled in the lush green rolling hills of the West River Valley in Townshed, Vermont, lies Windham Central Supervisory Union. Windham is a small, rural school district with an enrollment just shy of 800 students.
Through the USDA’s Summer Food Service Program, the district qualifies for the rural bulk meal waiver, meaning it has the potential to reach children who otherwise might not have access to fresh food while schools are out from June to August. Every child under 18 is eligible to receive this benefit regardless of enrollment, meaning entire families in the surrounding area can receive free meals. This summer, Windham distributed 3,113 grocery bags, supplying 43,582 meals to children and families!
We connected with food service director Jacob Gallogly about how his district’s school meal program made this possible and how it continues to nourish students year-round.
Nourishing Students Year-Round
Why is the rural bulk meal waiver significant in your community?
Jacob Gallogly: Put simply, this waiver provides food security to hundreds of families throughout our community. Whether they rely on this food or not, the rural bulk meal waiver gives us the green light to provide all of this amazing food free of cost to each and every parent who seeks it out.
How does your summer feeding program differ from your meal program during the school year?
Jacob Gallogly: Outside of our summer camps, we do not prepare any hot meals during the summer months. All of our efforts are focused on preparing our large meal bags, which contain bulk groceries and ready-to-eat items. It takes us a solid two days to organize and pack these bags, 450 at our peak, and then an entire day to set up, pack our cargo trailer, and distribute in two locations.
We know that families come from all over the area. Vermont is mountainous, so even though it may only be 15 miles away, it can take over 30 minutes to travel that distance. The furthest that I have heard of families traveling is about 20 miles. This is why we choose to have two separate distribution sites that are located about 15 miles apart from each other.


How does your summer feeding program differ from your meal program during the school year?
Jacob Gallogly: Outside of our summer camps, we do not prepare any hot meals during the summer months. All of our efforts are focused on preparing our large meal bags, which contain bulk groceries and ready-to-eat items. It takes us a solid two days to organize and pack these bags, 450 at our peak, and then an entire day to set up, pack our cargo trailer, and distribute in two locations.
We know that families come from all over the area. Vermont is mountainous, so even though it may only be 15 miles away, it can take over 30 minutes to travel that distance. The furthest that I have heard of families traveling is about 20 miles. This is why we choose to have two separate distribution sites that are located about 15 miles apart from each other.
What types of local food did you provide students throughout the summer, and how has this encouraged scratch-cooking beyond the cafeteria?
Jacob Gallogly: When I say local, I mean produced or grown less than 90 minutes away. This is an approximate list of all the local products we provided to families free of charge this summer:
- Whole wheat & flax bread - The Bread Shed - Keene, NH
- Organic corn tortillas - Mi Tierra Tortillas - Springfield, MA
- Organic wheat pizza crust - Slice of Vermont - Williston, VT
- Cheese - Cabot Creamery - Waitsfield, VT
- Organic whole milk - Miller Farm - Vernon, VT
- Smoked pepperoni - Green Mountain Smokehouse - Windsor, VT
- Organic blueberries - Green Mountain Orchards - Putney, VT
- Organic lettuce & kale - Harlow Farm - Westminster, VT
- Cherry tomatoes - Allen Bros Produce - Westminster, VT
- Summer squash - Dutton Berry Farm - Newfane, VT
- Cucumbers - Pete’s Stand - Walpole, NH
- Escarole, carrots, & eggplant - Sonder Gardens - Townshend, VT


- Whole wheat & flax bread - The Bread Shed - Keene, NH
- Organic corn tortillas - Mi Tierra Tortillas - Springfield, MA
- Organic wheat pizza crust - Slice of Vermont - Williston, VT
- Cheese - Cabot Creamery - Waitsfield, VT
- Organic whole milk - Miller Farm - Vernon, VT
- Smoked pepperoni - Green Mountain Smokehouse - Windsor, VT
- Organic blueberries - Green Mountain Orchards - Putney, VT
- Organic lettuce & kale - Harlow Farm - Westminster, VT
- Cherry tomatoes - Allen Bros Produce - Westminster, VT
- Summer squash - Dutton Berry Farm - Newfane, VT
- Cucumbers - Pete’s Stand - Walpole, NH
- Escarole, carrots, & eggplant - Sonder Gardens - Townshend, VT
Is there anything else you want to share about the success of your summer meal program?
Jacob Gallogly: Knowing how districts in more populated areas are required to operate during the summer months, it is not lost on me how fortunate we are to be able to offer this program to our students and their families. I’m not a religious man, but I feel that this waiver is a literal blessing. We take our purchasing power to local producers and farms, and use their products to feed our neighbors and friends. From the quality of the food to the financial relief that the bags provide, the feedback is overwhelmingly positive all around. We are very proud of our efforts and plan to continue this program for as long as possible.
How has our Get Schools Cooking program supported your efforts to serve more local, scratch-cooked foods year-round?
Jacob Gallogly: We are lucky here in Vermont to have a ton of local farmers and producers. With support from the Chef Ann Foundation, the more we incorporate scratch meals into our menu cycles, the more local staple products like flour, eggs, cheese, beef, milk, and seasonal produce we can purchase and utilize!
We used the Systems Assistance Grant funds to install a new walk-in unit that can handle the volume of food that comes through our doors during the school year and summer. It takes A LOT of cooler space to store the produce and dairy for our Summer Meals program.
In the past, we had to pick and choose what produce was going to get refrigerated. Now, we can keep everything cool and fresh. Chef Ann Foundation is why our kids could enjoy fresh, local food all summer long—for free!


How has our Get Schools Cooking program supported your efforts to serve more local, scratch-cooked foods year-round?
Jacob Gallogly: We are lucky here in Vermont to have a ton of local farmers and producers. With support from the Chef Ann Foundation, the more we incorporate scratch meals into our menu cycles, the more local staple products like flour, eggs, cheese, beef, milk, and seasonal produce we can purchase and utilize!
We used the Systems Assistance Grant funds to install a new walk-in unit that can handle the volume of food that comes through our doors during the school year and summer. It takes A LOT of cooler space to store the produce and dairy for our Summer Meals program.
In the past, we had to pick and choose what produce was going to get refrigerated. Now, we can keep everything cool and fresh. Chef Ann Foundation is why our kids could enjoy fresh, local food all summer long—for free!
Windham participates in our Get Schools Cooking program, our most hands-on initiative helping school food programs transition from a heat-and-serve to a scratch-cooking operational model. Program participants receive a $35,000 Systems Assistance Grant for equipment upgrades and training.
Vermont passed the Universal School Meals Act in 2023, which provides free school meals to all students, regardless of household income. How has this changed your school meal program?
Jacob Gallogly: We saw a drastic increase in participation. This gave us the opportunity to make incremental changes that eventually snowballed into serious program reform. My district decided to hire a dedicated food service director, and from there, we were able to build this amazing program that we have today.
There is absolutely no doubt in my mind that universal school meals would benefit any state that is smart enough to adopt the policy. It blows my mind that there is not already bipartisan buy-in on a federal level. I might be biased, but how does any American — let alone a politician — argue that anything else in the world is more important than the health and well-being of America’s youth? We shouldn’t revert to comparing and criticizing perceived economic systems when it comes to making sure kids in America have clean food to eat.
Chef Ann Foundation is why our kids could enjoy fresh, local food all summer long—for free!
Rural Programs Can Feed Year-Round Meals to All
From local farms to grocery bags, Windham championed healthy meals all summer at no cost to their community. With the recent addition of shiny new walk-in coolers and freezers, they can now store fresh products more efficiently throughout the year.
Thanks to Vermont’s passing of universal meals, Windham also benefits from free breakfast and lunch during the school year. While serving scratch-cooked, locally sourced meals year-round is no easy feat, this district has seemingly mastered the recipe. By leveraging resources such as the rural bulk meal waiver, universal meals, and our Systems Assistance Grant, this small Vermont district has not only transformed its food service operations but also serves as an inspiration for rural food programs nationwide.


Rural Programs Can Feed Year-Round Meals to All
From local farms to grocery bags, Windham championed healthy meals all summer at no cost to their community. With the recent addition of shiny new walk-in coolers and freezers, they can now store fresh products more efficiently throughout the year.
Thanks to Vermont’s passing of universal meals, Windham also benefits from free breakfast and lunch during the school year. While serving scratch-cooked, locally sourced meals year-round is no easy feat, this district has seemingly mastered the recipe. By leveraging resources such as the rural bulk meal waiver, universal meals, and our Systems Assistance Grant, this small Vermont district has not only transformed its food service operations but also serves as an inspiration for rural food programs nationwide.
The Get Schools Cooking program is made possible thanks to generous funding support from Whole Kids, a pillar of Whole Foods Market Foundation, the Rachael Ray Foundation, and Waverley Street Foundation. Visit our Get Schools Cooking webpage to learn more about this innovative initiative or sign up for our interest list to stay updated on program news and get notified when applications open.