Nutrition & Wellness Program

Our Nutrition and Wellness program is run and organized by Ms. Iris Tirado. Iris is a nationally recognized, award-winning, renegade Chef who is on the front lines of transforming school food service towards scratch cooking and locally grown food. The nutrition and wellness program collaborates with our Farm to School program in the mission to teach children about where food comes from, it’s nutrition value and the essential culinary knowledge that students need to transform food from harvest in the school garden to service in the school cafeteria. Concordia Charter School seeks to grow student academic performance through whole-child wellness initiatives that create a positive and healthy learning environment on campus, as well as at home and in the community.

Concordia is committed to the following:

    • Buy American exemptions will be used as infrequently as possible, while maintaining a wide variety of healthy produce throughout all growing seasons

    • Local is defined as 1st– grown in Maricopa County, 2nd– grown within Arizona, 3rd– grown within the region (southwest/western United States)

    • Annual evaluation of the percentage of locally-sourced purchasing will allow for greater accountability and goal setting, beginning in SY2020

    • Celebrating October as Farm-to-School Month with weekly harvest promotions and an annual Family Wellness Night

    • Building relationships with local farmers and producers, and expanding the local procurement conversation

    • Participating in Arizona’s Farm to School Network and other cooperative organizations (such as Sun Produce Co-Op and the Blue Watermelon Project)

    • The Farm to School Coordinator, Mr. James Lang, oversees the garden programming, and is supported by school staff, Master Gardner(s), community members, and other stakeholders

    • Regular garden-based lessons provided to every student at least once a week

    • Welcoming learning spaces is included in the school’s garden design in order to encourage outdoor class time

    • A healthy fundraising option, eliminating “exempt” fundraisers

    • Student leadership opportunities

    • Nutrition promotion to participants through handouts, recipes, etc.

    • Healthy, affordable food to food-insecure households through SNAP & Double-Up Bucks programs

    • Community engagement opportunities, as neighbors are welcomed into the program

Breakfast & Lunch Menu’s

Click the month to view the menu

Stack of three golden-brown pancakes topped with whipped cream on a white plate, placed on a dark wooden table with a fork and knife on a white napkin.

July

A bowl of sausage and sauerkraut garnished with parsley and mustard, with a glass of beer and utensils on a napkin on a wooden table.

September

A bowl of steamed mussels with a piece of grilled bread on top, served on a wooden table with a glass of rosé wine in the background.

August

A glass of iced tea with lemon slices and a straw on a white napkin, sitting on a bar counter with a blurred background.

October

Local Wellness Policy (LWP)

Medical statement for students with dietary needs

Ms. Iris Tirado, Food Service Director, is happy to assist you!  

Phone: 480-461-0555

Email: ITirado@concordiacharter.org

There are no upcoming events at this time.