PHILADELPHIA, PA — Aramark is expanding its student nutrition business through 16 new school-system partnerships across 10 states, extending the Philadelphia-based food-service provider’s reach in K-12 dining with contracts spanning public districts, charter schools and private and faith-based education systems.
The company did not provide the financial terms, contract lengths or expected revenue associated with the new business. The expansion covers schools from New York and New Jersey to Texas and Wisconsin, with individual programs incorporating services including scratch cooking, expanded breakfast offerings, local food sourcing and nutrition education.
Aramark Student Nutrition is also using several of the contracts to broaden student participation in school dining operations, including menu development, culinary competitions, internships and advisory groups.
In New Jersey, Aramark is returning to Camden City School District with a program called Camden Fresh. The operation will include scratch cooking, locally sourced food, student advisory groups, nutrition education and expanded farm-to-school initiatives.
The company is adding four partnerships in New York: Charter School of Educational Excellence in Yonkers, Dobbs Ferry School District, Malone Central School District and Putnam Valley Central School District. The programs range from student involvement in menu planning to regional sourcing and expanded access to meals.
Aramark also secured two Pennsylvania partnerships, both in Erie. The Erie Catholic School System, which operates five schools, will use a unified dining program across its system, while Mother Teresa Academy will add fresh menu options, chef-developed meals and expanded breakfast service.
In Illinois, Queen Bee Elementary School District 16 in Glendale Heights will introduce made-to-order concepts, rotating menus, student taste tests and locally sourced ingredients. Talbot County Public Schools in Maryland will expand local sourcing, nutrition education and farmers market initiatives while adding technology intended to give families greater access to menu and nutrition information.
Easton Public Schools in Massachusetts will expand breakfast service and introduce made-to-order meals, with students, families and other district stakeholders participating in menu development and program changes.
The North Carolina agreement with Carteret County Public Schools adds a career-development component. Students will be able to interact with local chefs and participate in culinary competitions and internships alongside farm-to-school programs.
A similar approach is planned at Fairfield County School District in South Carolina, where Aramark will combine scratch cooking and local agriculture programs with recipe development, competitions and internships.
In Texas, Brownfield Independent School District will emphasize student leadership and career exploration in culinary arts and hospitality. Melissa Independent School District will incorporate student-driven menu development and career-connected learning.
Wisconsin accounts for two additional agreements. The School District of Jefferson will introduce scratch cooking, culinary demonstrations, farm-to-school programming and hydroponic growing activities, while West Bend School District will expand breakfast service and made-to-order dining alongside farmers markets and wellness education.
Brisbane Vaillancourt, president and chief executive officer of Aramark Student Nutrition, said the programs are being tailored to individual districts while sharing an emphasis on nutrition and student involvement.
“While every program is tailored to local needs, these partnerships share a common goal: delivering nutritious meals, enhancing the student experience, and creating meaningful opportunities for students to engage with food, wellness, and learning,” Vaillancourt said.
Justin Crews, chief growth officer for Aramark Student Nutrition, characterized the contracts as part of a broader shift in school food service toward programs that extend beyond meal preparation.
“Beyond serving meals, school dining programs are creating innovative opportunities for students to develop healthy habits, explore new foods, engage with their communities, and participate in experiences that connect nutrition, education, and well-being,” Crews said.
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