Springfield schools open $21M culinary and food center described as national model

SPRINGFIELD — A decade-long dream turned to reality on Friday when Springfield schools and local officials celebrated the opening of a $21 million, state-of-the-art Culinary and Nutrition Center that will serve 30,000 students daily.

City and school officials, students, and representatives of Sodexo food service company were part of a large crowd gathered for the ribbon-cutting ceremony at the new center, at 75 Cadwell Drive, in East Springfield. The event included music from the High School of Science and Technology band, a flag-raising ceremony and raves from guest speakers.

Mayor Domenic J. Sarno said the opening was a "a historic day" in Springfield, culminating a cooperative effort in planning and financing by the city, School Department, Sodexo, and the U.S. Department of Agriculture.

"This partnership is the first of its kind in the United States of America," Sarno said. "Springfield is known as the city of firsts. Once again, Springfield leads the way with first-of-its kind in the nation, cutting edge."

The new 62,000 square-foot center replaces a much smaller site, and will focus on fresh, nutritious meals for students, fresh fruits and vegetables including produce from local farms, approximately 40 new jobs, and advanced training for students, officials said.

Daniel Warwick, superintendent of schools, joined in praising the public-private partnership.

"What we're going to be able to do here is put out the best possible product, a nutritious breakfast and lunch and even dinners now in many of our schools, for our kids that is second to none in the entire country," Warwick said. "So we're very, very proud of that."

The city provides free breakfast and lunch to all students with funding from the U.S. Department of Agriculture.

The city provided a $14 million bond for the project, with that cost being paid back over the 20-year bond period by the U.S. Department of Agriculture funds, with the financing arrangement described as unique in the country. Sodexo also contributed funds.

Mark J. Jeffrey, district manager for Sodexo, said planning for the center began 10 years ago as a one-page summary, and now serves as a “benchmark” for other systems to follow in the nation.

"What started as a vision to improve the quality of foods served in our breakfast program has resulted in the building of the culinary nutrition center designed to improve not only food quality but the total student and community school food service experience," Jeffrey said.

The program will change lives for generations to come, he said.

Liz O’Gilvie, chairwoman of the Springfield Food Policy Committee, said she is happy to have been part of the drive for the new program, summing up the results with the yelled word “Wow!” The provision of free, nutritious meals helps the students academically and in confronting poverty, she said.

“This is an amazing, amazing, amazing day that will not sink in for us for probably 10 years from now,” O’Gilvie said.

Robert Leshin, director of the Massachusetts Department of Elementary and Secondary Education Office for Food and Nutrition Programs, said the city has “a fantastic program,” reflecting the dedication of city and school officials to the students.

Various members of the City Council and School Committee, and local legislators were among the attendees.

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