Summer Meals

Bloomington Public Schools is providing free summer meals to all students 18 years of age and younger at no cost to families at schools and parks through the Summer Food Service Program. Meals will move back to a "congregant setting" and are required to be eaten on-site. 'Grab and go' meals are no longer available.

Meals meet nutritional standards established by the U.S. Department of Agriculture (USDA) and will be provided at the following Bloomington locations:

*Please note: meal times and locations may be modified if necessary.


Dates Hours
Valley View Elementary School
351 E. 88th St.
June 15–Aug. 12
(Closed July 4)

Breakfast: 8:30-9 a.m.

Lunch: 11–11:30 a.m.

Valley View Middle School 
8900 Portland Ave.
June 20–Aug. 12 
(Closed July 4)

Breakfast: 8:45-9:30 a.m.

Lunch: 11 a.m. – 12 p.m.

Washburn Elementary 
8401 Xerxes Ave. S.
June 15–Aug. 12
(Closed July 4)

Breakfast: 8-8:30 a.m.

Lunch: 11:30 a.m. – 12:30 p.m.

Smith Park
8155 Park Ave. S.
June 20– Aug. 11
(closed July 4-8)
Lunch: 11-11:15 a.m.
Nutrition Requirements and Analysis


We are proud to serve high quality, nutritious meals in every Bloomington school. Our goal is to provide students with the best food possible to promote healthy physical and mental development. We create healthy menu choices that meet federal school meal requirements for fat, sugar, salt and whole grains, including locally grown seasonal fruits and vegetables. 

Nutrition and Menu Planning

Several factors guide the choices made in planning school lunch menus, including foods that are popular with students, meet USDA dietary guidelines and fall within budget parameters. Meals are planned with a goal of providing students with one-third of the Recommended Daily Allowances (RDA) for key nutrients and calories.  A dietitian reviews and analyzes each menu.

National School Lunch Program

Bloomington Public Schools participates in the National School Lunch Program. USDA child nutrition programs are reviewed every three years by the Minnesota Department of Education and USDA. Kitchens are inspected by state and city health departments and have excellent report records.

Reducing Food Waste

In an effort to reduce food waste, an “offer versus serve” option is provided in compliance with federal standards. Students must be offered the minimum daily serving requirement of specific food components comprising of what constitutes a complete reimbursable meal, either breakfast or lunch. Students may decline one breakfast component and up to two lunch components.

Federal regulations require meals to be priced as a complete unit and students must pay for the full meal even if they choose the minimum of foods offered. 

USDA Policy  

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age or disability. (Not all prohibited bases apply to all programs.)

To file a complaint of discrimination, write to:

USDA, Director, Office of Civil Rights
1400 Independence Avenue SW
Washington, DC 20250-9410

Or call 800-795-3272 or 202-720-6382 (TTY).