How School Breakfast Fuels Student Success

On a sunny March morning, Clark Avenue Middle School buzzed with excitement as students streamed into the cafeteria to begin their day with a delicious and nutritious breakfast. This vibrant scene highlights the pivotal role of breakfast in a student's daily routine, setting the tone for their learning and engagement.

The school nutrition staff, including dedicated workers like Griselda Velazquez, ensured that every meal served was appealing and packed with essential nutrients. “Here [kids] feel comfortable, and they like to eat in here with us,” Griselda shares, reinforcing that breakfast is about more than just food—it's about community and care. Research consistently shows that students who start their morning with a wholesome meal benefit in numerous ways: they experience improved memory, better focus, and a greater capacity to handle the challenges of the school day.

However, despite these advantages, breakfast participation rates often fall short, with many students arriving at school without eating. Project Bread supports the critical need for accessible and appealing breakfast options. Our work in uplifting school breakfast programs across Massachusetts underscores the understanding that a well-fed student is more likely to thrive academically and socially. By supporting school breakfast programs, we make them essential and enjoyable for students.

When preparing students for a successful day, one of the most crucial elements often overlooked is breakfast. Research consistently shows that students who start their day with a nutritious meal have a significant advantage in various aspects of their school life. Let’s dive deeper into the numerous benefits of school breakfast.

Studies have demonstrated that a healthy breakfast can enhance cognitive function. When students eat a balanced meal in the morning, they enjoy improved memory, better concentration, and a greater ability to absorb and retain information. This is especially vital during test-taking times, where mental clarity and quick recall can significantly impact performance. Moreover, children who have eaten a wholesome breakfast are better equipped to handle classroom challenges. They exhibit fewer behavioral problems, allowing for a more conducive learning environment for themselves and their peers.
 

A nutritious breakfast serves as an essential building block for lifelong healthy habits. By providing students with a meal early in the day, schools help stave off hunger and reduce the risk of unhealthy snacking. This proactive approach not only curbs "hanger"—the irritability caused by hunger—but also plays a vital role in lowering obesity risk. Starting the day with healthy food choices establishes a pattern that can encourage better dietary decisions throughout the day. The benefits extend beyond the classroom; students who regularly eat breakfast are more likely to maintain healthier lifestyles overall, boosting their self-esteem, energy levels, and well-being.

For many parents and educators, morning routines can be hectic. By ensuring that students have access to a school breakfast program, schools take one significant worry off everyone’s plate. Knowing that children will begin their day with a nutritious meal gives parents peace of mind and allows educators to focus on teaching rather than managing hungry students. Moreover, a calm and fulfilling breakfast experience can set a positive tone for the day, creating a feeling of community and a need for connection among students. 

Nutritious school meals are now free for all Massachusetts students, regardless of their family’s income.

Over the past 14 years, we have made significant progress in breaking down the barriers that prevent children from having breakfast at school, thanks to our donors and partners.

As a result, the number of kids eating breakfast daily in October has increased by 53% since 2010!

As the statewide partner to school meal providers, Project Bread collaborates closely with school districts to expand access to and participation in the historically underutilized National School Breakfast Program. We provide expertise and support to schools in implementing Breakfast After the Bell, tailored breakfast programs to better meet students' needs, advocated for breakfast to be included as part of the school day, and led the campaign to make school meals free for all students in Massachusetts.

“Well-nourished children are the bedrock of our future in Massachusetts. We are focused on providing critical support to schools to ensure all children can eat nutritious meals each day,” said Erin McAleer, President and CEO of Project Bread. “Before we launched the Feed Kids Campaign to pass free School Meals for All, we had been working in school cafeterias for years to understand the unique challenges school nutrition staff face and the opportunity for the school system to lay a strong foundation for ending child hunger. Now, with free school breakfast, every child can start their day with a full belly, ready to learn.”

All across the state, schools are doing incredible work with breakfast. From big ideas like breakfast food trucks to delicious scratch-cooked meals that could rival any diner, schools are doing amazing things to ensure kids who want to start their day with breakfast can participate.

Clark Avenue Middle School takes pride in serving culturally relevant and freshly prepared meals to its students, ensuring they can access nutritious breakfast options.

The kitchen staff, led by Christine Follis, is dedicated to making meals that resonate with the diverse student body, incorporating familiar flavors like huevos rancheros, pupusas, and breakfast empanadas. The recent introduction of spinach and cheese empanadas for National Breakfast Week was a hit, showcasing the school’s commitment to innovation in meal offerings. Fresh ingredients, such as real eggs and homemade home fries, distinguish the school’s breakfast program from fast food alternatives like Dunkin’ Donuts and McDonald’s.
 

To ensure a well-balanced meal, students must take a fruit, a main meal, and a snack, selecting three of the four offered components. Follis and her team continuously explore ways to encourage more students to eat breakfast, recognizing that presentation plays a crucial role. By simply packaging items like carrots differently, they have observed increased student interest, reinforcing the idea that children eat with their eyes first.

The importance of breakfast extends beyond nutrition—it directly impacts students’ ability to focus and succeed in the classroom. “Kids need to start their day with breakfast. Going to class hungry is not an option,” shares Christina Follis. “We know presentation matters, and kids eat with their eyes, as we all do. We always make sure to have freshly prepared items each morning, so kids want to grab a breakfast here.”

Hunger can lead to distraction, nervousness, and difficulty concentrating, affecting their learning experience. Providing breakfast is more than just offering food; it is a way to ensure students feel cared for and supported, fostering a positive school environment where they can thrive academically. “If they’re not eating breakfast, they’re not eating until 11. When their stomach starts growling; they’re nervous in the classroom. Maybe if you had breakfast, you’d be ok," Follis said.
 

Project Bread’s involvement further enhances the school’s efforts by advocating for accessible, nutritious meals and ensuring that programs like Clark Avenue Middle School remain sustainable. By supporting culturally relevant and fresh meal preparation, Project Bread helps schools like Clark Avenue Middle School compete with fast food chains and break barriers to food insecurity. Their partnership empowers kitchen staff to continue innovating, ensuring no child starts their day on an empty stomach.

Students at Lowell High School kick start their day with a food truck. The food truck serves menu items like fresh egg sandwiches and smoothies, providing students the nutrition they need to thrive.  The food truck creates a fun and engaging atmosphere for students, providing them with delicious and healthy meals to start their day.

Sharon Johnson, Assistant Director of Child Nutrition Outreach Program at Project Bread, noted 220 breakfasts served in 40 minutes. With the food truck, breakfast participation at Lowell High School increased from 27% in September to 40% in October.  “The students love it. They enjoy the meal options and fun that it brings to their day," said Alysia Spooner-Gomez, RD, General Manager of Student Nutrition at Lowell Public Schools.
 

On March 6 at Seekonk High School, the nutrition staff served a record 225 students, thanks to the efforts of School Nutrition Director Steve Defonsca and High School Kitchen Manager Jen Sawfford. Students enjoyed apple pie and carrot cake overnight oat samples.

The kitchen buzzed with the sounds of freshly blended strawberry banana smoothies alongside breakfast sandwiches, melons, parfaits, and fruit cups, all of which quickly disappeared. A new merchandising refrigerator and a commercial-grade blender helped create a smoothie shop atmosphere, supported by Project Bread’s breakfast grant.
 

Students at South High School in Worcester are treated to scrumptious waffles served with a freshly made blueberry compote. Worcester's Lead Chef Trainer, Matt Dalbec, developed a new recipe for blueberry compote. "The recipe I made utilizes USDA commodity blueberries, lemon juice, and honey. We decided to serve them with waffle sticks as they are a student favorite. We feel that this will give a new look to an old standby,” he says.