Food Services

Did You Know??
Breakfast is Served Free to all Students Each Day

Meals are served in the Classroom the first 10 minutes of each day at:
Daly Elementary
Thorne Elementary
Tomlinson Middle School

Breakfast is Available in the Cafeteria Daily for Students at:
Robichaud High School
from 7:20 am – 7:40 am

Community Eligibility Provision

Dear Parent or Guardian:

 We are pleased to inform you that the Westwood Community School District will be participating in the National School Lunch and School Breakfast Program called the Community Eligibility Provision (CEP) for the School Year 2016-2017.

 The GREAT NEWS is that ALL students enrolled at our school are eligible to receive a healthy breakfast and lunch at school at NO CHARGE to your household each day of the 2017-2018 school year.

 We are asking that you fill out and sign the Household Information Survey, which is needed for administrative purposes, not to determine eligibility.  This survey allows our school to benefit from various State and Federal supplemental programs like Title I A, At Risk (31a), Title II A, E- Rate, etc.  This survey is critical in determining the amount of money the school receives from a variety of supplemental programs.  We are asking that you please complete and submit it as soon as possible.

 All information on the survey submitted is confidential. Without your assistance, the school cannot maximize utilization of available State and Federal funds.

 If we can be of any further assistance, please contact us at 313 565-3269.


Jennifer Martin –Green
Executive Director of Innovation & Instruction

David Stull
Senior Operations Officer

Chartwells Contact Information

Chartwells Logo 2016

Chartwells Food Services
3601 Janet St.
Dearborn Heights, MI 48125

Maurice Jones, FMP

(313) 565-6631
Food Service Director


Building  Contact Number
Daly Elementary Cafeteria (313) 565-3471
Thorne Elementary Cafeteria (313) 292-1648
Tomlinson Middle School Cafeteria (313) 565-3445
Robichaud High School Cafeteria (313) 565-6631

Westwood Community School Menus

School Menus

Check out what’s for lunch today ! The official portal for detailed menus, nutritional analysis, allergen info, and more for Westwood Community Schools.

Policies and Guidelines

Chartwells Resources

Healthy Schools Program


New Nutrition Standards for Snacks Sold in Schools Beginning July 1, 2014

Healthy, Hunger-Free kids Act

  • Provided the USDA the authority to establish nutrition standards for all foods and beverages sold outside of the Federal child nutrition programs in schools.
  • The law specifies that the nutrition standards shall apply to all foods sold:
    • Outside the school meals programs; on school campus; and at any time during the school day
    • Including:
      • a la carte in the cafeteria
      • in school stores
      • snack bars
      • vending machines
      • other venues
  • What are competitive foods?
    • Competitive Food: all food and beverages sold to students on the school campus during the School Day, other than those meals reimbursable under programs authorized by the NSLA and the CNA.
  • Where do the standards apply?
    • School Campus: all areas of the property under the jurisdiction of the school that are accessible to students during the school day.
  • When do the standards apply?
    • School Day: is the period from midnight before the start of classes, to 30 minutes after the end of the official school day.

General Food Standards:

To be allowable, a food item must meet all of the competitive food nutrient standards and:

  1. Be a whole grain-rich product; or
  2. Have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food (meat, beans, poultry, etc,); or
  3. Be a “combination food” that contains at least ¼ cup of fruit and/or vegetable;or
  4. Contain 10% of the Daily Value of one of the nutrients of public health concern ( only through June 30, 2016) calcium, potassium, vitamin D, or dietary fiber

● Foods must also meet several nutrient requirements:

•Calorie limits:

° Snack items: ≤ 200 calories
° Entrée items: ≤ 350 calories

•Sodium limits:

° Snack items: ≤ 230 mg**
° Entrée items: ≤ 480 mg

•Fat limits:

° Total fat: ≤35% of calories
° Saturated fat: < 10% of calories
° Trans fat: zero grams

•Sugar limit:

° ≤ 35% of weight from total sugars in foods

*On July 1, 2016, foods may not qualify using the 10% DV criteria.
**On July 1, 2016, snack items must contain ≤ 200 mg sodium per item

Smart Snacks in School: USDA’s “All Foods Sold in Schools” Standards
Nutrition Standards for Beverages
● All schools may sell:

• Plain water (with or without carbonation)
• Unflavored low fat milk
• Unflavored or flavored fat free milk and milk alternatives permitted by NSLP/SBP
• 100% fruit or vegetable juice and
• 100% fruit or vegetable juice diluted with water (with or without carbonation), and no added sweeteners.

● Elementary schools may sell up to 8-ounce portions, while middle schools and high schools may sell up to 12-ounce portions
of milk and juice. There is no portion size limit for plain water.
● Beyond this, the standards allow additional “no calorie” and “lower calorie” beverage options for high school students.

• No more than 20-ounce portions of
• Calorie-free, flavored water (with or without carbonation); and
• Other flavored and/or carbonated beverages that are labeled to contain < 5 calories per 8 fluid ounces or ≤
10 calories per 20 fluid ounces.
• No more than 12-ounce portions of
• Beverages with ≤ 40 calories per 8 fluid ounces, or ≤ 60 calories per 12 fluid ounces.

Other Requirements
● Fundraisers

• The sale of food items that meet nutrition requirements at fundraisers are not limited in any way under the
• The standards do not apply during non-school hours, on weekends and at off-campus fundraising events.
• The standards provide a special exemption for infrequent fundraisers that do not meet the nutrition
standards. State agencies may determine the frequency with which fundraising activities take place that
allow the sale of food and beverage items that do not meet the nutrition standards.

● Accompaniments

• Accompaniments such as cream cheese, salad dressing and butter must be included in the nutrient profile
as part of the food item sold.
• This helps control the amount of calories, fat, sugar and sodium added to foods by accompaniments, which
can be significant.


Smart Snack Calculator

1)   Smart Snacks – Have you started work in being ready to implement the ?  Informing superintendents, business managers, principals, food service staff, student/parent groups, and the general community NOW will help make the transition to the new standards.  There is a lot of information available online.  Here is a good overall link

Civil Rights Statement

The U.S. Department of Agriculture prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, age, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an individual’s income is derived from any public assistance program, or protected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.)

If you wish to file a Civil Rights program complaint of discrimination, complete the USDA  Program Discrimination Complaint Form, found online at, or at any USDA office, or call (866) 632-9992 to request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, by fax (202) 690-7442 or email

Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).

USDA is an equal opportunity provider and employer.