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Food Services

Santa Fe Indian School (SFIS) Food Services program is grounded in the school's Core Values. We strive to provide healthy, tasty, and nutritious meals including traditional Native American foods, respecting the environment and meeting the dietary needs of the diversity of our school community. 
We participate in the School Breakfast (SBP), National School Lunch (NSLP) and the Supper Programs which are federally assisted meal programs operating under the U.S. Department of Agriculture (USDA). SFIS receives cash subsidies and donated foods from USDA for each meal served to students which meet Federal nutrition requirements. In addition, food is provided for snacks, extracurricular and school-related activities, such as banquets, field trips and athletic road trips. 

All meals served at SFIS are at no cost to enroll students. All breakfast and lunches must meet nutrient standards based on the Dietary Guidelines for Americans (DGAs), a critical tool to help Americans make healthy choices in their daily lives. In addition to nutritional content, portion sizes are measured to ensure optimal health. SFIS encourages students and staff to increase their consumption of fruits and vegetables. The DGAs focus is disease prevention, hence providing guidance to help individuals improve and maintain overall health and reduce the risk of chronic diseases, such as diabetes, high blood pressure, heart disease. 

Healthy school meals help to encourage and support healthy choices at home. School meals include low fat proteins, a variety of fruits and vegetables, low fat or fat free milk, and whole grain items which provide students with needed nutrients to ensure they are ready to learn and grow their bodies and minds. Well-nourished students have higher test scores, increased school attendance, improved concentration, and improved classroom behavior. Students, who are well nourished and physically fit, sleep better and are better able to handle the physical and emotional challenges that they encounter during the day. Students are encouraged to get active for at least 60 minutes, five times a week. 

In addition, all SFIS students in the cafeteria are expected to demonstrate respectful behavior. This behavior includes not wasting food, utilizing the compost bins and cleaning up after oneself. No outside food is allowed. There are two lunch periods, first lunch is for the high school students and second lunch is for the mid school students. 

At SFIS, our goal is for our students to be healthy and productive and grow to be adults who not only have the academics they need to succeed, but also have learned to eat and exercise for a lifetime of wellbeing. 

Meet out Staff

Robert Abeyta, Santa Clara Pueblo.
Food Services Coordinator
Amy Suina, Cochiti Pueblo.
Culinary Specialist II
Gerald Rosetta, Kewa Pueblo Culinary Specialist II
Faye Bailon, Kewa Pueblo
Culinary Specialist II
Charlotte Casuse, Navajo Nation. Culinary Specialist II
Evren Martinez, Santa Clara Pueblo
Culinary Specialist I
Kyra Vallo, Cochiti Pueblo
Culinary Specialist I