Transforming School Food in Alaska: Inside Petersburg School District's Meal Program

In the latest episode of Cafeteria Confessions, we took a (virtual) trip to Petersburg, Alaska. Tucked away on Mitkof Island in the Inside Passage, the Petersburg School District is proving that distance, tough weather, and limited access don’t have to get in the way of serving fresh, culturally meaningful meals that put students first. 

We spoke with Carlee Johnson McIntosh, Director of Child Nutrition, and her team to learn what it really takes to feed students on an island where food arrives by barge, fresh produce is hard to come by, and cultural traditions run deep. 

Real Food, Real Culture 

Since 2011, Carlee has led the district’s food program with a focus on whole ingredients, scratch cooking, and honoring local food traditions. That approach has earned national recognition, including multiple Healthy Meals Incentives (HMI) awards from Action for Healthy Kids for Innovation in Nutrition Education and Innovation in Meal Preparation. 

“When these awards came out, I thought, ‘Wow, we’re already meeting many of these standards,’” Carlee said. “We’ve just always focused on real food and fresh ingredients. Students know what mangoes and Brussels sprouts are, and that’s not always a given in our local grocery stores.” 

Through partnerships with the Petersburg Indian Association, local fishermen, farmers, and other community partners, the district has brought relevant meals like smoked salmon, herring eggs, and moose chili into the lunchroom, celebrating Indigenous heritage and the subsistence lifestyles that are a part of life in Alaska. 

Local Partnerships by Land and Sea 

Unlike most places that rely on trucks for deliveries, Petersburg depends on weekly freight barges from Seattle. That means spoiled produce isn’t uncommon and last-minute menu changes happen often, but the team takes it in stride. 

They’ve built strong relationships with local vendors and farmers, including Farragut Farms, located on a nearby island that’s only accessible by boat and a mile long hike. 

“They grow a whole bed of carrots and potatoes just for us,” Carlee said. “It didn’t start that way. We used to buy leftover produce at the farmers market. But over time, it grew into this beautiful partnership.” 

The fact that they’re willing to charter boats and hike through the woods just to get fresh ingredients isn’t just impressive, it’s inspiring. It shows what’s possible when school food leaders build strong relationships, stay creative, and fight for what their students deserve. 

Student Voice and Menu Ownership 

It’s not just about food access and logistics. The district puts student voice at the center of their work. Carlee holds regular student advisory meetings and actively seeks feedback on meals. If students like something, it stays. If they don’t, it’s tweaked or swapped out. 

High schoolers here rave about orange chicken, stir-fried noodles, and Indian-inspired dishes, food that they don’t regularly see outside of school. 

One student said, “I notice I feel a lot better on whole food, more awake, more aware, healthier. Our school food has really improved.” 

The team is also open with students about the rules they have to follow, like sodium limits, and that transparency helps students understand the bigger picture and get more involved. 

Lessons from the Last Frontier 

So what advice does Carlee have for others looking to make change in their school food programs? 

“Start small. Work small. I wrote a ton of grants. I didn't win them all, but persistence got us new kitchens, new equipment, and the ability to do more from scratch.” 

She also has a challenge for district leaders: “Come work the kitchen line for a day. You'll understand what we need and why we need it.” 

A Model Worth Following 

In a place where fresh produce is a win and fish tacos are a favorite, Petersburg School District is showing what’s possible when school meals are built around local culture, community, and real food. 

Their story is a reminder that school food isn’t just about filling stomachs, it’s about building lifelong habits, honoring traditions, and helping kids thrive. 

Listen to the full episode of Cafeteria Confessions to hear more from Carlee, her team, and even the students themselves: https://pod.co/cafeteria-confessions/mitkof-island-petersburg-school-district-alaska