The Chef Ann Foundation Celebrates Black History Month: Highlighting Black school food professionals making strides in the school food world and beyond. Congratulations to SUHSD Nutrition Services Director Eric Span for being among those highlighted.

The Chef Ann Foundation is dedicated to promoting whole-ingredient, scratch-cooking in schools. This approach enables schools to serve the healthiest, tastiest meals so that kids are well-fed and ready to learn.

Eric Span
Director of Nutrition Services of Sweetwater Union High School District (CA) and Chef Ann Foundation Board Member

Eric Span is the Director of Nutrition Services for Sweetwater Union High School District and has served in this role for 11 years.

Eric has 18 years of experience in K-12 school nutrition and is also a trained chef. Having graduated culinary school 33 years ago, Eric has vast knowledge in recipe building, procurement, and leading large teams. His passion and love for serving great food guides him as he provides the highest quality of nutritious meals for Sweetwater students. Eric is a proponent of the farm-to-school movement and is currently working to build a bridge between school food service and classroom education.

In what ways do the meals offered in your district reflect the diverse backgrounds and traditions of the student population, including those from Black communities?

Eric: Sweetwater Union High School District is proud of our commitment to serving dishes that reflect our diverse student population. We feature menu items such as Yassa Chicken, BBQ chicken and items that represent our Latino and Asian population such as Ceviche and Ramen Bowls to name a few.

In promoting farm-to-school practices, how do you involve students in learning about the agricultural history and contributions of Black communities to the local food system?

Eric: This is a great question. As we are building our program many of our discussions have centered around food sovereignty and reclaiming the land. The idea of letting our students know the history and importance of reconnecting to the foundations of a healthy community that owns its own food supply lifts up our work.

Can you share any success stories or feedback from students and parents regarding the positive impact of culturally inclusive meals on the school community?

Eric: When we served Ceviche, BBQ chicken, and shrimp spring rolls we received calls from staff and parents interested in trying these meals for themselves. These items sell out immediately when on the menu. We take this as a sign that the students love them.

During your childhood, which traditional dish from your background would you have liked to find featured on the school menu?

Eric: We haven’t served it yet, but I would love to feature collard greens with smoked turkey. My grandmother made a dish using tomatoes, cucumbers, and red onions with a white vinaigrette that was awesome. We also served a cookie from my school days in Chicago. It’s simply known as the “lunchroom cookie” all around Chicago. The students and staff all enjoyed it. I want to get back to pushing the envelope with foods from all cultures, but I love sharing a little bit of mine.