On Thursday, May 1st, 2025, students at Proviso Township High Schools District 209 got a taste of local food, from farm to tray! They got to participate in a taste test to try a regional black bean and beef blend patty. The taste test was conducted across three schools: Proviso Math and Science Academy (PMSA), Proviso West, and Proviso East. The goal? To give students a voice in school lunch options, gather student feedback on a new, healthier burger option, and observe how the kitchen staff handled its preparation and serving.
The District 209 Food and Nutrition Services team was also guided by a key question:
“How could we continue to provide our students with a burger product, but one that is regionally sourced, free of additives, and, more importantly, a product that could serve as a platform for food and nutrition education and broader discussions about food systems, food advocacy, food science, and food agriculture?”
It was this question that led to the collaboration with The Common Market Great Lakes, and ultimately, to the regional patty taste test.
The day kicked off at PMSA, then moved on to Proviso West, and concluded at Proviso East. Representatives from Seven Generations Ahead (SGA), The Common Market Great Lakes, McCann’s Meat, and the Illinois Public Health Institute (IPHI) were present to observe the taste test and support the school’s goal of providing healthy, local food options. This project was part of the Lake Michigan School Food System Innovation Hub, a grantmaking initiative supported by the USDA and convened by IPHI. SGA serves as the Illinois State Lead on this initiative, which aims to support local farms, get nutritious food into school cafeterias, and ensure school meals reflect the rich traditions and abundant harvests of the Great Lakes region.
The Common Market Great Lakes is an Innovation Hub grantee, and works with 40-50 Illinois school districts to bring local food into cafeterias. Their long-standing experience with public schools proved invaluable in this collaborative effort.
The regional beef and bean blend patty that the students were testing was created by McCann’s Meats, based in Michigan. It was made with approximately 70% beef and 30% black beans, both sourced from Michigan, along with spices to add flavor to the patty. School cafeterias tend not to use all-beef patties because they’re expensive, but cheaper patties often use unhealthy fillers to keep costs low. The blend created by McCann’s Meats offers a cost-effective and nutritious alternative for schools. The regional patty also met the standards of Stephanie Garza, the Food and Nutrition Manager for District 209, who works to ensure meals are healthy, without compromising on taste.
Proviso East serves 800-900 students at lunch, so there was ample opportunity for valuable feedback. Students were informed about the new “regional patty” and encouraged to fill out a survey they could access via QR codes placed around the cafeteria. Roberto R. Gonzalez, Assistant Manager of Food and Nutrition for District 209 and partners observed the students’ reactions in the cafeteria and collected real-time feedback.
The response to the regional patty was overwhelmingly positive. More than 80% of respondents rated the burger as either “good” or “delicious” and the same percentage indicated they would “definitely” or “maybe” eat it again. A sauce created by Gonzalez especially for this burger was also a huge hit with the students.
“This was truly the best burger I’ve eaten in this school and I’m not joking,” read one student’s survey response. “I don’t really have any suggestions because for me it’s a 10/10. The sauce that came with the burger does a perfect combo with the fries and the burger. Please bring back this burger and the sauce.”
The positive reception shows the value of engaging students in menu planning, and suggests these regional beef and bean blend patties could become a welcome part of the regular school lunch menu, offering students a healthier and tastier option. This successful taste test brings the school one step closer to ensuring their meals are meeting the needs and expectations of students, opens the door for important conversations about food systems, and paves the way for a more nutritious and sustainable future for school lunches in District 209.