FORT BEND ISD (November 3, 2025) – Fort Bend ISD wrapped up National School Lunch Week with a flavorful finale, featuring two original pizza creations developed by the district’s Child Nutrition Managers on Friday’s lunch menu.

The Spicy Texan Pizza was topped with crispy tater tots, pickled jalapeños and seasoned chicken and the Bayou Kick Pizza provided a spicy, veggie-packed option.

As part of the week’s theme, “Taste the World: Your School Lunch Passport,” elementary students sampled global cuisines and marked their journey on a Passport Wall, adding stickers to represent the countries they “visited” through food.

Students from Clements High School’s Health Ambassadors for a Ready Texas (HART) program got a behind-the-scenes look at the district’s nutrition operations, including vendor partnerships, food purchasing, and the process of bringing nutritious meals to schools. Their visit included a tour of FBISD’s hydroponic Flex Farm, where students saw how local produce is grown and incorporated into school menus.

Throughout the week, the district also celebrated its Child Nutrition staff, who ensure students enjoy healthy, delicious meals every day. On average, the department serves more than 50,000 meals daily across the district.

National School Lunch Week coincides with the U.S. Department of Agriculture’s Farm to School Month, which highlights efforts to connect schools with local food sources and bring fresh, locally grown items to students’ trays.