July/August 2017 Fresh Focus

Summer Kick-Offs Celebrate Free Summer Meal Programs

It's summer kick-off season! Sites and sponsors across the state welcomed the beginning of their summer meals program by inviting local officials, holding family-friendly activities, and serving up delicious free meals in their communities.

Waltham Boys and Girls club attendees hold up a photo prop

In Waltham, the Waltham Boys and Girls Club celebrated the launch of its SFSP at Lowell Spray Park with special guests Mayor Jeannette McCarthy and City Councilor Carlos Vidale. In 2016, the Waltham Boys and Girls Club provided more than 14,000 meals to kids in the city. This year, Waltham will add four new sites in order to serve more children in the community.

Staff from CNOP, Partners, and Waltham Boys and Girls Club pose for a photo

Rockland School Committee held its SFSP Kick-off at Rockland Public Library. Last year, Rockland School Committee served 4,381 meals at four locations. Participation in the program is expected to increase this year, with the addition of a fifth site at Rockland Public Library. The library will serve lunch daily throughout the summer.

At Boston City Hall, the Mayor's Chief of Staff Dan Koh dished out lunches to launch "Lunch on the Lawn," a new meal site located in the heart of downtown Boston. This new site is sponsored by Boston Public Schools, in collaboration with the Mayor's Office of Food Access, the Mayor's Office of New Urban Mechanics, and Property Management. Lunches will be served every weekday during the summer, accompanied by free activities and events for children and families. Last summer, Boston Public Schools served more than 400,000 meals to kids and teens in the city, and aims to serve even more meals in 2017.

Woman holds child and poses with Minion

Malden YMCA celebrated the start of summer at Meadows Park in Everett, with some special Minion guests. To get ready for the kick-off, teens at the Malden YMCA also wrote and produced a hit song to spread the word about summer meals. In 2016, Malden YMCA served more than 20,000 meals at sites in Malden, Everett, and Medford.

2017 Meal Site Information Now Available!

We're thrilled to share our updated list of sites for this summer, including new sites like Lunenburg Library, Szot Park in Chicopee, Mattapan Library, and the Brockton WIC Office. Find the full list of updated meal site locations and times on our website or SummerEats app, available for iOS or Android. Check back throughout the summer to find up-to-date information on summer meals locations in your community. You can also text "FOOD" or "COMIDA" to 877-877 or call Project Bread's FoodSource Hotline at 1-800-645-8333.

Spread the Word about Your SFSP Program

Create a customized flyer for your summer meals program! Our customizable template allows you to easily create and print free outreach materials made just for your program. Find the template and more printable materials here, or order printed materials here.

Tell Us How We Did Last Year!

We want to hear from you! Take a simple 5-10 minute survey to let us know how CNOP did this past year. Can you think of something we could do better? Wish we had more available resources for your program? This is your chance to let us know! Your responses will give us valuable feedback and help us shape our tactics for the upcoming year.

Chefs in Schools Menu Byte

Chicken Caesar Wrap

Looking for an easy, portable meal that kids will love this summer? Try our Chef-tested, kid-approved Chicken Caesar Wraps for a fun summer lunch or dinner.

Yield: 100 servings


  • 12 1/2 lbs. diced chicken
  • 3 qts. + 1 Tbsp. lite Caesar dressing
  • 6 1/2 lbs. chopped romaine lettuce
  • 2 qts. croutons
  • 100 each 10-inch tortillas


  1. Thaw chicken in refrigerator a few days before you are planning to make the wraps.
  2. Mix the chicken and Caesar dressing in a large stainless steel bowl.
  3. Add 3 oz. scoop of chicken and dressing mixture, 1/2 cup of lettuce, and 1/8 cup of croutons to each tortilla.
  4. Wrap tortillas up like a burrito and wrap each one in deli paper. Place in a 4" deep hotel pan and refrigerate until service.