Feeding the Future 2026

January 24, 2026

 
 

The menus below have been created by teams of high school, middle school and elementary school students, school mentors and Blue Watermelon mentor Chefs. Each team spent months testing recipes to create a school meal tray that adheres to both the nutritional and budgetary restrictions of the National School Lunch Program and School Breakfast Program. We hope these recipes will be used by schools in Arizona and beyond as we work toward a #abettertrayeveryday.

Three high school student teams will be selected by a panel of judges to receive up to $10,000 (first place), $5,000 (second place) and $2,500 (third place) educational scholarships from the Blue Watermelon Project today. Middle and elementary school teams will also compete for prizes that advance their culinary goals.

This event is a fundraiser for Blue Watermelon Project, Inc. Proceeds from general donations, flower centerpieces ($25 for small or $75 each for large) and event merchandise sales support further recipe testing of student-developed recipes in K-12 school meal settings! Consider participating in our donations series today!

Feeding the Future’s Call To Action

  • Learn more about the school food industry by enjoying a meal at your nearest school kitchen, have a conversation with local school food professionals, or review content from school food professional organizations like the School Nutrition Association, USDA Food and Nutrition Service and the Institute for Child Nutrition.

  • The school food industry operates within the boundaries of local, state and federal rules and regulations. School kitchens are most successful when they are staffed well, meet their budgetary restrictions and have access to quality foods that fit the nutritional guidelines set by Congress. Become informed and vote for Congressmen and women that uplift quality policies that positively position school food professionals to serve up their best! Locally, attend school board meetings, local Wellness Policy Council meetings, and write to your local legislators.

  • Share your time and resources to help school food professionals reach their goals to serve kids well. Reach out to your local School District and ask how you might contribute or collaborate.

  • 11:00 am Feeding the Future Begins

    Service line opens, Kid Activities, Yard Games & Music by Upper9 Duo

    12:00 pm Welcome by Jilliann Sundberg

    Executive Director of Blue Watermelon Project

    12:15pm Reimagining School Food Through Collaboration Panel

    Moderated by Sarah Martinelli, Contest Coordinator

    1:00 pm Award Ceremony

    • Elementary School Awards

    • Middle School Awards

    • High School Scholarship Awards

Our Program


TODAY’S TASTING MENU

Elementary School Student Team

  • Carnival Coleslaw is crunchy, cool and colorful, with shredded cabbage and carrots mixed together. It tastes a little sweet,  a little spicy because of the radishes, and a little tangy because of the dressing. It’s fun and fresh, like a side dish you’d eat at a fair or picnic.

    Prepared by Vista Del Sur School’s Hugo Haws Sarabia, Sirena Sammeta, Gracie Garcia and Bowen Cook. 

    Support for team Vista Del Sur includes school mentor Brittany Downs and BWP Chef Charleen Badman.

    Allergen(s) - dairy (yogurt)

    Food Cost Per Side: $0.30

    Featured Local Ingredient(s): Red radishes

    ½ c. veg

  • A  mix of bright yellow corn and green edamame beans. The corn is sweet and juicy, and the edamame is soft but a little firm when you bite it. Together they taste fresh and slightly sweet. It’s colorful, healthy, and fun to eat, like a happy bowl of veggies.

    Prepared by David Crockett Elementary School’s Isreal Flores, Sarahi Rosales, George Uwannah, and Arely Salgado Saucedo

    Support for team David Crockett includes school meteor Jessica Garcia, Dianna Echeverria and BWP Chef Matt Paratta.

    Allergen(s) - N/A

    Food Cost Per Side: $0.41

    Featured Local Ingredient(s): honey

    ½ c. veg

  • Chipotle adobe mashed potatoes are creamy and soft, like regular mashed potatoes, but with a spicy twist. They taste smoky and a little spicy because of the chipotle peppers. The spices make them kind of reddish and give them a bold flavor. They’re warm, smooth, and a little spicy, so they make your mouth tingle but in a good way.

    Prepared by Garfield Elementary School’s Sophia Ortiz Vigueria, Dayeo Nava, and Mi útil Enrique 

    Support for team Garfield includes school mentor Maya Dailey and BWP Chef(s) Doug Robson and Elizabeth Meinz.

    Allergen(s) - dairy (milk)

    Food Cost Per Side: $0.41

    Featured Local Ingredient(s): chives

    ½ c. veg

  • A flavorful and refreshing vegetable side dish with fresh nopales, subtle heat, and pineapple.

    Prepared by Concordia Charter School’s Braymi A Miranda Arce and Sarah Dicke.

    Support for team Concordia includes school mentors Iris Tirado, James Lang and BWP Chef Pam Coleman.

    Allergen(s) - N/A

    Food Cost Per Side: $0.47

    Featured Local Ingredient(s): nopales

    ½ c. veg

  • Tropical Circle Cup is a frozen fruit treat made with blended mango and strawberries, lightly swirled with vanilla yogurt and chocolate chips.

    Prepared by Concordia Charter School’s Emma Shaw and Phebe Burtenshaw.

    Support for team Concordia  includes school mentors Iris Tirado, James Lang and BWP Chef Pam Coleman.

    Allergen(s) - dairy (yogurt)

    Food Cost Per Side: $0.48

    Featured Local Ingredient(s): yogurt

    ½ c. fruit

Middle School Student Teams

  • Okay so imagine ze breakfast burrito is basically a food superhero wrapped in a tortilla. Inside, you’ve got fluffy eggs and soft potatoes hanging out like best friends at recess. Then boom—melted cheese shows up and makes everything gooey and awesome.

    Ze taco-seasoned beef is all spicy and dramatic, like it thinks it’s in an action movie. Ze green chilies add a little kick, like “surprise, I’m spicy!” but not in a mean way. Then cilantro and lime juice come in at za end like fancy food critics saying, “Hmm yes, very fresh, very gourmet.”

    Overall, ze burrito is warm, messy, kinda spicy, and insanely good. You take one bite and suddenly you don’t care about mornings anymore.

    Prepared by Whittier School’s Cielo Tavizon, Isreal Montan, Guadalupe Calderon, and Amaya Smith

    Support for team Whittier includes school mentor Marcos Santos and BWP Chef Charleen Badman

    Allergen(s) - egg. wheat (gluten), dairy (cheese)

    Food Cost Per Breakfast: $0.94

    Featured Local Ingredient(s): Tortillas

    2mma + 1 grain + 1 cup veg

  • A colorful whole-grain couscous breakfast tossed with seasoned sautéed veggie, pinto beans, and fresh herbs, finished with a splash of lime.

    Prepared by Sky View Middle  School’s Thalia Bensmiller, Zach Novack, Oaken Suffriti, and Grace Ladjanski

    Support for team Sky View includes school mentors Molly Beverly, Nat Bhyre, and Ashley Fine and BWP Chef Charleen Badman.

    Allergen(s) - wheat (gluten)

    Food Cost Per Breakfast: $0.90

    Featured Local Ingredient(s): onion

    1mma + 1 grain + 1 cup veg

  • The Sonoran Sunrise Waffle Sandwich features a savory whole-grain waffle sandwich with egg and turkey sausage, brushed with rosemary from the school garden and finished with a bright prickly pear and honey drizzle. Served with fresh local orange and applesauce.

    Prepared by Echo Canyon School’s Chloe Wilkins, Dewone Smith, Jonah Gross, and Hanna Dickson

    Support for team Echo Canyon includes school mentor Kat Hughes and BWP Chef Rachel Tribby

    Allergen(s) - wheat (gluten), egg

    Food Cost Per Breakfast: $0.95

    Featured Local Ingredient(s): Orange, Prickly Pear Syrup

    1.25mma + 1 grain + 1 cup fruit

  • This comforting breakfast dish takes two classics (one breakfast and one dessert) and mashes them into one. We are taking the flavors of tres leches and baking into a fluffy french toast and turning it into something fit for a school breakfast tray. It is topped with even more comfort with some warm cinnamon apples spiked with a little bit of fresh thyme.

    Prepared by Osborn Middle School’s Jazmine Cuevas, Joey Cuevas, Adrianna Lopez-Cuevas, and Griselda Norzagaray

    Support for team Osborn includes school mentor Theresa Mazza and BWP Chef Olivia Gerard.

    Allergen(s) - egg, dairy (milk & yogurt)

    Food Cost Per Breakfast: $0.92

    Featured Local Ingredient(s): Apples, Buns

    .75mma + 2 grain + 1 cup fruit

  • Celebrating the warmth of the Mexican community, chilaquiles are often shared during breakfast gatherings to ignite tradition and togetherness. Chilaquiles are crispy fried corn tortillas simmered in red salsa, topped with queso, crema, and fresh garden salsa. The spicy, tangy flavors comfort and unite everyone across all cultures!

    Prepared by Catalina Ventura School’s Julissa Lopez, Cristiana DelToro, Brayden Harris Love, and Ivan Ramirez

    Support for team Catalina includes school mentor Janet Ankrum and BWP Chefs Tracy Dempsey and Butch Raphael.

    Allergen(s) - wheat (gluten(, dairy (cheese and sour cream)

    Food Cost Per Breakfast: $0.95

    Featured Local Ingredient(s): Radish

    .5mma + 1.5 grain + 1.125 veg

  • Burrito Sabanero is a warm whole-wheat breakfast burrito filled with shredded chicken simmered in a roasted tomatillo-serrano cilantro sauce. Served with crisp radishes on the side.

    Prepared by Barcelona Elementary School’s Eduardo Rufino, Giselle A. Martinez, Nicol Acosta

    Support for team Barcelona includes school mentor Alexis Tomala and BWP Chef Trevor Routman

    Allergen(s) - wheat (gluten), dairy (cheese)

    Food Cost Per Breakfast: $0.94

    Featured Local Ingredient(s):  Lemon Juice, Radish, Tortilla

     1.5mma +2 grain + 1 cup veg

  • A hearty breakfast bowl made with masala chicken and mixed veggies served on top of crispy tater tots. Served with a fresh local orange and vanilla yogurt on the side.

    Prepared by Barcelona Elementary School’s Kenya Perez Chuy, Jeremy Ramirez, Caryssa Buckley, Berise Sifa

    Support for team Barcelona includes school mentor Alexis Tomala and BWP Chef Trevor Routman

    Allergen(s) - dairy (cheese & yogurt)

    Food Cost Per Breakfast: $0.92

    Featured Local Ingredient(s): Oranges

    2mma + 1 cup veg + 1/4 c fruit

  • This is a spin on breakfast meets lunch! You’ve got pulled pork and a scrambled egg on a corn tortilla. On the side, there’s oranges topped with a sweet strawberry glaze. Add a little salsa, and you’ve got a breakfast that’s both sweet and spicy.

    Prepared by Biltmore Preparatory Academy’s Aurora Garcia, Cristopher Sanchez, Isaac Gracia, and Christian Moreno

    Support for team Biltmore includes school mentor Rubi Contador and BWP Chef Cesar Ortiz

    Allergen(s) - egg

    Food Cost Per Side: $0.93

    Featured Local Ingredient(s): Orange

    1.5mma + .75 grain + 1 c fruit

  • Crispy tortilla chips are lightly baked, then layered over warm refried beans and topped with Cajun-seasoned, enchilada sauce and melted mozzarella. This Mexican breakfast is served with fresh local oranges sprinkled with Tajín for a savory and spicy flavor.  

    Prepared by Biltmore Preparatory Academy’s Brooklynn Munoz, Sophia Mata, Ginny Hendry, and Bella De Mar 

    Support for team Biltmore includes school mentor Rubi Contador and BWP Chef Cesar Ortiz

    Allergen(s) - dairy (cheese)

    Food Cost Per Breakfast: $0.94

    Featured Local Ingredient(s): Tortillas

    1mma + 1 grain + 1/2 c veg + 1/2 c fruit

  • Berry Crepes Delight are thin, delicate pancakes filled with a berry compote and yogurt. Finished with a drizzle of local honey and a wedge of local orange their fruity, creamy, and slightly tangy flavors create a joyful balance. Often shared at breakfast, our crepes bring people together through warmth, sweetness, and shared flavors of goodness. 

    Prepared by Catalina Ventura School’s Ari Diggs, Sophia Avila, Nataly Carenas, and Yocelynn A Robles

    Support for team Catalina includes school mentor Janet Ankrum and BWP Chefs Tracy Dempsey and Butch Raphael

    Allergen(s) - egg, dairy (yogurt & milk), wheat (gluten)

    Food Cost Per Breakfast: $.95

    Featured Local Ingredient(s): Orange

    1mma + 1.25 grain+1 c fruit

  • Savory oatmeal breakfast crepe  filled with scrambled eggs, sautéed potatoes, spinach, tomatoes, turkey bacon, and melted low-fat cheddar, served warm with fresh apples on the side.

    Prepared by Pat Tillman Middle School’s Josue Encarnacion Ocampo, Christain Correa Camargo, Stephanie Grant, and Anthony Uriel Quiroz

    Support for team Pat Tillman includes school mentors Jessica Garcia, Dianna Echeverria and BWP Chef Matt Pratta

    Allergen(s) - egg, dairy (cheese & milk), oats are sometimes processed in facilities contaminated with wheat, rye, or barley

    Food Cost Per Breakfast: $.94

    Featured Local Ingredient(s): Baby Spinach

    2mma +.5grain + 1/2 c veg + 1/2 c fruit

High School Student Teams

  • This is a traditional Indian dish made authentically brought to schools. This dish has a nice "kick" when you first taste it and has a perfect balance of sweet and spice. The ingredients that really make this dish are the seasonings and fresh ingredients. Served with a yogurt dish that tastes fresh and a bit acidic. This yogurt can be eaten alone or added to a dish to make it better than before. Finished with a sweet pineapple drink that is creamy and fresh due to the sweetness and freshness of the pineapple 

    Prepared by Queen Creek High School’s Ocean Virdi

    Support for team Queen Creek includes school mentor Lewis Brown and BWP Chef Victoria Tan

    Allergen(s) - diary (yogurt), cashews

    Food Cost per Tray - $1.50

    Featured Local Ingredient(s) - lemon juice

    2mma + 2 grain + 1/2 cup veg + 1/2 cup fruit

  • Beef kofta are spiced meatballs made from ground beef, herbs, and warm spices. This dish is served with whole roasted cauliflower, cooked with oil and spices, cut into quarters and served with fresh strawberries muddled with simple syrup and fresh lemon juice.

    Prepared by The Gregory School’s Aaron VanAllen, Avery Olsen, Evan Pozez, and Sofia Bell

    Support for team Gregory includes school mentor Noelle Zablosky and BWP Chef Charleen Badman

    Allergen(s) - wheat (gluten), dairy (yogurt), sesame (tahini) 

    Food Cost per Tray - $1.50

    Featured Local Ingredient(s) - Lettuce, Dill

    2mma + 2 grain + 1/2 cup veg + 1/2 cup fruit

  • Freshly cooked brown rice topped with diced cooked chicken, pinto beans, and locally grown romaine lettuce, all thrown in a bowl. (Pico) Freshly diced tomatoes, onion, jalapeno pepper, and topped with lime juice, garlic powder, taco seasoning, salt and pepper! (Berries) Served with Strawberries and whipped yogurt to make cream to enhance the taste of strawberries!

    Prepared by Casteel High School’s Carter Holmes, Jack Telford, Maddox Young

    Support for team Casteel includes school mentor Chad Faria and BWP Chef Tamara Stanger

    Allergen(s) - dairy (yogurt)

    Food Cost per Tray - $1.32

    Featured Local Ingredient(s) - Romaine Lettuce

    2mma + 2 grain + 1/2 cup veg + 1/2 cup fruit

  • This fresh and flavorful Greek Chicken Wrap combines tender, juicy chicken, with crisp vegetables and a creamy, tangy sauce- all wrapped in a soft flatbread.  The Greek Lemon Potatoes are golden, crispy on the outside, and tender on the inside, bursting with bright mediterranean flavors. Tossed in a mixture of extra virgin olive oil, lemon juice and minced garlic, the potatoes roast to perfection. This pairs perfectly with our greek chicken wrap. To finish, a glazed peach parfait is a light and refreshing treat layered with creamy vanilla yogurt, sweet diced peaches and a drizzle of golden honey.

    Prepared by Casteel High School’s Katie Sharp and Dylan Szewc

    Support for team Casteel includes school mentor Chad Faria and BWP Chef Tamara Stanger

    Allergen(s) - wheat (gluten), dairy (yogurt),

    Food Cost per Tray - $1.49

    Featured Local Ingredient(s) - dill

    2mma + 2 grain + 1/2 cup veg + 1/2 cup fruit

  • A crispy tortilla topped with tangy BBQ pulled pork and a spicy kick from adobo peppers, served over hearty brown rice and black beans. This is paired with a hot and spicy, crunchy broccoli served with a creamy, savory cottage cheese dip on the side. To finish, sweet, juicy pineapple rings lightly dusted with Tajín for a perfect blend of sweetness, tang, and mild spice.

    Prepared by Central High School’s Victor Miranda and Tycen B. Feichter Bonini

    Support for team Central High includes school mentor Kate Gcoh and BWP Chefs Matt Pratta, Tracy Dempsey

    Allergen(s) - dairy (cottage cheese & sour cream). BBQ sauce is gluten-free. 

    Food Cost per Tray - $1.50

    Featured Local Ingredient(s) - Broccoli

    2mma + 2 grain + 1/2 cup veg + 1/2 cup fruit

  • Tender, juicy pulled pork is layered on a fresh sub roll and dressed with creamy, spicy sriracha mayo. Crisp romaine, bright cilantro, and zesty jalapeños add crunch and heat, creating a bold, flavorful sandwich that’s savory, spicy, and irresistibly fresh in every bite.(Jicama fries) Fresh jicama is cut into fry-shaped sticks, tossed in canola oil, and seasoned with bold Cajun spices. Baked to tender, lightly crisped perfection, these fries balance natural sweetness with savory heat, delivering a refreshing, crunchy, and flavorful twist on a classic side.(Compote) Juicy pineapple tidbits and ripe banana slices are paired with local Arizona honey and dried thyme to highlight natural tropical sweetness. Creamy bananas balance bright pineapple acidity, while floral honey and a subtle herbal finish create a fresh, well-rounded fruit dish.

    Prepared by Perry High School’s Maddie Handschug

    Support for team Queen Creek includes school mentor Angela Stutz and BWP Chef Tamara Stanger

    Allergen(s) - egg  (mayo), wheat (gluten)

    Food Cost per Tray - $1.50

    Featured Local Ingredient(s) - honey

    2mma + 2 grain + 1/2 cup veg + 1/2 cup fruit

Meet the Judging Panel

  • Charlie Tugade

    Former Perry High School Student and seasoned champ at Feeding the Future:

    Hello! For those of you who don't know me, my name is Charlie Tugade, I am a former Perry High School Student and a seasoned champ at Feeding the Future. Here's a little look back on how I started my journey into the culinary world. My freshman year of high school, I needed to pick an extra-curricular activity class, but I was unsure what to pick or what I was even interested in. My stepdad suggested to try culinary- a class he had taken all four years of high school. He shared with me some memories of what he did and what it taught him when making meals of his own. I never had any thoughts about the cooking field, but hearing his stories peaked my interest and I made the choice to join culinary.

  • Kathleen Blake

    Executive Chef ,Taste & Theory

    I am a passionate Chef committed to regional & local ingredients. I was a very active and long time participant in the Edible Schoolyard Program and Orange County Public School System in Orlando, Florida. I am honored to participate this weekend!

  • Shannon Gleave, RDN SNS

    Director of Food & Nutrition Glendale Elementary School District

    My name is Shannon Gleave. I am the current director of Food & Nutrition for Glendale Elementary School District. I previously served as the SNA National President for the 2024-2025 school year. What excites me about school nutrition is the opportunity we have to create change. This change occurs after slow, purposeful introductions to healthy meals. What makes me so proud is to hear students in their early twenties explaining where they were introduced to nutritious meals, in schools. I was the pickiest eater as a child, so I can relate to a lot of my students who only want a PB&J. I hope that over time, with increased exposure, students will be more willing to try the food items they previously did not like.

  • Lauren Infurna

    Farmer/Owner La Campagna Homestead

    I have had a love for food and cooking from a young age. I earned degrees in Food Science and Culinary Science at Iowa State University. The more I learned about our food system the more interested I became in sustainable farming and food production. After years spent learning from other farmers around the U.S. and Canada, I started La Campagna Homestead with my husband, Frank, in Queen Creek in 2018. We love sharing our farming knowledge and delicious produce with our own kids as well as hosting school tours and participating in Blue Watermelon Project.

  • Cindy Gentry

    President and Manager, Sun Produce Cooperative

    For nearly 40 years, Cindy Gentry has worked to expand access to healthy local foods for vulnerable Arizonans while supporting small farms. She’s launched and managed farmers markets, helped implement food assistance programs at these sites, and championed farm-to-school initiatives. As a founding member and current manager of Sun Produce Co-op, Cindy connects individual and community health with Arizona’s economic well-being. Inspired by the spirit and perseverance of the people who produce the food we eat, she believes Farm to School programs help children make healthy choices, learn about food where their food comes from, and discover career paths, while fostering conversations and activities around good and local food in schools and families.

  • Daniel Horgan

    CEO at CoLabL

    Daniel Horgan is the Founder and CEO of CoLabL, a relationship-centered talent development and social impact leader that partners with schools, nonprofits, and companies to design programs rooted in connection, purpose, and opportunity. His work spans education, workforce development, and community engagement, with a focus on creating spaces where young people are not just participants, but co-creators. What excites him most about the Blue Watermelon Project and Feeding the Future is having students at the center of co-creating meals that are affordable, nutritious, and delicious. When community members from local farms, restaurants, catering companies, and schools unite with and for students, it creates meals rooted in love and celebrates the joy that comes from making something together. Daniel believes these collaborative experiences build confidence, connection, and lifelong skills that extend far beyond the cafeteria.

Special Thank You to Feeding the Future Panel Moderator & Contest Coordinator!

Sarah Martinelli, Nutrition Professor Arizona State University

Sarah Martinelli is a Registered Dietitian who started her career working in school kitchens. Sarah now teaches within the nutrition program at ASU, College of Health Solutions where her work focuses on school nutrition programs. As the contest coordinator for Feeding the Future, Sarah works with students and chef mentors to ensure their recipes meet USDA guidelines.

Thank You to Our 2026 Sponsors!

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A Special Thank You to all our Volunteers!

Your feedback is valuable! All respondents that respond to this survey by 1.25.2026 will be entered into a raffle to win a Blue Watermelon Project, Inc. - Feeding the Future themed swag bag (valued at $10). Five winners will be selected!