Colleagues,
We are pleased to share this interesting piece from Blackstone Valley Tech in Upton!!
David
New Energy-Efficient Equipment Enhances Student Meals and Hands-On Learning
The Fruits (and Veggies) of Their Labor
Sep 8 2025
New Energy-Efficient Equipment Enhances Student Meals and Hands-On Learning
At BVT, every new piece of equipment is more than just an upgrade—it’s an opportunity to learn, innovate, and grow. Thanks to a Healthy Meals Incentives grant from Action for Healthy Kids, our Food Services program is now equipped with a state-of-the-art walk-in cooler/freezer that’s tailored to our unique needs. This energy-efficient unit not only boosts safety and efficiency in our kitchen but also allows us to store fresh, local ingredients that support healthier meals for our students.
“With an increase in scratch cooking and the ability to store more fresh ingredients, we’re able to prepare restaurant-quality meals that are both nutritious and delicious,” said Chef Eric Carlson, Director of Food Services. “Offering students a wide variety of healthy options supports both learning and lifelong wellness.” Working alongside our dedicated Food Services team, Chef Carlson and Nutritionist Lisa Ciarametaro ensure that every school lunch includes detailed nutritional information to help students and staff make informed food choices.
The benefits of this grant go beyond the cafeteria. Lincoln Shaw, a junior in our Heating, Ventilation, Air Conditioning & Refrigeration (HVAC&R) program, helped install the new system alongside instructor Matthew Lajoie. From setting up refrigeration units to installing ductwork and electrical components, Lincoln gained invaluable hands-on experience with commercial-grade equipment.
“HVAC&R technicians are often called on to work with walk-in coolers and freezers in commercial environments,” said Lajoie. “This was a perfect opportunity for a student to apply classroom knowledge in a real-world setting—right here on campus.”
As a Healthy Meals Incentives grantee, we’re proud to partner with the USDA and Action for Healthy Kids to strengthen our school meal program. Thanks to grant funding, in-house expertise, and student involvement, we continue to deliver high-quality, nutritious, and cost-effective meals to our school community—one scratch-cooked dish at a time.
Chapter 74 Vocational Technical & Agricultural Education
LEARNING THAT WORKS FOR MASSACHUSETTS
David J. Ferreira
MAVA Communications Coordinator
DavidFerreira