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Fairfax County students sampled and scored 24 potential school menu items in February, giving them a direct role in shaping breakfast and lunch offerings for the 2025-26 school year.

The Second Annual Future of FCPS Student Food Show brought students from eight high schools, eight middle schools and 12 elementary schools to the Westfields Marriott in Chantilly. Participants rated each item’s taste, nutritional value and overall appeal through surveys.

The Office of Food and Nutrition Services will use the results when considering changes to menus across Fairfax County Public Schools.

The selections featured a range of cuisines and cultural combinations, including sesame ginger vinaigrette noodle salad, pumpkin pie applesauce, breakfast tacos with vegetarian sausage, Thai chili bowls, Hawaiian hot honey beef sliders and mega macaroni and cheese. A new addition called “Fairfax Sauce” also debuted at the event.

Students said the show gave them an opportunity to influence meals that are an important part of their school day.

“The food that we eat at school drives us to get through our day, take our tests, and accomplish what is expected of us,” said Gabrielle, a freshman at Thomas Jefferson High School for Science and Technology. “Student input helps us let administrators know exactly what we want to see on our plates.”

Micah, a sixth grader at Cunningham Park Elementary, said it felt good to have a voice in what students eat at school.

Participants also welcomed the chance to evaluate unfamiliar foods in an environment where their opinions would help guide future decisions.

“At the end of the day, students are the ones eating the lunches,” said Kayla, a sophomore at Langley High School. Lorelei, a Langley junior, added that students should have a say in their nutrition.

A Glasgow Middle School student said the opportunity to try new foods, represent the school and experience dishes from different cultures made the event exciting.

The food show supported the district’s broader effort to center student perspectives and create a more inclusive meal program. That work aligns with the FCPS strategic plan goal of ensuring students feel safe, supported, included and empowered.