GC’s Amanda Stout named best food director in the state

Greenfield-Central students are blessed with the best director of school food programs in the state.

Amanda Stout, director of food services for Greenfield-Central schools, earned the Director of the Year award from the Indiana School Nutrition Association.

The statewide organization has more than 1,500 members, and the award was presented in November at the annual conference in French Lick.

And since a warm meal might be the most important school supply, GC students are well cared for in meals served year-round.

“I found out in April that I had been selected and was stunned!” said Stout, who has worked in school nutrition for 14 years. “Other Indiana directors previously selected for the recognition are esteemed mentors of mine and to now be placed in the same group as them is an honor.”

The award, for the 2024-2025 school year, recognizes school nutrition directors for the contributions they have made throughout their school nutrition careers. It honors those who have enhanced programs, developed staff and are involved in the schools and the community. Stout– beaming with joy as she talked about her job– was quick to point to her team for the success of school breakfast and lunch every day. Earlier this year, for example, the department received two national recognitions for reducing sodium and creating fun, new recipes from scratch. 

Additionally, GC Dietician Jamie Oney-Huey was recognized at the ISNA conference for completing a school nutrition certificate program and even earned a scholarship to attend a legislative conference in Washington D.C. in March.

The accolades are more than just beautiful trophies to be placed on an office bookshelf. They represent years of hard work and care for students.

Stout was able to secure a mobile food server from a vendor for free, which she will use next semester for a build-your-own yogurt parfait stand at Greenfield-Central High School. The idea shows her creativity, and ability to think of students first while receiving the statewide honor.

Greenfield-Central is very fortunate to have a professional of Amanda Stout’s caliber, said Superintendent Dr. Harold Olin.

“She has an amazing vision for what food service in a school setting can be while always ensuring that we are in compliance with federal and state requirements,” Olin said. “She works very well with her team– dietitian, cafeteria managers and kitchen staff– to set the expectation that we will continue to improve in all aspects of the program.”

Stout has been director of GC food services since 2019 and holds degrees in dietetics and nutrition, fitness and health from Purdue University.

GC food services is the biggest restaurant in Greenfield: combined, the kitchens serve up more than 3,000 meals every day.

 Stout oversees eight schools and the preschool through GC, including seven kitchen managers, 52 dedicated staff that make breakfast and lunch every day.

The food service budget is around $3 million each year, and cafeterias are like their own business within the school corporation. 

“A big part of my job is tracking sales and guaranteeing student acceptance of the foods available to them,” Stout shared, “Collectively, 600 breakfasts and 2,700 lunches are served each day. That makes us the biggest restaurant in town, and I work with a lot of vendors to make sure we are getting food and supplies for the best price.”

Stout says she loves her job, because she is able to work with both adults and children and is challenged with the nutrition and business aspects of the career. 

School cafeterias must work with USDA standards of reduced sodium and higher nutrition. Salt, for example, is replaced with lemon pepper, garlic, herbs and even Tajin to expose children to new flavors. 

The USDA  recognized GC schools in July through Action for Healthy Kids. GC was honored for being a school lunch trailblazer, reducing sodium and engaging students in planning meals that are delicious. GC was also honored for creating, planning and preparing three new scratch recipes: Chicken Broccoli Flatbread, Ramen Noodle Bowl and Pizza Soup with Grilled Cheese.

A new recipe in the works right now is homemade meatballs, and GC staff is recruiting the help of a GCHS student to develop the recipe and test nutrition levels.

Menus are changed out every three months, and Stout tracks how often a new menu item is purchased, versus children opting for  a cold cut sandwich or salad instead. 

She also likes simply going into a school cafeteria when a new dish is presented, and seeing the reactions first-hand.

“It’s very much student-focused– we know if it’s a good day in the school cafeteria,” she said. 

Stout enjoys working with about a dozen other school food service directors in brainstorming ideas and collectively purchasing high-quality products for the best prices possible. She also says there are “lunch lady” food groups on social media to exchange ideas.

As a mom herself, Stout knows that student tastes change and it’s a challenge to keep up with trends. Still, she is grateful for her team.

“We’ve got great people that work for us, and a really good pipeline of future leaders too,” she said.

Stout also oversees the popular summer feeding program, where any child in Greenfield– regardless of whether they are a GC student– can get a free lunch at several sites throughout the city. The splash pad at Riley Park was hopping this summer: GC schools had the best summer meal program in 2025 since its inception. 

Olin is grateful for Stout’s leadership.

“Having a strong food service program is integral to maximizing student achievement in the classroom,” Olin said. “In short, students cannot learn if their basic physiological needs are not met. She is passionate about feeding students, and our community is a better place because Amanda is here.”

Stout is looking forward to the summer  program continuing to thrive, and to new possibilities on the horizon for GC schools all school year long.

“Every decision, be it about food options or staff training, ultimately comes back to giving GC students a positive, welcoming place to eat and refuel for learning,” Stout said. “I believe food is the most important school supply a student receives each day. When we get the meal experience right and students feel cared for, included, and satisfied, it sets the tone for their day of learning in the classroom and their overall well-being. Being part of that is absolutely the best part of my job!”

By Maribeth Vaughn