Meal Distribution Plan

Click here for an interactive map of all available sites.

Click here for the Meal Plan Flyer.

Curbside Sites

Bob Hope Elementary
Big Country Elementary
Elm Creek Elementary
Hidden Cove Elementary
Kriewald Rd Elementary
Medio Creek Elementary
Sky Harbour Elementary
Southwest Elementary
Spicewood Park Elementary
Sun Valley Elementary

Satellite sites
Esperanza at Palo Alto Apartments
Indian Creek Elementary
Canyon Crossing Park
MacDonna LaCoste Old Church
Camino Creek
Crestwood Mobile Park
Rosemont at Palo Alto Apartments 
Rosemont at Miller's Pond Apartments

Serving Times

3 Days/Week (Tuesday, Wednesday, Thursday), 11 a.m. to 1 p.m.

                        Tuesday:  Tuesday Lunch + Wednesday Breakfast

                        Wednesday:  Wednesday Lunch + Thursday Breakfast

                        Thursday:  Thursday Lunch + Friday Lunch


Meal Distribution

Meals will be held in temperature-controlled containers to ensure food safety.  Child Nutrition staff will distribute the meals in a “Grab & Go” method from these locations. 

Parent-Only Meal Pickup

Per recent TDA guidance and beginning Monday, 4/6, if a parent picks up a meal for their child(ren) without them being present, the parent must present a form of identification for each child for whom they are getting a meal.  Acceptable forms of identification are:

  • Child’s Birth Certificate
  • Student’s Report Card
  • Student’s Progress Report
  • Student ID Card

Student reports cards, progress reports, and/or ID cards do not need to be from SWISD in order for the child(ren) to receive a meal.


SWISD Child Nutrition Meals - Food Safety Reminders

Perishable foods can cause illness when mishandled. Proper handling of the food and the leftovers is essential to ensure the food is safe for you to eat. We strongly recommend that all perishable foods are eaten immediately or handled according to the guidelines below. 

Keep HOT Food HOT! Keep COLD Food COLD! 

2-Hour Rule To keep hot foods safe, keep them at 140 °F or above. Cold foods must be kept at 40 °F or below. Bacteria grow rapidly between 40 and 140 °F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.

Hot Food Once food is cooked it should be held hot at an internal temperature of 140 °F or above. Just keeping food warm (between 40 and 140 °F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.

Cold/Refrigerated Food Cold foods should be kept at 40 °F or below. Refrigerate perishable foods as soon as possible, always within 2 hours after purchase or delivery. If the food is in air temperatures above 90 °F, refrigerate within 1 hour. Remember the 2-hour rule when food is removed from the cooler. Discard all perishable foods that have been left out of the coolers longer than 2 hours; 1 hour in air temperatures above 90 °F. 

Weekend Breakfast (to be sent with Friday’s lunch for consumption over the weekend) :  2 Cereals, Fruit, Fruit Juice, Milk