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Lunch

Channing Hall provides a hot, tasty, healthy lunch at an affordable price for students and faculty. Most days, students have two to three options, including the day's hot entree, a salad, sandwich, or muffin and yogurt. Our program features quality ingredients, including fresh fruits and veggies, and nutritious whole grains. The lunch program team is continually working to expand our menu options to ensure that students can always choose a meal they like and will eat.

Make a Payment

Use Channing Hall's convenient online payment system.  

Prices

 Student lunch$2.75 
 Reduced-cost lunch$0.40 
 Free lunch$0.00 
 Milk only$0.50 
 Extra entree*$1.00
 Adult lunch$3.00 

* All students who order an extra entree will be charged this amount, even if they are approved for free or reduced cost lunch. 

Free & Reduced Cost Lunch

We would like to inform you that school meals will no longer be free for everyone during the 2022-23 school year due to the NSLP waiver that provided free meals for all students expired in June 2022.By filling out an application form, there are many benefits that you may be eligible for:

  • Free or reduced school meals.
  • School funding for many programs such as SPED, ELL, Reading departments.
  • Free internet or reduced price
  • Free or reduced help with healthcare, vision and dental

Those who wish to apply for free or reduced-cost lunch may download the necessary form below, or contact our Lunch Program Director, Yayoi Hoecherl, at yhoecherl@channinghall.org or 801-572-2709, ext. 122. The process is completely confidential.

Special Dietary Needs

If your child has special dietary needs, please submit Special Diet Information to our Food and Nutrition Services. Under federal regulations, a Special Dietary Needs Request must be completed by a Licensed Physician or a Recognized Medical Authority. Personal or religious food preferences such as vegan, vegetarian do not meet the definition of a disabling or non disabling medical condition for which a special school meal will be provided.