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Bertrand Weber

Swiss-born Bertrand Weber’s career spans over than 35 years of combined management experience in the hospitality industry and school food service. His compassion for the well-being and future of our children and our environment, along with his passion for educating children about nutrition, food, and, ultimately, making healthy choices led Weber to Minnesota’s Hopkins School District in 2003 where he challenged the food service department to elevate nutrition in the school lunch program.

Bertrand Weber

Swiss-born Bertrand Weber’s career spans over than 35 years of combined management experience in the hospitality industry and school food service. His compassion for the well-being and future of our children and our environment, along with his passion for educating children about nutrition, food, and, ultimately, making healthy choices led Weber to Minnesota’s Hopkins School District in 2003 where he challenged the food service department to elevate nutrition in the school lunch program.

Weber‘s progressive thinking and bottom-line results at Hopkins received national recognition. His efforts were the focus of several University of Minnesota research papers, including Analyzing Health Innovations in a School Lunch Program, The Power of Three: A Whole Grain Intervention and Organic Composting in a School District. In 2004 he initiated one of Minnesota first Farm to School Program which led to another research paper in 2005 conducted by JoAnne Berkenkamp for the University of Minnesota, the “Making the Farm to School Connection.”

From 2006 until December 2011, Weber worked for Taher, Inc. as Director of Wellness, Nutrition and Culinary Standards and was responsible for the implementation of the Food for Life initiative, which encompassed farm to school initiatives, menu standards, recipe development, nutritional guidelines, product research and standards, nutrition education, and wellness communication. Now, as Director for Minneapolis public School Culinary and Nutrition Services, Weber has wasted no time rethinking MPS School Lunch. In addition to implementing market cart salad bars and a return to scratch cooking, Weber’s other initiatives include: a food truck, an urban garden, zero waste facilities, and an ambitious five-year plan to convert the current food packaging facility into a commercial kitchen.


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Why Scratch Cooking?

We believe that with the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.

School Recipes & Menus

Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.

Fresh Food Initiatives

We developed these programs in order to give schools free access to the necessary information, tools, and resources they need to implement lasting change within their schools.

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