Ramona Belcher; Food & Nutrition Supervisor; Marion County Public Schools; Ocala, Florida
In a district with 51 schools, 6 satellite locations, and around 46,000 students, it takes a special kind of leader to ensure everyone receives delicious, nutritious food throughout the day. Luckily, Marion County Public schools has Ramona Belcher at the helm, working diligently and always striving to improve student meals. Rosa Braley is a customer account specialist with General Mills Foodservice who has worked closely with Ramona and says, “Her career is a testament to the power of dedicated, ground-up leadership in the school nutrition profession. From her beginnings as a substitute worker to her current role as supervisor, she has combined operational expertise with a profound empathy for both her staff and the students she serves.”
Ramona was initially drawn to K–12 foodservice because the schedule aligned seamlessly with her children’s. Now, Ramona says the most rewarding part of her job is knowing she’s making a real difference in students’ lives. A leadership training experience helped her fully realize the purpose behind her work. Paired with a stranger and asked to share a childhood stressor, Ramona spoke about growing up in a large family where food was sometimes scarce and how important school meals were to her. “That was the moment it clicked. I’m exactly where I’m supposed to be,” Ramona says. “Making sure kids have meals they can count on, even when we don’t know what they’re facing at home.”
Embracing how much meals can mean to a child, Ramona is always searching for ways to make them more nourishing and more meaningful. That mindset has shaped her approach to farm-to-school meal programs, where fresh, locally sourced ingredients help turn everyday meals into something more impactful. All 33 of her elementary schools have school gardens, and 16 of her middle and high schools have hydroponic setups creating produce that is then incorporated into school meals. “We create opportunities to let students know where the produce was grown,” Ramona says. “We brought in sweet potatoes from one of the school gardens and served it as a delicious sweet potato casserole.”
Ramona fully understands the need for proper nutrition extends beyond regular school hours and has implemented programs that help feed students wherever they are. She shares, “We do after-school snacks, and we also have supper programs at 39 sites. We do summer feeding every year, and we're looking to expand there as well. Any of the programs that are offered, we pretty much do them all.”
For all of these meal opportunities, Ramona relies on General Mills Foodservice products such as two-ounce cereal cups, biscuits, and plenty of other choices. She shared how her teams create an amazing chicken pot pie with biscuits layered on top that students absolutely love. When it comes to leadership, Ramona focuses on service and listening to everyone. She says, “My job is to serve, and so my door is open. We have open communication. We have weekly roundtable, huddle meetings. Everybody has a say at the table.” These sessions have helped her get in front of issues and sparked many important ideas that have saved money and served students better.
Ramona’s advice to those just starting out in K–12 foodservice is to stick with it. “Don’t let the hard days win,” she says. What began as a role that fit her family’s schedule has grown into a career she approaches with humility and pride. “I never thought I’d be sitting where I am now. I never take it for granted,” Ramona adds. Her dedication shows up every day in the meals her teams serve, the voices she listens to, and the opportunities she creates for students to feel cared for and supported. It’s leadership built on consistency, compassion, and a belief that even the smallest moments at the lunch table can have a lasting impact.