Beth Wallace 

West of Denver lies the Jefferson County school district with 150 sites and around 70,000 students. Ensuring all of them receive the meals they need to succeed is Beth Wallace, an intrepid leader with an expansive history of service and a passion for unlocking the potential in everyone she works with.

Beth’s K-12 foodservice leadership career began in Texas where she learned the intricacies of governmental regulations. She has taken that knowledge with her to Colorado where she’s committed to tackling new challenges and making sure students — and her staff — truly thrive. One of her standout qualities is her dedication to her team’s development, encouraging them to achieve their career aspirations no matter what they might be. This commitment to fostering talent has not only strengthened her team but has also built a robust, supportive workplace culture. She says, “I’m passionate about growing people. Whether someone is working in the warehouse or as a dietitian, I want to get people where they want to go.”

This year marks a significant milestone for Beth and her team as they are fully staffed for the first time since COVID-19 disrupted operations. It’s a testament to her resilience and strategic, caring leadership.

When it comes to meal programs, Beth consistently prioritizes access. One notable initiative under her leadership has been helping pass legislation that covered the cost difference for students who qualify for reduced-price meals. That progress has continued, and today ALL students in Colorado public schools eat at no cost.

Another area where Beth’s initiatives have paid off has been breakfast participation. When she first joined Jefferson County Public Schools, not every location provided morning meals, but through hard work and strategic collaboration, every student now has access to a free breakfast to begin their schooldays.

Beth’s deep understanding of students’ preferences has been a game-changer in menu planning. Her years of experience in the industry have taught her what works for students — such as the appeal of finger foods and even the small nuance of keeping certain items separate on younger kids’ trays.

She’s quick to share appreciation for the partnership she has with General Mills Foodservice. “They’ve always been a strong partner to us and to K-12 districts across the country,” she says. “They’re always open to hearing what we’re needing.” Beth credits the two-ounce cereal bowls as being extremely important to her programs, and she recognizes that they’ll also adapt to new sugar regulations going forward.

Moreover, Beth has established an advisory group comprising 15-20 staff members, including managers and employees, to provide valuable menu feedback. This collaborative approach has resulted in diverse meal options, ranging from Italian and Asian cuisines to Mediterranean inspired dishes, catering to the district’s diverse student body.

Through her passion for people and commitment to innovation, Beth has not only met the daily challenges of feeding thousands of students but has also left a lasting impact on her district and the broader school nutrition community.

Be sure to follow along on their journey:

• Website
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  *Photos captured and provided by Catherine Jeter Photography