The School Nutrition Programs, an extension of the school systems education curriculum, and its related services, are operated under the federally funded National School Lunch Act and Child Nutrition Act of 1966, as amended. Federal laws regulating school nutrition programs are administered by the United States Department of Agriculture and implemented within the Commonwealth of Virginia by the State Department of Education.

The program's objectives are to advocate optimal health and to improve nutritional status of all students by providing palatable, nutritious foods and promoting nutrition education while operating under sound financial status and accountability procedures. All Fauquier county Public Schools participate in the National School Lunch Program. A written agreement is finalized between the school superintendent and the Virginia Department of Education for each individual federal lunch program and federal breakfast program. These agreements with the state agency ensure that all programs are in compliance with the regulations and qualify for the federal cash reimbursements as well as donated commodity foods.

1. Provide high quality, nutritionally balanced, palatable foods at an affordable price.
2. Serve food that is safe and wholesome which has been stored and prepared according to proper food handling and sanitation procedures.
3. Utilize preparation methods that preserve nutritional quality of foods being served.
4. Utilize the Dietary Guidelines for Americans as the basis for planning menus and preparing meals.
5. Promote a pleasant, enjoyable, and clean eating environment for students, faculty, and others.
6. Foster an attitude of cooperation with parents, teachers, principals, and others who work closely with the department.
7. Respect the rights of students, parents, teachers, principals, and others when handling problems. Resolve confrontations in a professional, non-threatening manner.
8. Promote professional growth for the School Nutrition Program's personnel by providing appropriate educational opportunities and incentives.
9. Encourage and promote nutrition education and coordinate food service programs with classroom instruction.
10. Provide emergency food service support as directed by a competent authority.
11. Function under sound principles of good business management.