Guilford schools' cafeterias took Earth Day to a whole new level this year, bringing students a full week of meat-free options by participating in U.S. VegWeek from April 22 to 28.

Food Services Director Chef Tim Cipriano coordinated menus throughout this week to go along with the vegetarian theme.

Cipriano explained the kitchens are participating in U.S. VegWeek "as a way to offer a variety of meat-free foods on our menus, primarily in the elementary schools," adding that the middle and high schools will have meat-free options, but aren't going meat-free all week.

"We're not going too far out of the box because our customers are kids, but at the same time we also want to celebrate Earth Day," Cipriano said. "It's a fun way to do it and it's a little bit different than other places."

The menu at the elementary schools consisted of macaroni and cheese on Monday, grilled cheese with tomato soup on Tuesday, baked potato bar with veggie chili on Wednesday, baked ziti on Thursday, and pizza on Friday. Students also were able to have extra time for recess on Earth Day on Monday, getting more fresh air and taking in the outdoors on the sunny day.

On top of the children having vegetarian options for lunchtime, elementary school students used compostable plates and flatware on Earth Day to learn more about the benefits of recycling. The Green Team, a group a Guilford Lakes Elementary School parents, were on site making sure the students utilized the plates and flatware, and also educating them at the same time.

"The Green Team talked to the kids about recycling. We wanted to mix it up and do something a little different?We wanted to keep things a little bit exciting with Earth Day, so we did something that tied into recycling and reducing waste and compost," said Cipriano.

Cipriano came to Guilford in September 2012 from his former position as the executive director of Food Services for New Haven Public Schools. During his time in New Haven, Cipriano helped start educational programs to increase nutritional awareness and offer more nutritious foods. Known as the "local food dude," one of his first priorities since coming to town was to partner with area farms, providing local ingredients for the schools.

In 2011, he was named a "champion of change" by the White House for his role in creating the Chefs Move to Schools program and joined approximately 700 other chefs in the country in the summer of 2010 at the White House to officially kick the program, which brings chefs together to work in schools in their committees to educate children about healthy food and nutrition.

To contact Food Services Director Chef Tim Cipriano, email ciprianot@guilford.k12.ct.us.