Cooking up Change at Southwest Open School
Across rural Colorado, access to healthy, affordable school meals remains an overlooked but critical challenge. At Southwest Open School (SWOS) the challenge is compounded by limited facilities and high costs. But thanks to the Rural School Food Project, SWOS is doing more than feeding students; it’s nurturing confidence, skills, engagement and community, one meal at a time.
Located in Cortez, SWOS serves a diverse student body, with more than 90% identified as “at risk” according to the Colorado Department of Education. For many students, the meals provided at school are their most reliable source of nutrition, says Katri Rittenhouse, Executive Director. Participating in the project aligns with the school's mission to “nurture high academic, character, and health standards while honoring diversity and fostering self-directed lifelong learning.
Capitalizing on its longstanding partnership with the Montezuma-Cortez RE-1 School District — who has authorized the charter since 1998 — SWOS is now able to provide students with nutritious meals that meet district standards while being prepared and served in a way that fits their small, community-based culture.
“The collaboration also allowed SWOS to modernize its kitchen operations, meet USDA requirements, and introduce real-world culinary training for students — something previously impossible in our limited facility,” says Rittenhouse. The hands-on experience and professional-grade tools also serve as a pathway to culinary and hospitality careers.
From Classroom to Kitchen: Learning through Food
The school’s new culinary arts course reflects SWOS’s commitment to experiential, project-based learning. Students learn about food safety, nutrition, menu planning, and cooking techniques while preparing daily meals for their peers. Rotating through various roles, they connect their lessons to math, science, and environmental studies.
Students also plan and cook for community events such as Portfolio Nights and End-of-Year BBQs, which reinforces the school’s focus on character education and service learning principles.
Equipment upgrades — including a new dish machine, prep tables, and professional-grade tools — have been transformative. Benefits include improved food safety, workflow, and sustainability while increasing the number of students served daily.
Real Results: Healthier Meals, Stronger Students
Since the menu expanded to include more scratch-made, locally sourced meals, lunch participation has climbed. Students who used to skip lunch now stay on campus, eat together, and connect over meals. “For some, these meals are their most reliable source of nutrition—so offering fresh, high-quality food has made a visible difference in attendance and focus,” Rittenhouse noted.
Healthier meals have led to improved attendance, engagement, and emotional regulation — critical measures for a school serving at-risk youth.
Families appreciate that SWOS is teaching both life skills and healthy habits, says Rittehouse, and they’re seeing the ripple effects. Parents have noticed their teens cooking more at home and showing new interest in food sustainability and nutrition.
SWOS hopes to expand the culinary program into a full career pathway, offering certifications and work-based learning with local farms and restaurants. “Our goal is to make nutritional access and food literacy an integrated part of education across rural schools,” Rittenhouse said. “Feeding students well is fundamental to helping them learn well.”
Southwest Open School is one of twelve charter schools participating in the League's Rural School Food Project (RSFP). Funded by a grant from The Colorado Trust, the project strives to increase access to nutritious and affordable food at rural charter schools across the western slope and northern Colorado.
