Local Spotlight: Caroline Trinder

After meeting Caroline Trinder two things become clear: she cares deeply about children’s nutrition and she practices what she preaches.

The Food and Nutrition Services director for RSU 23, Trinder encourages Old Orchard Beach students to new foods and nutritious offerings.

Trinder has worked in Regional School Unit 23 for just less than seven years, is president-elect of the Maine School Nutrition Association, initiated the RSU 23 Staff Olympics and is a team member of RSU 23's wellness initiative.

By exemplifying excellence, positive influence and leadership, Trinder has been nominated by Jameson Elementary School Principal Ben Harris for National Life Group’s 2024-25 LifeChanger of the Year award. The annual program “recognizes K-12 educators and school employees and celebrates those making a significant difference in students' lives,” according to its website.

“I love food. That's why I chose to be a registered dietitian,” said Trinder, who is a dedicated home cook that will eat pretty much anything and try any recipe.     

Now an Old Orchard Beach resident, Trinder hails from Boothbay and went to school at Seton Hill University in Greensburg, Penn.

“I had a seven-year stint in Florida, where I learned a lot about school nutrition,” Trinder said. “That’s where I started down this path.”

Trinder worked as an area supervisor and oversaw the school nutrition program for 10 of the 50 schools in the Sarasota school district. She has worked at both the high and college levels, in restaurants and hospital settings as well.

As a dietician, “I can make an impact,” Trinder said. Recently a fourth-grader said she loved the way a vegetable was seasoned. “You make it taste good, you make healthier habits,” she noted.

The RSU 23 kitchen staff, whom she credited for their skill, teamwork and support, are “the heart and soul of the kitchen. You won't find more dedicated people.”

Among the menu items enticing students and staff are homemade garlic parmesan flatbreads and buffalo cauliflower. “The staff make amazing food,” Trinder said.

When making changes to the menu,”I got a lot of inspiration from my previous school district,” she said, such as entree salads for grades 3-12, and dishes like parmesan zucchini and buffalo cauliflower. True to her nature, she experiments, incorporating more scratch cooking and encouraging student feedback.

“There’s a lot of options everyday, which is important. The hardest thing is trying to figure out what kids want to eat.”

Students are stakeholders in their own nutrition. The middle school has a composting program and grades 3-8 grow their own lettuce; the high school science classes start the seedlings.

“Kids like watching lettuce grow and all of a sudden eat it,” Trinder said.

For her part, Trinder buys Maine-grown beef, Maine-made cheese and pizza dough for the district along with Maine produce when it’s in season.

When asked about a typical dinner at her house, Trinder said the previous evening she cooked honey garlic roasted chicken, mashed potatoes and greens with garlic for her husband and two children.

Tinder said besides being a dedicated foodie she is also an avid reader and runner.

“Often staff will laugh and say I have a lot of energy – I go one speed all the time,” a fact she proved by practically sprinting down the hall at Jameson to the cafeteria.

Trinder helps nourish the staff by offering special lunches they can purchase, such as the ever-popular turkey BLTs, with homemade slaw and rice bowls. She feels it’s important for students to see teachers eat with them in the lunchroom.

The national school lunch program is in the news right now because of potential cuts by the Trump administration, Trinder noted, and is aiming to cut $12 billion over 10 years,

“We are blessed it’s free for every student in Maine, only one of 10 states. I feel that if that happens the likelihood in Maine is, free meals for all would be low.”

She said some people don’t think all American children should get free lunch and/or breakfast. “My personal opinion is, we don’t ask how much you make to charge accordingly for a bus ride or sports uniforms. Why should we charge for meals? 

“You can’t learn when you're hungry. If you're here and you’re hungry, we’ll feed you.”

As a champion of the OOB schools’ wellness program Trinder “worked really hard on social media outreach,” an effort that changed school nutrition significantly, Trinder said. “It was important to showcase because it was so different.”

“I’ve gotten amazing feedback,” Trinder said. “I want to make wellness fun.”

As president-elect of the Maine School Nutrition Association, she also contributes to the broader field of school nutrition. Trinder is also the Legislative chair of the Maine School Nutrition Association.

Grand prize finalists for the Lifechanger Award will receive $5,000 to be shared with their school/district. LifeChanger Award winners will receive $3,000 to be shared with their school/district. There are also two, $5,000 awards.

Harris nominated the Food and Nutrition Services director for “her energy, positivity, and commitment to both students and staff.

 “She ensures healthy meals are served daily and goes beyond her role to support the wellness of the entire district,” Harris said in his nomination letter. 

“I feel obviously it’s an honor, but I just love my job and give it my all every day,” Trinder said. “I don’t feel I do anything different than anyone else.”     

Ann Fisher is a freelance journalist based in Saco. She can be reached at 432-7483.