In each of Knoxville’s three schools, lunchtime is more than just a break in the day. For nearly 18 years, Diane Ratermann has led the district’s food service program, ensuring every meal is more than just food on a tray. Her mission is simple but powerful: feed students well so they can learn well. “You can’t educate a hungry child,” she says, summing up her philosophy with the kind of no-nonsense approach you’d expect from someone who orchestrates over 800 meals a day across three schools.

Diane’s official title is food service director, but she’s really Knoxville’s head chef, nutritionist, and logistics expert rolled into one. Under her watch, Knoxville’s kitchens serve freshly prepared meals daily—no pre-packaged, off-site cooking here. “We’re cooking everything fresh in each kitchen,” Diane explains, with a pride that reflects years of hard work and commitment to her craft. “Each of our three schools has a fully functional kitchen. No outsourcing, no satellite kitchens. Just fresh food, made on-site, for our kids.”

With a team of 14 dedicated “lunch ladies,” as Diane affectionately calls them, Knoxville’s food service department goes above and beyond to create meals that are both nutritious and appealing. This year, they’re rolling out a new breakfast smoothie initiative, made possible by a breakfast expansion grant. “We’re excited to offer low-sugar, low-sodium smoothies like strawberry banana and blueberry,” Diane says, noting that these new options are designed to taste good without sacrificing nutrition. Once the new blenders arrive, Diane expects smoothies to become a popular choice among Knoxville’s early risers. “One kid sees it, and suddenly, everybody wants it,” she laughs.

But the impact of Knoxville’s food program doesn’t stop at the school doors. The district participates in the Community Eligibility Provision (CEP), ensuring all K-8 students receive free breakfast and lunch, regardless of family income. “We’d like to extend it to the high school eventually,” Diane adds, “but right now, our focus is on where the need is greatest.” This program removes the stigma that can sometimes be associated with free or reduced lunch, making sure every student can eat without judgment.

Knoxville’s commitment to feeding its students goes back years, but it truly shone during the COVID-19 pandemic. When schools shut down, Diane and her team quickly pivoted, turning Knoxville High School into a hub for meal distribution. “We were doing 800 meals a day, breakfast and lunch combined,” she recalls. “Teachers and staff came together to pass out meals. It was a massive effort, but that’s Knoxville—we show up for each other.” The district’s “We are Knoxville” motto has never felt more fitting.

Diane’s leadership isn’t confined to meal planning and grant applications. She sees her job as building a foundation of stability for students, many of whom look to her as a trusted adult in their lives. “I have 14 team members and two student workers from our high school’s STEP program,” she says. The STEP program provides hands-on work experience for students, many of whom are exploring career paths that don’t necessarily require college. “They’re learning real skills, like showing up on time, working with a team, and handling responsibilities,” Diane explains. “I still keep in touch with a few of them—they’re out in the world now, working or starting families.”

The program’s reach goes even further. Knoxville’s food service department supports a range of events and initiatives, from preparing treats for classroom parties to coordinating sack lunches for field trips and sports teams. “We’re not just lunch,” Diane points out. “We do treats for Grandparents Day, field trip lunches, and even help with PTO events.” It’s an operation that’s both efficient and thoughtful, rooted in the belief that food can build community just as much as it can nourish the body.

Though she’s originally from Fort Madison, Iowa, Diane Ratermann has become a fixture in Knoxville. After studying food and lodging management at Western Illinois University, she found her way to Knoxville through family connections and never looked back. “We’re both transplants,” she says of herself and her husband, “but Knoxville is home.” And for the students of Knoxville Schools, Diane’s kitchen is a home away from home, where they’re always greeted with a warm meal and a familiar face.