They are the most underpaid but most valued employees.”

Yesenia Barnier

The color green often evokes a look of horror on children’s faces — at least when it’s on their dinner plate. This is one reason why children often get labeled as “picky” eaters. However, the Rhode Island Food Bank has found a way to change that narrative by giving kids a voice at the table. Through the Kids Cafe program, the Food Bank lets children help shape their own meals, creating a menu that’s not only designed for them but also by them — the food is nutritious and delicious.

“They are the most underpaid but most valued employees,” said Yesenia Barnier, director of community nutrition at the Food Bank. Barnier is referring to the kids who attend the Food Bank’s service nights at after-school programs across the state. During these sessions, children have the opportunity to share their preferences, helping determine what foods are served.  

The Kids Cafe is part of Feeding America, a nationwide initiative. The Food Bank includes both a nutrition education program and a dining program. Healthy Habits, the nutrition program offers classes to engage children in good eating habits, while Kids Cafe focuses on providing healthy meals to children and getting their input on those meals. Both programs are completely free of charge.  

Each day, the Kids Cafe serves more than 400 free meals to children across Rhode Island, and Barnier says gathering feedback from the kids is the most rewarding part of her job. “The kids’ feedback is important to us, and we take it seriously. We adjust the menu based on what they like and don’t like,” she said.  

For Barnier, the key to success is ensuring that children’s voices are heard. “Kids have a say in our menus,” Barnier explained. They vote on what foods they enjoy and provide honest feedback on what works and what doesn’t.  

Kids Cafe operates at several locations, including the Boys and Girls Club of East Providence, the Boys and Girls Club of Pawtucket, the Pawtucket Family YMCA, and the Segue Institute for Learning in Central Falls. These after-school programs cater to children who often stay late in the day. “They’re here, so why not offer them a healthy meal?” Barnier asked.   

Erin Gilliat, executive director of the Boys and Girls Club of East Providence, emphasized how life changes have led to an increasing number of children relying on services like these. “Parents are working more, and transportation can be an issue. So if the kids are here and we can provide a nutritious meal, why wouldn’t we?” Gilliat echoed Barnier’s question. She highlighted the importance of providing nourishing meals to support both the children and their families overall well-being.  

Food that’s both nutritious and delicious  

The Rhode Island Food Bank has partnered with the East Providence Boys and Girls Club since 2008. With a smile on her face, Barnier shared, “When breakfast for dinner is served at the Kids Cafe, the children are always thrilled.” Boys and Girls Club Child Care and Camp Director Zach Handleman shared what one of the kids said to him after eating breakfast for dinner, stating “One of the kids just told me ‘This is the best omelet I’ve ever had — even better than my mom’s, but don’t tell her!’ ”  

This breakfast for dinner included omelets, whole-wheat pancakes, oranges, carrots, and chocolate milk — a nutritious meal that all the kids at the cafe raved about.  

According to Barnier, every meal served at the Kids Cafe is prepared by chefs who prioritize healthy ingredients without sacrificing taste. The chefs take pride in watching the children try new foods and, more often than not, enjoy these healthier options. For example, they might add squash into mac and cheese or use whole wheat flour in pancakes to boost the nutritional value.  

By encouraging children to try new foods like this and share their thoughts, the program collects valuable feedback that helps fine-tune the menu to meet both taste preferences and nutritional goals. Barnier added, “In addition to this, the Food Bank is now offering more opportunities for kids to get involved in the menu development process. They get to go on field trips, sample new foods, and tell us what they’d like to see in the future.”  

“When we get feedback, we make adjustments to show them their voices matter,” Barnier said. As the program grows, the input from the children will continue to shape the dinner menu at the Kids Cafe, ensuring their voices get a vote at the dinner table.