HUDSON — Karen Atherton, food services director for the Hudson School District, was recently named State Director of the Year by the School Nutrition Association.

Atherton got her start in the food service industry working as a restaurant server when she was 16 years old.

“My career began at a Dutch pantry in Mansfield, Pa., waitress to restaurant manager,” she said.

Her career in institutional food service began when she moved to New Hampshire and took jobs at Manchester-Boston Regional Airport, colleges and boarding schools.

After a five-year hiatus following the birth of her twins, Atherton joined the district’s Food Services Department in 2006.

She said the district’s food service program has “experienced meaningful growth and innovation” since she took the helm in 2023.

“One of my first major initiatives was overseeing the renovation and relocation of the (Alvirne) High School cafeteria, moving it into the former culinary kitchen and transforming it into a more functional and engaging space,” she said.

Atherton also implemented the Fruit and Vegetable Challenge in the elementary schools and locked in a Farm to School grant to upgrade the garden at Nottingham West Elementary School. In addition, she garnered another state grant to purchase a pizza oven at Alvirne.

Superintendent of Schools Dr. Daniel Moulis said the accolade is a “tremendous and well-deserved honor.”

“Karen has done a great job of leading our Food Services Department,” he said. “I am appreciative that she is being recognized for the tireless effort she puts in to help our entire district community.”

After two decades in Hudson, Atherton said serving the students continues to be the best part of her job.

“They are at the heart of everything we do,” she said. “Their enthusiasm, feedback and excitement around meals make the work incredibly rewarding.”

Atherton also spoke highly of her colleagues.

“I’m very fortunate to work alongside an amazing food service team,” she said. “The staff is incredibly supportive, dedicated and passionate about what they do. Their teamwork makes it possible to continually grow and improve our program.”

From a broader perspective, Atherton said the school food service industry has changed considerably during the past 10 years from new federal nutrition standards to higher overhead costs to the impact of the COVID-19 pandemic.

“COVID-era universal free meals boosted participation and highlighted the benefits of expanded access,” she said.

Looking ahead, Atherton said she expects tighter limits on sugar and sodium as well as an increase in protein requirements. She also anticipates that the industry will continue its progress toward scratch cooking, technology integration and greater sustainability.

In addition to her work leading the Food Services Department, Atherton writes the Food and Nutrition Wellness Minute Blog, which is published on the district’s website and across its social media platforms.