Highland Local Schools welcomes new food service director

by Emily Canning-Dean

A few weeks into the 2026-27 school year, Highland’s new food service director has enjoyed a taste of what the school district has to offer.

“What is most appealing about Highland is how highly regarded the district is across the region, from staff, standards in education to how well the district is run,” Danielle Komar said. Komar was hired to head up the district’s food service program in the summer. “Everyone takes such great pride in working here, and I am grateful to be a part of it.”

Komar will graduate from the University of New England in December with a master’s degree in applied science with a dietetic focus and will become a registered dietitian.

“I have always been athletic with a passion for nutrition,” Komar said. “Five years ago, I completed Yoga Teacher Training, which sparked an interest in leaving my corporate job in the commercial real estate industry to pursue a master’s degree to become a dietitian.”

As part of her master’s program, Komar was required to complete multiple internships. Her final internship was at Mayfield City Schools in the food service department.

“There, I fell in love with dietetics in schools,” she said. “When I finished my hours in Mayfield, I received an email about the open position at Highland. It was organic timing. The most eye-opening aspect of my program was seeing and experiencing the many opportunities that exist in the industry, from working bedside in hospitals to serving students in school districts. What interests me most is the nutrition of children and creating a strong foundation for making healthy, nutritious food choices. Students are impressionable, and this is a special time to be able to connect with them during their favorite time of the day – lunchtime – to help them better understand food and the good it can do for our bodies.”

While Komar will bring a great deal of expertise to the district as a registered dietitian, she said she thinks her predecessor maintained a high standard of excellence.

“I want to build upon that momentum by ramping up breakfast options, creating more theme days to make the cafeterias fun and to create opportunities for staff to strengthen their connections to our students,” she said.

Komar will oversee a staff of 25 in the food service department and said her top priority is to provide nutritious and delicious meals to students to ensure they are well fed.

“The biggest initial challenge is balancing staying current with food trends that students are interested in while meeting dietary guidelines,” she said. “I look forward to finding ways to creatively combine the two.”