Genuine Foods outlines fresh cooking strategy for school meal program enhancements

The Greater Albany Public Schools held a Regular School Board Meeting on March 10, 2025, at 7:00 p.m., focusing on the district's food service program and its transition to scratch cooking. The meeting featured discussions on the importance of using raw ingredients and the challenges associated with institutional food preparation.

The meeting began with a presentation from representatives of Genuine Foods, who emphasized their commitment to partnering with the district to enhance meal quality. They highlighted the significance of scratch cooking, which involves preparing meals from raw ingredients rather than relying on pre-cooked or frozen options. This approach aims to improve the nutritional value of meals served to students.

Board member Roger raised concerns about the potential increase in labor costs associated with the shift to scratch cooking. He noted that many restaurants are moving towards pre-packaged meals to reduce expenses. In response, the representatives from Genuine Foods assured the board that while their products may be priced higher than current offerings, they believe the investment will lead to better outcomes for students. They explained that increased participation in the meal program would help offset costs, as more meals served would result in higher reimbursements from the National School Lunch Program.

The discussion also touched on the unpredictability of federal funding and reimbursement rates. The representatives expressed confidence that there would not be significant cuts to the National School Lunch Program, which is regulated by the Department of Agriculture. They indicated that reimbursement rates typically increase annually, which could help balance the budget for the new food service model.

To address labor concerns, the representatives outlined a phased approach to implementing scratch cooking. They plan to introduce new equipment that would streamline food preparation and reduce the need for extensive knife skills. This includes stand mixers and large food processors designed to facilitate the cooking process without significantly increasing labor demands.

The meeting concluded with assurances that staff members have been involved in the planning process and are supportive of the transition to scratch cooking. The representatives emphasized that the program would be implemented gradually, allowing staff to adapt and become more efficient over time.

Overall, the meeting underscored the district's commitment to improving student nutrition through enhanced food service practices while addressing concerns about costs and labor implications. The board plans to continue monitoring the program's progress and its impact on student meal participation.