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Sodexo outlines new local partnerships and menu changes for district cafeterias
Summary
Sodexo representatives told the board they are bringing more fresh, local foods to Eagle Point School District 9, expanding salad-bar offerings, rotating themed entrees and piloting a USDA program to source unprocessed fruits and vegetables from local vendors.
A Sodexo School Nutrition representative told the Eagle Point School District 9 board the vendor has increased the use of local, unprocessed foods and expanded student meal choices across district cafeterias.
The Sodexo representative said the district now receives grass-finish beef patties from a local supplier through a partnership with Go Valley; secondary students are offered the patties on Fridays. Fresh pears and apples are being purchased weekly through a USDA pilot program to increase flexibility for buying unprocessed fruit and vegetables. The representative said produce has also been purchased from Fry Family Farms and Wandering Roots Farms and that Rogue Valley Farm to School recently hosted a tasting event at an elementary school featuring local carrots and oat bars.
Sodexo said salad bars at all schools now offer daily fresh apple slices, baby carrots, sliced cucumbers and chopped lettuce along with rotating fresh and canned fruit and additional salad toppers. Students are being offered a choice of two hot and two cold entrees at lunch, and USDA ground beef is used in recipes such as tacos and spaghetti at secondary schools. Sodexo said it is rolling out themed monthly "Big City Bites" entrees and highlighted a culinary contest (Future Chefs National Challenge) event planned for March 14 at Hillside Elementary for grades 3–5.
The representative introduced the district’s new chef, Richard Enriquez, and described planned dining-area ambiance upgrades at Eagle Point High School and middle schools (LED and pendant lighting). The presentation included an invitation for board members to attend student culinary events.
