The division’s Scratch Cooking initiative — a multi‑year shift from ready‑made meals toward scratch and "speed scratch" recipes and active school gardens — will be evaluated under a one‑year comprehensive plan that focuses on implementation, student participation and financials, staff said Aug. 12.

Program background: the scratch‑cooking model began nationally in 2009 and was piloted in Virginia Beach in 2016‑17. The division said the initiative is largely funded through earned revenue within the food‑services special revenue fund; kitchen modernization work is coordinated with facility services and funded separately.

Implementation goals and baseline: evaluation staff outlined three implementation goals: (1) kitchen modernization and equipment upgrades, (2) staffing and professional development (including a "baker cook" in each school where appropriate) and (3) increasing scratch and speed‑scratch menu items with locally sourced ingredients and recipe development. Baseline data provided by food services show 60% of schools have upgraded equipment and that 82% of elementary schools, 94% of middle schools and 69% of high schools had a baker cook role.

Outcome goals: evaluation will measure student participation in school meals, perceptions of learning healthy eating habits, participation in extracurriculars and the presence of active school gardens. Staff noted the division served more than 8.8 million meals in 2024‑25 and that spring menus have trended toward more scratch and speed‑scratch items over recent years.

Next steps: the program evaluation will examine alignment with the strategic framework, operational components, stakeholder perceptions and revenue/expense impacts. Food services director Chef Rachel Amato and evaluation staff will return with the formal evaluation plan and results.