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MMSD food service outlines scratch‑style pilots, seeks to raise participation
Summary
District food and nutrition leaders presented participation data and a plan to scale scratch‑style cooking from a central commissary, plus steps to make cafeterias friendlier to raise breakfast and lunch participation.
Madison Metropolitan School District food and nutrition staff told the operations work group on March 10 they are pursuing a two‑track approach to improve school meals: scale cooked‑from‑scratch menus centrally, and standardize lunchroom setups to increase participation.
Scott Chiak, Senior Executive Director of Building Services, led the update and said the department is focusing first on participation because higher meal participation brings revenue that helps control overall program costs. He presented participation data that showed community eligible provision (CEP) elementary breakfast participation averaging about 49.4% year‑to‑date and elementary lunch participation around 61%;…
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