Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the School Meals topic
No spam. Unsubscribe anytime.
Caddo nutrition director says bids comply with near‑term state nutrition standards; board pressed on additives and local sourcing
Summary
Board members pressed district child nutrition staff about how upcoming state restrictions on certain dyes and additives and efforts to buy local produce would affect school menus; the director said menus meet 2025–26 sodium and sugar limits and staff will review vendor items for later restrictions.
Board members questioned Caddo Parish child nutrition staff on June 17 about whether the district's food bids comply with newly enacted state restrictions on dyes, artificial sweeteners and other additives and how the district can expand purchases from local farmers.
Kaye Lynch, director of child nutrition, said the district's bid and planned menus already account for the state's sodium reductions and sugar limits that take effect in 2025–26. Lynch told the board she would re‑review vendor lists for dyes and other additives tied to recent legislation (S.B. 14 referenced by a board member) and provide documentation on compliance. "We made sure this year...that we already addressed a lot of the issues that the state was proclaiming to make changes with as far as the sodium," Lynch said.
Board members also raised interest in increasing local procurement. Members said community farmers could supply fresh produce and regional dishes. Lynch and district buyers explained logistical constraints: the district runs 50 sites and lacks a consolidated warehouse and distribution system that would allow many small local farmers to deliver to multiple schools. "Unfortunately, the local farmers are not able to distribute to all of our sites," the buyer said. The district said it has pursued USDA local foods grants and piloted local‑producer purchases where feasible.
Board members asked about specific bid line items, including a $31,000 buttermilk line and the presence of dyes in products. Lynch said some items are kept on the bid list to maintain menu flexibility and that buttermilk cartons are primarily held as recipe ingredients rather than a daily milk choice. Members asked staff to bring a compliance summary and a plan for greater local procurement and for a line‑by‑line review of vendors for additive compliance before final vendor awards are implemented for the school year.
No formal board action on the nutrition bids was taken at the June 17 meeting beyond the standard bid packet presentation; staff noted they would return with documentation on compliance and possible adjustments for later approval.
