Palm Aero Space Academy Board OKs shift to on-site meal prep, seeks grants for freezer

Palm Aero Space Academy on Tuesday approved a move from a prepackaged, vendor‑delivered meal model to an on‑site meal‑preparation model intended to improve menu variety and increase student participation. The board voted to recommend the new food‑service model and directed staff to pursue equipment options and grants to support implementation.

The change addresses a longstanding funding shortfall in the academy’s child nutrition program. Roseanne Zerazu, chief business official, told the board the current vendor model limits menu variety and leaves the district unable to capture federal and state reimbursements directly. Zerazu said those shortfalls have made the general fund subsidize the food program and that the district is “overstaffed based on the current model” when measured by meals‑per‑labor‑hour (MPLH) benchmarks.

“By preparing more food on‑site, we’ll have greater flexibility to adjust menus and respond directly to student preferences,” Becky Zapata, assistant director of food services, told the board. Zapata described student feedback showing demand for “more choices and more variety” and said fresher, better‑presented meals increase participation.

Why it matters: the district is a CEP (Community Eligibility Provision) school, which means federal and state reimbursements are a primary revenue source for the program. Zerazu presented projections showing current federal reimbursements fall short of expenses and recommended increasing participation so the program can operate without general‑fund support.

Key details and timeline - Service model: the board approved an “on‑site prep” model that will move away from fully prepackaged meals toward bulk food purchases and on‑site heating/preparation (not raw‑meat processing). The district plans a phased rollout starting at the middle and high school, with the first on‑site meal service targeted for Oct. 1, 2025 and broader operations aimed by January 2026. - Equipment needs: staff reported a needed walk‑in freezer quoted at about $177,000, roughly $20,000 in taxes and approximately $64,000 for installation. Zerazu said the district may rent a freezer as an interim step; rental costs would be paid from child‑nutrition funds. - Grants and funding: staff will pursue state kitchen infrastructure and training grants (often called KIT grants) and federal/state equipment or startup grants. Zerazu said the 2025–26 California budget included a competitive kitchen‑infrastructure fund (approximate statewide $145 million allocation referenced in the presentation) the district plans to apply for; other opportunities include startup/expansion and equipment assistance grants. - Staffing and finance: Zerazu identified an MPLH benchmark of about 45 meals per labor hour; the district currently averages roughly 37, suggesting an estimated 1.06 full‑time equivalents of overstaffing under the current model. Staff said improved participation would fund staffing as the program scales. - Interim operations: Revolution Foods, the prior vendor, agreed to month‑to‑month service while the district changes models; staff said billing would likely remain at the current contract rate during any short interim arrangement.

Concerns raised Board members and staff asked about outdoor installation of the freezer, energy impacts in high heat, and how the district will ensure food safety. Mr. Dillinger, facilities lead, said an outdoor freezer was feasible but would raise energy costs and require careful installation near the serving area because no suitably sized indoor space exists. Staff noted that bulk meat arrives precooked (USDA inspection requirements apply to raw meat processing).

Next steps and implementation Staff will continue vendor and equipment procurement, pursue grants, and design student‑feedback mechanisms (kiosks, student committees, parent surveys). The board authorized the model change and staff to move forward; the motion passed unanimously.