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District food-service director outlines limits on fresh options, staffing and storage in school lunches
Summary
At a board meeting, the district’s food-service director described federal nutrition rules, commodity processing, staffing and storage limits, and local pilots (hydroponic towers, on-site lettuce) the district is pursuing to increase fresh menu options.
Buckeye Valley board members questioned district food-service staff about menu choices, staffing and options to increase fresh produce in school meals. Stacy, the district’s food-service director, told the board federal nutrition rules and commodity supply chains limit what the district can serve and that staffing, storage and service time further constrain menu changes.
Stacy said the district must meet federal nutrition requirements for calories, sodium and meal components each week; much of the food arrives through USDA commodity programs that are processed into items such as nuggets and pizzas at third-party processors. "We are allocated all these pounds. These pounds of product are sent to these processors," she…
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