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Food and Nutrition director outlines menu changes, local sourcing and meal-count growth
Summary
Director Kayla McDaniel told the board that PCCS expanded scratch cooking, added halal and Ramadan accommodations, increased local procurement and anticipates roughly 2.2 million meals next year; staff said kitchen upgrades in the bond program will support the work.
Kayla McDaniel, director of Food and Nutrition Services, presented a year-in-review highlighting menu changes, increased local sourcing and operational changes to support rising participation.
Nut graf: The department said student participation has increased sharply since statewide universal-meals expansion and that the program is shifting from pandemic-era prepackaged items toward more scratch cooking, local produce and culturally relevant options while preparing for kitchen upgrades funded through the district bond.
McDaniel…
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