Greater Albany board authorizes one-year contract with Genuine Foods to expand scratch-cooked meals
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Summary
The board voted to authorize the district to execute a one-year, ODE-approved contract with Genuine Foods, a school food service company that proposes a phased move to mostly scratch-cooked, regionally sourced menus; the contract begins with on-site work in May and a phased rollout through next school year.
The Greater Albany Public School District board voted to authorize district staff to sign a one-year contract with Genuine Foods, following approval of the contract by the Oregon Department of Education.
Genuine Foods representatives told the board the company will prioritize scratch-cooked meals, regional procurement and culinary training for kitchen staff. Tim Walt Smith, senior vice president of Genuine Foods, said the company plans to phase in menu changes and culinary training so kitchens can move from relying on precooked, processed items toward meals made from raw ingredients. "We are regionally inspired, agile and collaborative," Smith said.
Dave Bolin, who introduced the item for the district, said the district received ODE approval to offer a one-year, noncompetitive contract and ran an on-site review and RFP process. School kitchen leads Deborah Carroll and Lori Robinson spoke in support of Genuine Foods after three-day on-site visits. Carroll said the company “can bring us better quality food and bring back scratch cooking,” and Robinson said she wanted to see a wider menu and more fresh fruit for students.
Genuine Foods outlined a phased rollout: engaging staff and students, collaborative menu development, culinary and food-safety training, procurement changes with an emphasis on local purchases (the company said it aims for roughly 15% local direct purchases) and a 90-day pre- and 90-day post-launch support period with district-based operations and culinary staff on site. Jan Callaway, Genuine Foods’ chief program officer, said the company will work with district staff to implement items such as improved storage and organization, knife skills, mise en place, and production planning to enable scratch cooking without excessive labor increases.
Board members asked about costs, reimbursement risks and seasonality. Roger (board member) asked whether the math on costs would work; Genuine Foods responded that proposed food costs are higher than current costs but participation increases and federal reimbursements can help offset the difference. The company said reimbursement rates historically rise about 2–3% annually and that the proposal was conservative in budgeting for reimbursements.
Board discussion noted Sodexo, the district’s incumbent contractor, had been cooperative during the transition planning and had placed temporary management staff on site while the district considered the change. The motion to authorize district staff to execute a contract with Genuine Foods passed on a voice vote after discussion.
The contract is for one year under ODE rules for emergency procurement; the district plans a competitive RFP next year if it chooses to continue the relationship.
Votes at the meeting also approved several routine personnel and contract items in the consent agenda.
