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Robla food services reports rise in participation and shift to scratch cooking; staff say funds earmarked for equipment
Summary
Director Erica Lee told trustees the district has increased scratch‑cooked menu items, partnered with a local ranch for pork, and is holding fund balances to buy hub‑kitchen equipment. Participation rates: ~72% breakfast in classroom, ~85% lunch participation reported by the director.
Robla School District’s food and nutrition services staff told the board Wednesday they have expanded scratch cooking, increased student participation in meals and are planning equipment purchases for a potential hub kitchen.
Director Erica Lee and Chef Sergio described transitioning more menu items from heat‑and‑serve to scratch preparation, including roasted chicken, red pozole (made with local pork), whole‑grain baked items for breakfast and other scratch sides. Lee said the department now prepares larger cooked batches and is introducing culturally…
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