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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 relevant and vegetarian options based on student feedback gathered with the Health Education Council.
Lee told trustees the district currently serves roughly 72% of students breakfast in the classroom and about 85% of students at lunch, figures she framed as participation rates rather than point‑in‑time attendance counts. She said staff conduct student taste surveys and have trimmed salad‑bar offerings to the items students prefer, which helps reduce waste.
The department is intentionally holding a large projected fund balance to purchase equipment and train staff if the district moves forward with a hub kitchen and facilities upgrades. Lee said state rules limit the district’s ability to use the fund for infrastructure but allow equipment purchases; the department is coordinating with the superintendent and facilities staff on next steps.
Lee credited the food‑services team with extensive recipe scaling and training, and said many of the improvements are customer‑driven: "Students are wanting to come to the line and get the items that we're serving," she said. Board members praised the team’s work and noted positive feedback from parents and events such as the “Terrific 10.”
Why it matters: Increased participation and a move toward scratch cooking can change meal quality, student nutrition and food‑service labor needs. Equipment purchases for a central kitchen would be a capital step requiring further board and facilities planning.
What comes next: Food services will continue piloting scratch items, evaluate participation and return to the board with equipment plans and budgeting details if the district decides to proceed with a hub kitchen or facility work.
