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Saucon Valley rolls out more scratch-cooked school meals, aims for 50% next year
Summary
The Saucon Valley School District food service coordinator described a shift toward scratch cooking, new menu items and a tasting for board members and attendees; staff said costs have fallen in some cases and participation has increased.
Nikisha Downer, the Saucon Valley School District’s new food service coordinator, told the school board on Feb. 25 that the district has started bringing more “scratch” cooking into cafeterias and aims to have about 50% of meals prepared from scratch next school year.
Downer said the district has begun serving items made on-site, including homemade meat sauce, slow-roasted pulled pork for a taco/burrito bar, chicken noodle soup and a freshly made chicken Alfredo. She presented several new menu items at the meeting and offered a tasting for trustees and attendees.
The shift is intended to reduce processed foods and sodium while increasing fresh fruit and vegetables.…
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