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School nutrition highlights farm‑to‑school markets, expanded salad bars and new kitchen openings
Summary
The nutrition services director reported farm‑to‑school markets, expanded smoothies at high schools, revived salad bars and reopening a kitchen at Richmond Success Academy; staff said a nutrition‑software rollout will improve menu transparency.
The director of school nutrition outlined recent initiatives and near‑term plans aimed at expanding access to fresh produce and enhancing student meal options across the district.
Key initiatives: Staff described bi‑monthly farm‑to‑school markets (supported by a USDA local food purchasing assistance grant) that bring local produce, jams and honey to school communities; summer markets drew larger participation. The department continues a “Crunch” event across schools and has reinstated fruit‑and‑vegetable weeks in partnership with a local nonprofit that runs taste‑test challenges and helps bring popular items onto menus.
Operational updates: Nutrition staff said breakfast smoothies (made on site with frozen fruit, yogurt and dairy) are now served at five high schools and that they reopened a full kitchen at Richmond Success Academy after capital upgrades, including coolers, freezers and a combi oven. The department is pursuing a district‑wide salad‑bar rollout and is implementing a nutrition software module to post translated menu and nutrition information online.
Future plans: Nutrition staff said they will continue recipe development with vendors, pilot taste‑test processes with student advisory groups, and scale salad bars and family‑dining pilot activities in preschool settings. Board members praised the work and asked for more opportunities to see demonstrations and sample menu items.
