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District reports big increase in school‑meals participation, secures grants and equipment funding
Summary
Child Nutrition Services reported a 38% increase in meals served at Los Gatos and an 18% increase at Saratoga, projected revenue up 23% in Fund 13 due to higher reimbursements; the program secured nearly $225,000 in state grants for equipment and incentives and is reducing contracted consulting costs.
District staff presented a Child Nutrition Services update at the Jan. 14 board meeting, reporting substantially increased meal participation, new grant funding for kitchen equipment and a budget outlook that moves the program toward self‑sufficiency.
Christine Cogliandro, district food service supervisor, and Toby Mockler, director of FMOT, described recent operational changes and outcomes. The district moved from a one‑week menu rotation to a three‑week schedule, which reduced deliveries and overtime; they have also been revising recipes and expanding menu variety with input from site staff. As a result, average daily meals served rose by about 38% at Los Gatos High School and about 18% at Saratoga High School.
Staff reported two state grant awards that together total $224,700: a Healthy Meals Incentive Grant ($124,700) and a Child Nutrition Equipment Assistance Grant ($100,000). The equipment funds are being used to buy equipment such as steamers, mixers, ovens and grills. Christine said the district plans to expand its recipe list by roughly 25% during the next year, pursue seasonal menu options, and investigate additional grab‑and‑go service points to reduce lunch lines.
From a budget perspective, the child nutrition program operates in Fund 13. Higher participation and increased state and federal reimbursements are projected to increase program revenue by roughly 23%, the presenters said; that increase has been reflected in the district’s first interim budget. They also reported a planned reduction in contracted consulting costs (Country House Kitchen) from approximately $324,000 in 2023–24 to about $207,000 in 2024–25, with further reductions expected as in‑house capacity grows.
The presenters said continued priorities include professional development for cafeteria leads and cooks, expanded sustainability measures (composting, compostable serviceware), and exploring whole‑team training options. Board members and students in the room praised the cafeteria staff’s food quality and operations; there were no public objections recorded in the meeting transcript.
The district said it will reinvest savings from reduced contract costs back into menu development and equipment and will return to the board with implementation details as grants are spent and purchases are completed.
