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Windsor Unified food services expands scratch cooking, adds hydroponic gardens and mobile service; participation rises
Summary
District food-services staff reported new on-site baking, hydroponic gardens at two campuses, a food truck serving Cali campus students and increased participation; board members praised the program and asked staff to continue building farm-to-table and scratch-cooking offerings.
Windsor Unified food-services staff told the Board of Trustees on Jan. 22 that the district has expanded scratch-cooking, is partnering with a local bakery for fresh baked goods, installed hydroponic garden units at two campuses and deployed a mobile food service vehicle to serve students at the Cali campus.
Why it matters: The department reported increased student participation and positive feedback from families and visiting educators. Board members said improved food quality both reduces district subsidies and increases student well-being and engagement.
What staff said: The presenter described a summer collaboration with Castello’s French Bakery to reformulate items the district serves and said croissants are now baked fresh at the middle-school kitchen and offered at other sites. The district acquired a mobile “food truck” that serves roughly 100–125 Cali students daily and has become a stable source of meals on that campus. Two hydroponic systems were purchased and trialed at Brooks Elementary, yielding an early lettuce harvest that was served as a garden salad; the second unit was reassigned to Windsor Middle School so both campuses will receive harvested produce. Staff also reported that the high school and middle school now offer a baked grilled-cheese sandwich on focaccia that has become popular.
Staff training and development: The food-services leads attended the California School Nutrition Association conference in Sacramento for professional development, networking and vendor outreach. Staff also toured a commercial bakery for hands-on training and returned with supplies to increase scratch-cooking capacity.
Board and student reaction: Student board members and trustees said the food has been well received; students said free meal availability made school attendance and mornings easier for some. Trustees praised the program for improving nutrition and district reputation and for reducing prior general-fund subsidies for food services.
Next steps: Staff will post menu changes and continue local vendor partnerships; follow-up tasks include publishing participation data and continuing staff development activities.
