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FCPS adds student-designed menu items after winter tasting; officials cite local sourcing and reduced additives
Summary
Fairfax County Public Schools is expanding scratch-made menu options after student focus groups and a large "food show." Food and Nutrition Services said about 20 new scratch items were added last fall and more recipes will be added after the Feb. 27 student food show.
Fairfax County Public Schools officials said Jan. 23 that student feedback and in-school taste tests have led to new menu items and a commitment to cleaner labels and more local sourcing.
Director of Food and Nutrition Services Melissa D’Angelo told the School Board that FCPS will host a student "future of FCPS" food show Feb. 27 where roughly 200 students will sample breakfast and lunch recipes and provide input. She said feedback from last year’s event produced more than 20 new scratch-made menu items in the fall cycle, naming chicken tikka masala and chana masala as examples.
D’Angelo told the board FCPS serves roughly 20 million meals per year across breakfast, lunch and special programs and that the department has pursued local procurement: last-year local produce comprised roughly 17% of produce purchases and the division is tracking additional local food products. She also said FCPS has removed high-fructose corn syrup from its menu offerings and does not include added artificial colors on serving lines.
A student taster who sampled items at a focus event told the camera, "I thought it was good. It was good, but it's really salty," while another gave a prepared item a high mark. FCPS staff said student comments are used to tune seasoning and recipes before wider rollout.
Ending: staff said the food show and school-based focus groups will continue to be a regular part of menu planning; the department is also exploring central kitchen options and renovations to expand scratch-cooking capacity for larger batch preparation and distribution.
