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Food and nutrition supervisor reports CEP participation, menu analysis and a $200,000 dishwasher grant
Summary
District food and nutrition staff reported all sites are operating under the Community Eligibility Provision, daily meal counts, professional trainings, a $200,000 multi-site dishwasher grant and a Chef Ann Foundation fellowship awarded to the supervisor.
The district’s Food and Nutrition Supervisor reported that all school sites are operating under the Community Eligibility Provision (CEP), meaning eligible students receive meals without submitting individual meal applications, and provided an annual update on meal programs, staffing, training and recent grants.
The supervisor said current service levels average about 700 breakfasts daily, about 700 suppers and roughly 2,200–2,300 lunches (figure reported verbally). The district operates the National School Breakfast and Lunch Program, the Seamless Summer Option during summer programs and the Child and Adult Care Food Program (CACFP) for after-school meals; some community walk-in feeding sites (for children 18 and under) were also run during summer service windows.
Staffing at the district level was described as the supervisor and a food service clerk, with six food and nutrition leads and additional assistants and service staff; one food service worker position (3.5 hours) at Lake Canyon was listed as open. The supervisor described professional development activities including a two-day culinary training in partnership with the high school and a statewide conference that generated farm-to-school contacts. The district reported receiving a $200,000 dishwasher grant to cover equipment at five sites (approximately $40,000 per site) and said bids are being solicited.
The supervisor said produce is largely U.S.-sourced (bananas excepted) and described the Department of Defense fresh fruit and vegetable entitlement (referred to in the meeting as DOD) that supplies fresh produce to sites at a nominal cost (described as 10¢ a case charged to entitlement funds). The supervisor also noted a 13‑month Chef Ann Foundation fellowship awarded to the supervisor that includes a 50‑hour capstone project to expand scratch-cooking in district kitchens.
Board members asked clarifying questions about walk-in meal eligibility during summer programs and about how community sites are supervised. The supervisor said summer walk-ins are limited to children 18 and under during meal service times and that sites have supervisors on duty during service; staff said noncongregate (drive‑through) meal pickup options are restricted under current program rules outside of COVID-era waivers.
No formal board action was requested; the presentation was informational and trustees thanked staff for the report and the grant work.
