District food and nutrition director details meals, participation and upcoming changes from Arizona law

Sandra Shosa, director of Food and Nutrition for Peoria Unified, briefed the governing board on the scope of the district’s meal operations, recent participation gains and program constraints tied to federal nutrition rules and facility infrastructure.

Shosa reported that the district qualifies many sites for the Community Eligibility Provision (CEP); 25 schools were placed on CEP this year, and the district’s free-and‑reduced estimate is about 42–44%. She said CEP and other outreach increased participation roughly 11%, allowing the department to serve around 880,000 breakfasts and more than 3,000,000 lunches last year (her counts also included about 80,000 snacks and 80,000 dinners). Shosa said these figures translate to roughly 24,000 meals served across the district on an average day. The department additionally generated about $280,000 in catering and other outside revenues last year.

Shosa outlined meal‑pattern constraints set by the U.S. Department of Agriculture (USDA)—requirements on grains, meat/meat alternates, fruits and vegetables and nutrient caps on calories, fat and sodium—and said manufacturers and district menu planners work to meet those requirements while preserving taste and variety. For example, elementary students are offered four options daily (two hot entrees, one cold entree and a vegetarian choice), while high schools provide a minimum of 12 options. Shosa described routine taste‑tests, focus groups and manager feedback used to refine menus.

On funding, Shosa said school‑meal reimbursements and USDA Foods make up the bulk of revenue for the program; the district also receives state funds that offset the reduced‑price meal charge for eligible students, a temporary budget agreement she said the district has for the coming year. The food service program returns a significant indirect amount to the district for central costs (Shosa said recent years have been about $1 million; this fiscal year the projection is about $1.2 million).

Shosa also reviewed regulatory changes coming from state legislation. She told the board about Arizona’s HB2164 (commonly referred to in the meeting as “Arizona Healthy Schools” and effective Feb. 2027) that restricts so‑called ultraprocessed products on campus during the school day and affects fundraising, vending and student‑run sales. Vendors and manufacturers are already reformulating some products to comply; Shosa said the biggest impacts will be on vending, student stores, fundraisers and event food, and she urged early outreach to parent and booster groups so they can plan compliant alternatives.

Board members praised the department’s outreach and menu innovation. Member Mrs. Ewing suggested PTOs and parent groups use the district food service rather than outside catering for events; Shosa confirmed the department can provide meals to PTO and community events and encouraged groups to reach out. Mrs. Proudfit and Mrs. Bowles raised ideas about school gardens, microgreens and culturally familiar condiments and suggested experiments and community tie‑ins. Several trustees asked about student allergy accommodations; Shosa described the district’s process for medical documentation and special‑diet plans.

Shosa also described the program’s pricing: current elementary lunch $2.50, high school lunch $2.75; breakfast $1.50 elementary and $1.75 high school. She said the department has kept these prices low while, she said, preserving quality. Shosa closed by inviting board members and community members to taste sample menus and by urging early communication as districts and vendors prepare to implement HB2164.

No board action was taken. The board asked staff to continue outreach to PTOs and to return with any specific implementation items that require board consideration.