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Dixon Unified to test scratch‑cooking menus, central kitchen and local vendors in push to improve school meals
Summary
District staff and a contract program chef described plans to reduce prepackaged items, pilot a central kitchen at the high school and expand locally sourced produce and tortillas for the 2025–26 school year.
Cynthia Raub, a program chef with Brigade working in partnership with Dixon Unified School District’s Child Nutrition Services, told the school board that the district will test “speed scratch” and scratch‑made items next school year to replace many prepackaged lunch components.
Raub said the partnership’s immediate goals are to elevate food quality, improve student satisfaction and create a sustainable staff training model so kitchens can consistently prepare made‑from‑scratch items. She described a test of a central kitchen at Dixon High School—where storage and equipment are strongest—that would…
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