Twinsburg food-service supervisor outlines menu changes: dyes, high-fructose corn syrup and foam trays targeted

Twinsburg City School District food-service supervisor Mr. Fendes told the board the department has been phasing in several nutrition and operational changes aimed at reducing artificial additives and improving meals.

“As a registered dietitian, I am first and foremost required to make sure that everything that we serve meets the strictest standards,” Mr. Fendes said, adding the work also responded to parent feedback and anticipated federal changes.

Fendes said the district eliminated all artificial food dyes in its a la carte and vending items, removed high-fructose corn syrup from many sauces and condiments, and reduced sugar in breakfast entrees by an average of about five to eight grams per item. He called the changes “a process” that began in the prior school year and noted some popular snacks were replaced by versions using natural coloring.

The department also plans to phase out foam trays at the two elementary schools over the next several weeks to a month, Fendes said, and is working to repair dishwashing equipment to support reusable trays. He said staffing is a continuing challenge: the food service office replaced six employees in the opening month and still has one three-hour-per-day position open at Twinsburg High School.

Fendes described other operational changes that began during the COVID period — such as individually packaged produce and grab-and-go breakfasts — and said the district will continue to look for less-processed, healthier options when feasible. He said the program remains largely self-supporting and that some healthier substitutions increased costs.

The board did not take an immediate vote on the items but thanked Fendes for the report and for working with parents on menu revisions.