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District nutrition director highlights scratch recipes, local produce and rising participation in Fridley kitchens
Summary
Renee Arbegas outlined menu changes, local procurement and participation rates in Fridley schools, saying the district increased locally sourced produce purchases and serves a variety of whole foods while noting efforts to lower sodium and sugar in meals.
Renee Arbegas, who leads the district’s nutrition work, told the board on March 18 that Fridley’s kitchens have shifted toward more scratch cooking, increased local procurement and are serving a wider variety of fruits and vegetables to support student learning.
“Currently I have 22 dedicated school nutritional professionals,” Arbegas said, describing cooks, servers and cook managers who run meals daily. She said the district is prioritizing…
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