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Royal Oak wellness committee reports rising meal participation, compost pilot and new halal options
Summary
The district’s wellness committee reported higher average daily breakfasts and lunches, composting pilots in schools, roll‑out of halal entrée options in elementary schools and districtwide allergen training for food‑service staff.
The Royal Oak Schools Wellness Committee presented operational updates and initiatives at the Feb. 13 board meeting, highlighting increased meal participation and steps to expand inclusive and sustainable food service practices.
Mike Jacobs, food service director, said average daily breakfasts and lunches are up year‑to‑date compared with last year, and overall sales are higher. The district is piloting composting at multiple schools, including side‑by‑side sorting stations in a high school cafeteria and elementary sites, and it has introduced a compostable cup for side vegetables and fruit.
In response to community requests, the district introduced halal burgers and chicken nuggets in elementary schools in February; the program is two weeks in and district staff said it is going well and may expand to middle and high schools. The food‑service team also completed FairCheck allergen training for all employees and issued certificates to staff.
Wellness committee members said the committee meets quarterly, coordinates with parents and the high‑school athletic director and aims to increase parent outreach about available resources. Committee work also ties into district strategic goals for staff and student wellness.
