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District nutrition director reports 1 million school meals served last year, expands scratch-cooking offerings
Summary
Nutrition services reported more than 1,000,000 breakfasts and lunches served last school year, 30,000 summer meals distributed, and steps to increase scratch-cooked items while reducing ultra‑processed foods. The department will feature a tested turkey product and a homemade enchilada sauce in an upcoming holiday meal.
A district representative introduced Alicia Ruelas, director of nutrition services, who reported that the district’s nutrition program served over 1,000,000 free breakfasts and lunches during the previous school year and more than 30,000 free summer meals across the community.
Ruelas said the department is expanding scratch cooking and recently introduced a homemade enchilada sauce. She also said staff tested a new turkey product that will be served as part of a November 19 holiday meal. The department is reviewing offerings to reduce ultra‑processed foods and lower sodium and sugar where feasible.
Ruelas acknowledged community questions about the potential impact of a federal government shutdown on meal programs and said the district remains committed to providing meals for students. The director recognized Mary Anne Guerrero for 18 years of service and for her role training new employees.
No new budget or contract actions were reported during the update.
