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Food‑service director: breakfast and lunch participation up about 180 meals per day; USDA menu changes underway
Summary
The district reported an increase of roughly 180 meals per day (August–September data), continued free breakfast offerings, a stable district free‑and‑reduced rate (43%), new equipment purchases and a USDA Farm‑to‑School grant to support culinary training and scratch‑cooking initiatives.
Rodriguez (Speaker 13), presenting the semi‑annual food‑service report, said the district has seen participation increase across levels by roughly 180 meals per day through the August and September counts and credited new high‑protein breakfast options and free breakfast promotion for some gains. He noted October figures were not yet included in the report and encouraged families who may qualify for free or reduced meals to apply.
Food‑service staff have begun menu adjustments to comply with USDA added‑sugar guidance and will continue reducing added sugars on menus. The department has hired and promoted several managers and assistants and purchased six warmers, four coolers and two steamers in a June equipment bid; kitchen updates will continue ahead of the high‑school remodel.
Rodriguez introduced food‑service intern Michael Bruntz and highlighted upcoming Project PA culinary knife‑skills training funded by a Farm‑to‑School grant to support more scratch‑cooking and staff culinary capacity.
Next steps: administration will incorporate October participation data, continue Menu updates to meet USDA rules, proceed with equipment and training plans, and present any operating adjustments as part of the spring budget conversation.
