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Nutrition staff report growth in 'scratch cooking,' farm-to-school produce and higher meal participation
Summary
Child nutrition leaders said moving food services in-house has allowed more scratch cooking (about 40% now) and purchases of equipment (combi oven, Robocoupes), with a goal of 70% scratch cooking next year and a USDA Farm to School grant application planned for December.
Child nutrition leaders told the Isle of Wight County School Board on Nov. 13 that bringing food services back in-house has enabled a shift toward more fresh, scratch-made menu items and stronger local partnerships.
New Child Nutrition Technician Chanel Williams and nutrition director explained the division is preparing daily scratch-made elements and is currently about 40% scratch compared with a heavier use of heat-and-serve items under previous contracts. Staff said equipment purchases this year — including a combi oven at Windsor High and Robocoupes for several schools — made more scratch preparation feasible. The division plans to target roughly 70% scratch cooking for breakfast and lunch next school year.
The division highlighted farm-to-school activity: produce and meat from the district’s land lab have been distributed to schools (e.g., 138 pounds of lettuce recently), and child nutrition staff are applying for a USDA Farm to School grant in December. The report cited higher meal participation in September and October (elementary breakfasts up more than 3,000 meals in monthly comparisons), and officials credited menu changes and renewed on-site cooking for gains.
Staff also named management and recognition initiatives (a "Golden Spatula" award) to honor kitchen teams and described being fully staffed in all kitchens as they prepare for a federal audit in January.
What happens next: staff will continue equipment upgrades, pursue the USDA Farm to School grant, expand scratch production, and report meal participation trends to the board.
