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Twin Rivers reports rise in participation as nutrition services shift to more fresh-prepared meals
Summary
The district’s nutrition services staff reported increasing fresh-prepared menu items (from 40% to 45%), participation gains (breakfast +8% year-to-date; lunch +2%) and expansions of farm-to-school programs and cafeteria remodels to boost access.
Twin Rivers Unified’s director of nutrition services and executive chef told the board the district is increasing fresh-prepared menu offerings and seeing higher participation as a result.
Director Leslie Pring said the district converted about 40% of its menu to fresh-prepared items and plans to increase that to 45%. She reported an 8% year‑to‑date increase in breakfast participation and a 2% increase in lunch participation, and said the district served roughly 224,000 breakfasts in the period referenced and is serving nearly 600,000 meals (August figure cited in remarks). Food-service leaders described farm-to-school partnerships (including work with H & K Farm), an expanded California Department of Education fresh-fruit-and-vegetable grant across 25 sites, and planned outdoor serving kiosks at Grant Union and Rio Linda High to provide grab-and-go options and boost access for students on tight schedules.
Executive Chef Melanie Conley described menu items now prepared fresh in district kitchens (salsas, made-from-scratch entrees, bento-style bistro boxes for high schools) and said students responded positively to menu changes. Trustees awarded certificates recognizing nutrition staff for the menu overhaul and improvements to student meal access.
