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Westerly food service director introduces menu changes, local sourcing and student focus groups
Summary
New food service director reported to the subcommittee on menu changes emphasizing whole‑grain and fresh local produce, student focus groups on preferences, Thanksgiving local‑sourcing examples, and plans to expand breakfast during exam periods; director said she began in the district on Oct. 17.
Leigh/Lee Wendland, introduced by the chair as the district's new food service director, told the Westerly health and wellness subcommittee on Dec. 10 that she began work Oct. 17 and is focusing on healthier, fresher menu offerings and more student engagement. "I've been busy...bringing a little bit more life to the food service program," she said, describing homemade muffins using whole‑grain mixes and vegetable‑forward entrees such as chicken pot pie with mixed vegetables.
The director said she is working with Fresh Rhode Island and local vendors to increase local produce on menus. She described a Thanksgiving meal across schools featuring local butternut squash and potatoes and noted the district sources apples from a local supplier. The director also said she held a focus group at Springbrook with fourth graders to collect direct student feedback about meal options.
Committee members raised procedural and policy questions. One member asked whether any specific foods are disallowed in Westerly cafeterias; committee members responded that menu offerings must comply with National School Lunch Program guidance and the district's written policy. The chair pointed committee members to the district's existing 11‑page policy as the governing document.
On timing and supports for students, the director asked about exam dates so she can offer expanded breakfast options during those periods. The committee confirmed exams start in January and run toward June, and the director said she will circulate the dates and plan special breakfast programs aimed at fueling students for exams.
The committee discussed grant and program opportunities; chair mentioned a USDA Farm to School grant currently available and the director confirmed the district has grant support for farm‑to‑school activities. No formal district action was taken; the director and committee members agreed to share relevant dates and the presentation materials with staff.
