Laguna Beach district reports sharp menu, equipment and sustainability changes in school meals

Laguna Beach Unified’s nutrition services team reported on Aug. 15 that it served more than 128,000 free breakfasts and 114,000 lunches last school year and is implementing equipment upgrades and menu changes aimed at improving nutrition and sustainability.

The presenter said the department has installed a combi oven, new hot-holding cabinets, mobile point-of-service systems and 24-hour refrigerator/freezer temperature monitoring (an "e-control" system) so staff receive alerts if units lose power or temperature. The system is intended to prevent waste by enabling staff to respond immediately to equipment issues.

Nutrition staff also described menu changes to reduce added sugar and sodium: they removed high-sugar cereals and chocolate milk from regular service and introduced more plant-based options, fruit-and-yogurt parfaits and fresh-made salads. The department said it received federal grant funds for equipment and is pursuing local procurement with Bluebird Canyon Farms and a composting program that will provide recovered food to the Laguna Beach Food Pantry.

Board members praised the changes and noted awards and community partnerships. One board member referred to the Chef Anne Foundation recognition and another asked whether the temperature-monitoring system would notify staff during a power outage; the presenter said it would.

The report stressed student participation and student-driven menu choices: the department said it will mark menu items requested by students with a logo to show responsiveness to feedback. Officials also said they plan to reduce single-use plastics, add bulk condiment dispensers and work with Sodexo on procurement for compostable utensils.

The board did not take action on the report; members thanked nutrition staff for the work and raised follow-up questions about implementation and food-safety monitoring.