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Food‑service leaders describe healthier menus, expanded special‑diet menus and student tasting program
Summary
District food‑service leaders told the board they served about 1.1 million meals in 2024–25, have expanded specialized menus from two to 16 to meet dietary needs and use a 'discovery kitchen' process that tests new items with students before adding them to menus.
At the Dec. 8 meeting Don Mosea, the district’s food‑service director, and executive chef Jason Krim reviewed food‑service operations and nutritional changes across Forest Hills Public Schools.
They told the board the district operates a central production kitchen and 15 full‑service school kitchens and reported roughly 1,100,000 meals served in the 2024–25 school year. Mosea described efforts to make meals healthier by reducing dyes and sodium and by offering alternate items when students have specific dietary needs. He said the program has expanded special‑diet menu options from two in 2019 to 16 today to accommodate more than 55 students with particular needs.
Staff also described a ‘‘discovery kitchen’’ in which potential menu items are prepared and brought to schools for student tasting and feedback; successful items are later added to menus. Board members thanked the food‑service staff and sampled several prepared items during the meeting.
Administration said food‑service staff will continue menu development and monitoring as part of broader student‑wellness efforts.
