Alexandria Public Schools plans multi‑year move to 'scratch' cooking after 54% jump in local purchases

Janine Petersen, director of Food and Nutrition Services for Alexandria Public Schools, told the board on Monday that the department increased local food purchases by 54% this year and is mapping a three‑year plan to serve more scratch‑cooked, minimally processed meals in district cafeterias.

Petersen said the increase covers produce and some protein products and credited new vendor relationships and a newly installed cooler at the district hub that lets small farmers drop off produce on a flexible schedule. "We increased our purchases by 54% this year, which for us was a pretty big jump," Petersen said.

Why it matters: the district is trying to boost nutrition, support local farms and expand student acceptance of whole foods while keeping the food service program financially sustainable. Meals in Minnesota have been free this year, raising participation and program revenue; Petersen reported about an 82% lunch participation rate systemwide.

Petersen outlined operational changes the department made to support local sourcing, including chef‑led skill training for staff, partnerships with local vendors (she named Goodacre in Falcon Heights), and investments in kitchen equipment. She said the district added training and plans to increase scratch and "quick scratch" preparations — items that combine a few real ingredients rather than highly processed products — but cautioned that tastes and staff skills will take time to change.

Petersen also flagged pending federal and state nutrition rules that will affect procurement and recipes. She said the district must comply with Buy American rules and a phased reduction in sugars and sodium that will expand through 2027. "We're moving toward whole foods, local foods more, and scratch cooking, so that really will give us control over what goes in our food," she said.

Board members asked about tracking adult or guest meals and whether price changes would reduce access. Petersen said the district already logs staff and guest meals in reports but does not yet separate family guests from staff meals; she said hardship accommodations would remain available for fee increases. The board also pressed on plans to source more local protein; Petersen said a grant will help purchase locally produced free‑range chicken from Tree Range Farms in southern Minnesota for monthly menu features, noting the product is more expensive but valuable for education and taste exposure.

The presentation closed with discussion of next steps: continue pilot testing scratch recipes, expand student taste testing and education, pursue equipment purchases funded through food‑service fund balance and grants, and monitor how state reimbursement changes affect the program.

What's next: Petersen said the department will continue planning over the summer to prepare staff and equipment for incremental menu changes in the 2025–26 year.