Nutrition director: unpaid meal balances ~$14,000; scratch-cooking expands with grants and equipment
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Summary
Director Jesse Campbell reported unpaid meal balances for active students around $14,000, outlined family outreach and SNIB application options, described forthcoming changes to meal patterns (sugar and sodium reductions and new milk options), and detailed grants and equipment that expanded scratch-cooking in district kitchens.
Jesse Campbell, director of Nutrition Services, told the Pullman School District board on Feb. 11 that unpaid meal balances for active students were about $14,000 as of the previous day and described steps the district is taking to reduce those balances.
Campbell said staff send weekly emails and that administrators are working directly with families to complete the district’s SNIB application (the district’s expanded meal-and-benefits form, which can qualify families for free or reduced meals and other benefits). "So as of yesterday, our unpaid meal balances for active students... it's been around $14,000," Campbell said, and he described follow-up outreach and multiple application methods (online, paper, Skyward).
Campbell also summarized recent meal-pattern changes and operational updates: schools are implementing reductions in added sugar and sodium and, based on recent federal/state changes, will phase in reduced-fat (2%) and whole milk options next school year (the district’s dairy contract runs through the end of the current school year). The district currently serves free breakfast and lunch at three of its four elementary schools and is exploring whether Provision 2 could expand universal breakfast coverage to additional sites.
On scratch cooking, Campbell described two grants that funded training and equipment — a plant-based-meals grant (with training from USA Pulses and Insta Pots purchased for kitchens) and a Healthy Meals Incentive Grant that funded steamers for elementary kitchens. Those purchases have allowed the district to increase scratch or "speed-scratch" entrees across schools, add steamed vegetables and new recipes, and provide training with visiting chefs.
Campbell said the district has adjusted secondary-school service models (grill line at Lincoln and the high school) to preserve options while expanding scratch-made entrees. He invited feedback through a district website link and said the district will continue to refine menus. Board members asked about prior farm-to-school grant funding (Campbell said that grant has ended but district budget includes local purchasing allocations).
Campbell closed by offering to answer questions and noting ongoing efforts to recognize cooks and improve kitchen quality.