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Nutrition vendor and district nutrition director report new menus, student tastings and food‑service fund gains
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Summary
Nutrition Group regional manager Jen Ziegler and district director Lori Lehman presented a midyear food‑service update, highlighting new menu programs, student tastings, waste‑reduction efforts and a December profit retained in the food‑service fund for equipment and operations.
Jen Ziegler, regional manager for Nutrition Group, and Lori Lehman, director of food and nutrition, gave the Millersburg Area School District board a midyear update on the district's food‑service program, describing menu innovations, student engagement and stronger fund performance.
"We value our relationship and partnership with Millersburg School District," Ziegler said, and introduced several initiatives aimed at increasing participation and reducing waste. Lehman described programs including "Take Nutrition Global," a rotating international menu used at multiple schools, a Greek foods station to introduce new vegetables, and waste‑reduction efforts at the elementary school that encourage students to take only what they will eat.
Lehman said the district has expanded student tastings and a chef committee that helps shape menu choices; favorites cited during the presentation included Mandarin orange chicken, a ramen noodle bowl and oven‑roasted chicken legs. She told the board a corporate/regional chef will visit for a Pennsylvania beef event in mid‑March and invited members to attend student‑facing action stations.
On finances, Lehman said December participation figures showed the district "were really close to hitting breakfast" targets and that the food‑service program produced a profit in December. Patrick in the business office clarified that the profit is retained in the food‑service fund and is used for equipment and program needs rather than becoming district general revenue: "The food service fund is designed to be self‑sustaining," he said.
Lehman also outlined staff development and recognition activities, including annual training and new hires in the nutrition operation. The presenters said future outreach will include a Schlegels Fruit Farm visit on Feb. 11 to provide apples and cider for students and additional parent/administration tasting meetings to collect feedback.
The presentation closed with an offer for board members to visit cafeterias and attend upcoming events. The district business office will continue to monitor participation and fund balances as the year progresses.
