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Franklin highlights food-service overhaul, local sourcing and nearly $1 million in kitchen upgrades
Summary
District food-service leaders showcased scratch-made menus, a new executive chef, local purchasing and sustainability measures; they said the self-funded revolving account enabled more than $960,000 in equipment upgrades and expanded student engagement.
Colin and Aaron, the Franklin Public Schools food-service team, told the school committee that the district has moved toward more scratch-cooked meals, greater local sourcing and sustainability measures while operating on a self-funded revolving account that supports operations and capital reinvestment. "We administer the National School Lunch and Breakfast Program," Colin said, noting universal free lunches in Massachusetts have increased participation and revenue that the program is reinvesting in equipment and staffing.
The presentation included a tasting station and a description of new menu items and processes: house-made chicken and soups, fresh meatballs, a pasta bolognese, and a rotating set of Friday "food bars" such as pasta, stir-fry and a baked-potato bar. Aaron described local…
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