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Carpinteria Unified expands scratch-cooked meals, allocates grant funds for ovens and training
Summary
Food-service director Michelle Hernandez told the board that about 75% of meals are now scratch-cooked, participation in school meals has risen to about 72%, and remaining KIT and supply-chain grants will fund ovens, culinary training, and equipment upgrades to spend down excess reserves and improve quality.
Carpinteria Unified's food-service program is moving toward mostly scratch-cooked, locally sourced meals and plans equipment and training purchases to sustain that shift.
Michelle Hernandez, the district's food-service director, told the board that roughly 75% of meals across the district are now prepared from scratch, that the district sources produce and proteins from nearby vendors, and that student participation has climbed from roughly 56% post-COVID to about 72% today. "Our foods are protein- and nutrient-dense. We source local produce and scratch-cook to reduce sodium and added sugars," Hernandez said.
Hernandez outlined a…
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