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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 two-year action plan funded in part by remaining balances in the KIT infrastructure grant (about $191,000) and a supply-chain assistance grant (about $55,000), plus a new microgrant to support local and plant-based items. Planned purchases using that funding include a double-stack oven for the high school and further culinary training for staff. The district also plans kitchen tours for students, a revamp of elementary serving lines to address temperature control, and small farm-to-school initiatives such as herb gardens in partnership with FFA.
On finances, district staff explained that state rules limit how large a food-service reserve can grow; Hernandez said the district intentionally increased quality and supplies to spend down an excess fund balance to comply with California Department of Education expectations. Jason (district staff) presented a three-year comparison showing food-service operating surpluses in recent years offset by increased supply and equipment spending.
Board members asked about participation-tracking and waste. Hernandez said the department tracks meals served per eligible student each day and that average overage is typically five to ten meals, which the district reallocates to after-school programs or partner agencies; she said spoiled inventory or excess produce is donated when appropriate.
Why it matters: Higher-quality, scratch-cooked meals can improve student nutrition and participation, but the program requires staffing, equipment, and ongoing monitoring. The board approved several food-service procurements (oven purchase and CIA training) to be paid from restricted grant funds and acknowledged the department's plan to spend down excess reserves while maintaining participation.
The board voted in favor of CIA culinary training and the oven purchase; grant-supported purchases were described as part of a long-range plan to scale scratch-cooking across campuses.
