Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the School Nutrition topic
No spam. Unsubscribe anytime.
Nutrition director outlines KIT fund purchases, Universal Meals impact and menu changes
Summary
Nutrition director Charles Douglas reported that Universal Meals increased meal counts districtwide, described two rounds of state KIT (kitchen infrastructure and training) funding (district received about $92,000 in 2021 and nearly $1 million in 2022), and listed equipment, menu and staffing investments funded by those grants.
Charles Douglas, director of nutrition services, presented a multi-part update on the department's finances, Universal Meals implementation and use of state KIT (kitchen infrastructure and training) funds.
Douglas said the department operates on a $7.7 million self-supporting budget, serves 18 sites and contributes indirect cost to the general fund (about $111,075 last year). He said Universal Meals (state policy in 2022) required districts to provide breakfast and lunch at all sites, which increased meal counts and eliminated student meal debt.
On KIT funds, Douglas summarized two funding rounds: a 2021 allocation (district share about $92,000) that initially emphasized training and smaller equipment, and a 2022 round that provided a larger allocation (district share approaching $1 million) with conditions encouraging freshly prepared meals (state guidance asked districts to strive for roughly 40% freshly prepared production, defined in state materials as a mix of raw/minimally processed and speed-scratch items). Douglas described state definitions and examples used to qualify meals as freshly prepared.
Equipment and uses: Douglas said the district used grants to purchase a new point-of-sale system, a combi oven and commercial mixer at Whitney High, slicers and mini-processors for secondary sites, salad bars and hydroponic units at several elementaries, a golf cart to transport meals between campuses, and a generator to protect frozen/refrigerated inventory. The department also funded ServSafe and Copia culinary training for staff and piloted menu items such as hummus plates, carnitas bowls, orange chicken with brown rice, and a croissant breakfast sandwich made with liquid eggs to count toward freshly prepared measures.
Douglas also described local-procurement progress and partners, naming Spork Food Hub, Cream Co. (organic meats) and regional bakeries; he said most suppliers are regional and that USDA's local definition was broad (roughly a 400-mile radius) but that the department prioritizes closer suppliers where feasible.
Trustees asked about compostable utensils, time available for meal service under Universal Meals and possibilities to expand freshly prepared production; Douglas said Styrofoam is already eliminated and the department will include compostable disposables in an upcoming bid.
Douglas said kitchen upgrades and staff training allow the district to expand freshly prepared and healthier menu options while meeting meal-service demands.
