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Nutrition director: 45% scratch cooking, local sourcing and $4M in kitchen upgrades
Summary
Nutrition director Jenny Lee told the board the district now prepares about 45% of meals from scratch, serves roughly 13,000 pounds of fresh produce weekly, expanded a Fresh Fruit & Vegetable program to seven schools and invested about $4 million in kitchen modernization over three years.
Jenny Lee, the district’s director of nutrition services, told the El Monte City School District Board that the district has expanded scratch‑cooking and local procurement while modernizing kitchens to support freshly prepared meals.
Lee said breakfast participation is about 72% (state average cited as 30–40%) and lunch participation about 84% (state average 50–60%).…
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