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SRVUSD reports 33% increase in student meal participation; high schools move to scratch cooking
Summary
Child Nutrition Director Zetta Riker said student participation rose 33% since universal meals programs; middle schools are scratch-cooking two days a week and high schools five days a week, with locally sourced proteins and expanded salad bars and lines designed to meet students' needs.
The San Ramon Valley Unified School District reported significant changes to school meals operations that have increased student participation and expanded scratch-cooking across grade levels.
Director Zetta Riker told the board the child-nutrition team has moved aggressively to improve menus, reduce packaged foods at elementary sites, and introduce more scratch-cooked offerings at middle and high schools. "Student participation has increased by 33% since the universal meals program," Riker said, citing district data and noting especially strong growth at high schools.
Operational changes and nutrition highlights Riker described elementary sites reducing packaged items and adding hot entrees and expanded salad-bar options; middle schools are scratch-cooking two days a week and serving new items such as chicken verde and coconut curry; high schools are preparing scratch-cooked meals five days a week with locally sourced proteins and halal chicken options. The department has also increased staffing and hired more than 80 new workers since late 2023, upgraded infrastructure, and launched student engagement workshops to collect menu feedback.
Food access and sustainability The nutrition office said it is pursuing Eat Real certification, working with local suppliers for organic fruit and specialty items, and partnering with White Pony Express for food rescue and donation to reduce waste. The team also highlighted outreach with student ambassadors and workshops that informed new menu choices and culturally appropriate options requested by students.
What the board heard Trustees praised the improvements and credited classified staff and kitchen teams for operational changes. The board noted the work is funded from restricted program dollars for nutrition and emphasized the distinction between child-nutrition funding and general education funds.
What follows Riker said the department will continue to expand breakfast participation and explore semi-permanent serving structures at high schools to improve service flow; the nutrition office expects to complete Eat Real certification checks in 2025 and to keep working with student and community partners on menu development.
