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District food services reports surplus, plans central kitchen and waste-reduction steps
Summary
New Haven Unified's director of Food and Nutrition Services told the board the program served about 7,500 meals per day and expects more than 1.3 million meals this year, is operating without general-fund support, and will open a new central kitchen at James Logan High School to expand scratch cooking and reduce waste.
Yas Wittatala, director of Food and Nutrition Services for New Haven Unified School District, told the board on May 6 that the department serves about 7,500 meals each school day and projects "a little over 1.3 million meals" for the year.
Wittatala said the program finished the year in surplus and, for a second consecutive year, required no transfers from the district's general fund. "That is more money that goes to the classrooms," he said, adding that most FNS funding comes from the California Department of Education, the Department of Defense and the U.S. Department of Agriculture.
The director described changes that officials say helped boost participation and cut costs: moving away from individually wrapped items in elementary schools, introducing bulk and scratch cooking at middle and high schools, installing milk dispensers at six sites (with a goal of districtwide rollout), and replacing single-use condiment packets with dispensers. "Kids aren't throwing away their milk anymore," Wittatala said of the dispensers.
Wittatala outlined capital investments made from FNS funds and grants, including new ovens and replacement carts across the district, and a state grant-funded catering truck. He said the Mary Codza Center has received a health permit and will move into a new kitchen at James Logan High School this summer; the space will be used to scratch-cook meals for elementary students and to pilot a central production model.
He previewed 2025-26 plans that include expanding scratch cooking, remodeling kitchen and snack-bar areas at several sites, launching indoor and outdoor gardens, and increasing catering capacity. Wittatala also flagged upcoming state and federal program shifts: the district is preparing to administer a state summer EBT program (referred to in the presentation as SBUX) and has seen the discontinuation of the USDA's Local Food for Schools grant.
On nutrition policy, Wittatala said the district has removed red food dyes from menu items after changes in the market and cited California legislation on school food safety and proposals focused on reducing ultra-processed foods. "There's always room to improve when it comes to food," he said.
The board asked no follow-up questions on the presentation; several trustees and members of the public later praised specific changes, including Ramadan- and Lent-friendly choices and the milk dispensers.
The board packet materials and the director's presentation were the source of the figures and plans reported to the board.
