Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the Child Nutrition topic
No spam. Unsubscribe anytime.
Palmdale district says nearly 4 million student meals served; expands farm-to-school, menus and gardens
Summary
Child nutrition officials told the board the program has served roughly 3.85–4.0 million meals this school year, is increasing scratch-cooked offerings, launching school gardens at four sites and partnering with Baron's Microgreens and local farms to expand fresh produce on menus.
Palmdale School District child nutrition leaders reported at the May 5 board meeting that the department has served roughly 3.85 million to nearly 4 million meals so far this school year and is moving to expand scratch-cooked items, farm-to-school sourcing and student taste-testing.
Jonna Aguilar, assistant director, and Dr. Francis Ufondou outlined efforts to increase breakfast protein three days a week, introduce cultural dishes (pozole and Jamaican‑spiced chicken were cited), and pilot a new mac-and‑cheese recipe that drew positive student feedback. The department is working with brigade chefs and a district chef, Steven Dazzler, on recipe development and taste tests conducted in cafeterias.
Officials said they are partnering with Baron's Farms (Baron's Microgreens) to bring microgreens into cafeterias and to create hands-on plant‑science activities for students. The program will install school gardens at Manzanita, Summerwind, Tumbleweed and Yucca; those gardens will supply produce for menu items and serve as short-cycle learning labs (microgreens can be harvested in one to two weeks).
Aguilar described marketing steps — laminated posters and menu displays in serving lines — and said garden bars remain popular at most sites. She also said the department aims to increase options for students with allergies by creating inclusive scratch-cooked alternatives and is pursuing a registered dietitian to join the team.
On funding and procurement, the department highlighted grant-supported items (fruit-and-vegetable grants through the California Department of Education) and noted continued collaboration with farmers and vendors to expand locally sourced produce.
The presentation also referenced student engagement events such as the Junior Chef competition, from which at least one winning recipe will be added to the lunch menu, and ongoing parent wellness meetings where menus and taste tests are reviewed.
Board members and attendees applauded the staff for the scale of service and menu improvements; no vote was required for the informational update. The child nutrition update was followed later by formal approval of a one-year memorandum of understanding with Organic Farm Solutions I LLC (Baron's Microgreens) to enhance the district’s farm-to-school initiative.
