Food director says menu changes aimed at removing synthetic dyes, expanding homemade options

Nancy Wy, the district food service director, told the Westwood Heights Board of Education that the district is updating school menus to remove synthetic and petroleum-based dyes and to introduce more homemade items and student-tested recipes. She said state review is required for new recipes and that the transition has created some supply and sourcing challenges.

Wy told the board the changes respond to recent national moves to phase out synthetic dyes and to student feedback gathered through surveys and in-person outreach. "We're trying to get there before the next school year," she said, adding that some products that previously used red or yellow dyes may be harder to source in the near term. Wy said the program is testing new sandwiches, wraps and sauces and that staff-developed recipes have been approved by state reviewers when required.

Board members and attendees praised the shift toward fresher, homemade offerings and asked about allergy protocols and plant-based items. Wy said the district's nurses maintain allergy documentation and the food-service team prepares special meals when notified in advance. On plant-based options, she said trials of some meat alternatives did not perform well, but the program provides vegetarian alternatives such as salads and Alfredo on request.

Wy said the district is experimenting with flavors students prefer — including spicier items — to maintain participation and reduce plate waste. She described one cafeteria staff member, Linda, as instrumental to kitchen operations and noted strong staff support across district buildings.

The presentation concluded with Wy inviting board members and families to sample menu items and to provide input. The board did not take action on the presentation; the item was presented for information and planning.

The next procedural item on the agenda was the media and drone program update.