Nutrition director previews menu innovations and vendor changes; whole milk to return in cartons next year

Allison Douglas, presenting for the district’s nutrition group, updated the board on program highlights and budget assumptions for next school year.

Douglas outlined student engagement through a monthly ‘nutrition expedition’ that spotlights cuisine from a featured country, Wellness Wednesday recipes and a youth advisory council that sampled breakfast items and gave direct feedback. She credited Janet and the nutrition team for recipe development and noted partnerships with local farms have increased fresh produce in meals.

Douglas told the board that industry changes are coming: she said some vendors (for example, General Mills) plan ingredient reformulations by 2027–28, and Turner Dairy will supply whole milk in cartons for white milk beginning next school year. She also previewed budget assumptions: food cost increases were budgeted at about 5% and paper/cleaning supplies at about 7%; breakfast and lunch will continue to be provided free to all students, and the district will continue its after‑school dinner and summer meal programs.

Douglas thanked staff, vendor partners and students for participation, and said the nutrition team looks forward to new recipes and continued engagement opportunities.

Quote (as spoken in meeting): “Next school year, Turner Dairy…is going to be producing whole milk for us in cartons for white milk. So, we will be bringing that into school districts next year, which we're really excited about for breakfast and for lunch.”