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Child nutrition director reports gains from plastic-free elementary lunches and scratch cooking
Summary
Child Nutrition Services reported stable gross revenue, higher participation at pilot "plastic-free" elementary sites (adding roughly $319,000 in gross revenue), investments in kitchen equipment and staff certifications, and plans to expand sustainability and scratch-cooking where infrastructure allows.
Child Nutrition Services briefed the board on May 27, reporting modest year-over-year gross-revenue stability, higher participation at two plastic-free elementary pilots and investments to support scratch cooking and site meal service.
Director Ed Burke said the district sustained similar revenue to the prior year despite enrollment pressures and credited a plastic-free elementary lunch model at pilot sites with raising participation and roughly $319,000 in additional gross revenue. Burke said the improved meal experience — not packaged in plastic — encourages students to choose school meals more often.
Staff also described investments of roughly $360,000 in capital equipment for the year, including dishwashing machines and serving-line upgrades at busy high schools and consolidated kitchens; 69% of encumbrances went to site meal-service equipment. The central kitchen continues to expand scratch-cooking to reduce food costs long-term and improve menu quality, Burke said.
Nutrition staff highlighted sustainability initiatives (bulk cereal dispensers, reduced plastics) and local procurement partnerships with Sonoma County growers. The department also reported progress on staff certification and training and said they would continue to pursue grants and reimbursements to support capital and program work.
What's next: staff will continue piloting plastic-free service, evaluate whether high schools can add tray-based or faster-serving options, and complete planning for major kitchen upgrades in partnership with facilities.
