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Nutrition director outlines grants, kitchen upgrades and farm-to-school spending
Summary
Director of Nutrition Services Kim Harvay reported a $72,352 kitchen infrastructure grant, $10,555 in retention/recruitment funds, and continued spending from a $200,000 Farm to School grant (about $21,000 on local produce this year). She described planned equipment purchases and a consultant hire to support garden and farm education.
Kim Harvay, director of nutrition services, told the board that meal participation "held pretty steady from last year" and summarized recent funding awards and planned uses.
Harvay said the department received $72,352 in kitchen infrastructure and training funds (grant period 07/01/2025–06/30/2028) and noted the district also received $10,555 in new retention and recruitment funds for school nutrition staff. "We are, got a new round of kitchen infrastructure and training money," Harvay said. She said the department prioritized items such as new sinks and ovens for a campus with longstanding equipment problems and that the Farm to School program (a $200,000 grant) funded about $21,000 in local produce purchases this year and roughly $3,500 on local produce for educational purposes.
Harvay described hiring consultant Julie Castillo to support garden and nutrition education and said the department will need to prioritize purchases because the wish list exceeds current award amounts. She asked for stakeholder input when the district determines allowable uses of the retention/recruitment funds and indicated the district has until June 2028 to expend the infrastructure grant.
