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School nutrition staff highlight variety, parent outreach and new produce sampling
Summary
District nutrition staff described bringing seasonal varieties (cara cara, blood oranges, tangelos, dinosaur-egg cucumbers) into school meals, said Thanksgiving participation rose after cooking in-house, and signaled plans for newsletters and parent sampling to boost acceptance.
Leanne, a district nutrition staff member, told the board the program is exposing students to many fresh items and rotating seasonal produce, saying, “this cucumber's white because it's a dinosaur egg cucumber. And that's still very tasty and delicious.”
Trustees and members of the public praised the shift to fresher meals and higher participation at Thanksgiving, and one trustee noted the program doubled Thanksgiving meal numbers after the district cooked turkeys in-house. Staff said parents receive newsletters describing menu items and that plans include parent sampling events and labeling on salad bars so families can discuss meals at home.
