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Student nutrition director reports Year 1 menu, partnerships and student engagement gains
Summary
Ben Davidson reviewed Year 1 food-service initiatives: mobile breakfasts, DDT Foundation partnership, higher student survey participation, sampling and menu changes (more fresh fruit/ethnic options), and plans for culinary competitions and student culinary councils to drive menu choices.
Ben Davidson, speaking for student nutrition, summarized Year 1 accomplishments and Year 2 plans: mobile breakfast "GoDegas" outreach, a continuing partnership with the DDT Foundation, increased safety compliance, and a student viewpoint survey that the district said achieved the highest participation in the East Region. "The GoDegas really helped us create a buzz around the food service that we were doing, especially around breakfast," Davidson said.
Davidson said students asked for more fresh fruit and more diverse culinary options; staff plan more sampling and limited-time offers (LTOs) driven by student feedback and will expand made-to-order stations like ramen and nacho customization in high schools. He also discussed operational constraints such as commodity ordering and kitchen equipment needs and said the district is working to increase scratch-cooking and better menu signage so students know what is offered.
