District presents food-service overhaul, reports more than 1.1 million meals served in 2024–25

At the Dec. 8 meeting, finance staff introduced Don Mosier, director of food service, and Jason Krim, executive chef, who reviewed the district's food-service operations and menu work designed to improve nutrition and accommodate special diets.

"In 2425, they served over 1,100,000 meals," the presenter said, adding the district now runs a central production kitchen and serves students across 15 schools with full-service kitchens. Food-service staff described efforts to reduce dyes and additives and said a la carte and snack items used formulations intended to lower sodium and sugar while adding vitamins and minerals. They also highlighted a —discovery kitchen— where new menu items are cooked, sampled by students, and then added to menus based on feedback.

Staff said earlier menus used fewer options but that Michigan school-meal requirements and increased dietary-need reporting have expanded menu variations; the presenter said the district has grown from a couple of menu patterns in 2019 to 16 options now to meet dietary needs for more than 55 students. Board members thanked food-service staff and noted sample items were provided at the meeting.

The board did not vote on menu procurement at this meeting; the presentation was informational and intended to highlight program improvements and ongoing operational changes.