District outlines food‑service changes, joins OCNC and approves RFP vendors for 2025‑26

Elise Hansen, director of student wellness and achievement, briefed the board on food‑service operations, federal menu and meal component rules, commodity procurement and an inventory of district equipment. She said the district joined the Oregon Child Nutrition Coalition (OCNC) to access pooled procurement and will transition to Sysco for broad distribution; the district also solicited smaller bids (United Salad for produce, Spring Valley for dairy, and Goodyman for bread).

Hansen described the operational constraints set by USDA/DOD commodities and the requirement that reimbursable breakfasts include three items (one equal to 0.5 cup fruit). She said the district will implement a back‑of‑house system (Healthy Pro) to standardize menus and production records and will pursue small equipment grants and inter‑district equipment transfers to reduce capital costs.

On action items the board approved United Salad as the produce vendor for 2025‑26, authorized purchasing through Sysco via OCNC, and awarded RFPs to Goodyman Distributing (bread) and Spring Valley (dairy) following staff recommendation and the OCNC RFP process. "We've looked into Farm to School grant... last year it would have only been about $12,000, but I will take $12,000 if we can get some local produce in," Hansen said, citing grant pursuit plans.

Board members asked about quality, costs and the timing of the Sysco contract; Hansen said Sysco access will begin when OCNC posts the contract in July and staff will monitor food cost versus reimbursement rates to avoid worsening the food‑service deficit.