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Food service director outlines seasonal menus, student-driven choices and a high-school salad bar
Summary
Cassie, who oversees food service, presented results from a spring survey and proposed seasonal menus, themed days, a high-school salad bar launching in September, a weekly yogurt bar and plans to source less-processed proteins and more local produce.
Cassie told the board she surveyed students, staff and parents this spring and the top concerns were taste, nutritional quality and variety — with students requesting more fruits, vegetables and less-processed proteins. She said staff will implement rotational seasonal menus and themed days to increase variety and student engagement.
"I just focus on learning all the rules and regulations... a lot more rules and regulations to follow," Cassie said as she described training and menu-planning constraints. She added the high school will start a salad bar in the second week of September, the middle and elementary schools will test occasional salad days, and the district will pilot deli and yogurt bars later in the year.
