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Food-service director: shift to fresh proteins and scratch cooking has saved money, more changes planned
Summary
Food service director Kimmy Mumm told the Operations Committee that the district-run program has moved toward fresh or frozen chicken, beef and pork and more from‑scratch menu items, producing long-term cost savings; she will return in April with staffing and rollout ideas after some menu testing.
Kimmy Mumm, the district's food service director, updated trustees on changes since the program became a district entity. She said much of the chicken, beef and pork being served is now fresh or frozen rather than processed, and she attributed that shift to long‑term cost savings and a move toward more scratch-made cooking.
Mumm reviewed the current menu and identified items already made from scratch and areas she wants to expand. She noted that a recent scratch chicken‑potpie recipe "did not go over as well as she hoped," and Trustee Aaron Dunn suggested conducting taste tests or offering samples before rolling new recipes out at scale. Trustees asked what staffing or other resources Mumm would need to increase scratch cooking and to offer the salad bar more frequently.
The committee asked Mumm to bring ideas about staffing and resources to the April Operations meeting so the board can consider practical supports for expanding made‑from‑scratch items.
