District food services says it serves about 7,500 meals daily, outlines scratch-cooking push and waste reductions

Food Services staff told the Washington Unified School District board they served roughly 7,500 meals per day and 1,412,494 meals last school year, and previewed plans to expand scratch cooking and student feedback mechanisms.

Amber Dixon, Director of Food Services, introduced the department’s district and site teams and described programs including breakfast, school lunch, the Child and Adult Care Food Program (after‑school supper and snack), accommodations for special diets, and summer meal service. Dixon said district kitchens now accommodate special‑diet menus created in consultation with parents and a licensed physician or, per new guidance, a licensed dietitian.

Food Services Supervisor Steven Meyer told trustees the department’s kitchens outpace nearby restaurants in daily servings and described operational challenges: Meyer said staff averaged about five people per kitchen per day, yet the district still served approximately 7,500 meals. "We serve about 7,500 meals a day," Meyer said, adding that increased participation has allowed reinvestment in equipment and staffing to support more scratch cooking.

Dixon listed grants that supported purchases and programming (Fresh Fruit and Vegetable Program, School Foods Best Practices Grant, Kitchen Infrastructure and Training Grant, and taste‑incentive funding) and said audit reviews had no financial findings. She highlighted a new temperature‑monitoring system and preventative maintenance contracts to reduce waste and equipment failures.

Trustees and members of the public praised taste-testing and a 'Wing Wednesday' menu change that increased participation at River City High School. Board members asked about drinking‑water taste concerns; administrators said deferred maintenance funded bottle‑filling stations at all sites, and that River City High received additional fountains where needed. Trustees favored education about filters and reducing single‑use bottles; Meyer noted the district eliminated about 182,400 bottled water servings at high schools after installing fountains and redirecting savings toward food services.

What’s next: Staff said they aim for up to 80% scratch cooking next year, plan to introduce QR codes for student menu feedback, and will continue using grant funds to support equipment and taste-testing. The board thanked Food Services staff for the presentation and approved related procurement items later on the agenda.