The Richmond community school board recently received a presentation on their updated food service.
During a Dec. 12 board of education meeting, Kathy Guiney, the food service director for the school district, and Tammie Schadd, the business and management director, presented their new food service operations to the board. It started with a discussion several months ago about how to provide their students with healthier foods with more variety and fewer additives and preservatives.
The new breakfast options include muffins, Pop-Tarts, cereal, and fruit pies all individually wrapped for students to grab and go. Fruit and dairy products will also be available for kids to round out their breakfasts. Oatmeal, with brown sugar and peaches mixed in, and scrambled eggs have been added to the options. These options are easily sustainable for the district.
“All of this will be taking effect in January. I have spoken to our three head cooks, they’re all on board and we’re really excited to get started,” Guiney said at the meeting.”
The district is looking to make more of their entrees preservative-free as the fruit and vegetable sides are currently the only things that are fully preservative-free. The district will also be switching the proteins on their salads to a healthier option and changing the provider for the chicken nugget and tender products to improve both health quality and taste. The cooks will also start making their own taco meat instead of buying it pre-packaged.
