To enhance the learning environment by providing tasty, healthy, safe food in a timely manner while providing positive adult/student interactions

Less prepackaged foods Less processed foods Improved recipes and presentations Improved service Menu variety to meet needs of student diversity Efficient use of personnel Meet program regulations

Created to standardize recipes and improve presentations of menu items Increase availability from weekly specials to daily

Improve breakfast items Increase menu variety of breakfast and lunch Take advantage of cooking kitchens Regular meetings (Jam Sessions) Increase participation Increase efficiency – staffing from 3 to 2 per site

K-5 participation increase Breakfast – , ,281 Lunch , ,942 Revenue $445, $559,731

Better breakfast choices Focus on meals and not snacks Wells and Fallon – decrease 4 snack windows to 1 increase 2 lunch lines to 4 Increase serving speed Eliminate salad bars Fallon brunch and 3 lunch periods

6-8 participation increase Breakfast – ,734 Lunch , ,376 Revenue $423, $505,914

Consistancy Better breakfast choices – fresh made croissant sandwiches, hand rolled breakfast burritos, scrambles eggs w/hash browns and biscuit Better lunch options daily and themed serving stations – Gealermo’s, La Escuela, Highlander Deli, Gael World Better Signage

9-12 participation increase Breakfast – ,898 Lunch , ,349 Revenue $223, $267,176

Combined Federal and State $267, $312,765 Increased Access to Commodity Foods

K-5 Curriculum Based Nutrition Support Dublin High School – Gael Coop Aquaponics Catering