1. 2015-16

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

3. 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

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

6. 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

10. K-5 participation increase Breakfast – 2014-15 37,558 2015-16 48,281 Lunch - 2014-15 146,530 2015-16 162,942 Revenue - 2014-15 $445,070 2015-16 $559,731

11. 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

13. 6-8 participation increase Breakfast – 2014-158663 2015-1610,734 Lunch - 2014-1555,062 2015-1681,376 Revenue - 2014-15$423,065 2015-16$505,914

14. 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

18. 9-12 participation increase Breakfast – 2014-155895 2015-16 10,898 Lunch - 2014-1523,306 2015-1650,349 Revenue - 2014-15$223,058 2015-16$267,176

19. Combined Federal and State 2014-15$267,187 2015-16$312,765 Increased Access to Commodity Foods

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