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Cupertino Union School District

Explore the challenges faced by the Student Nutrition Services department in CUSD, as well as the USDA requirements for meals served and the available services.

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Cupertino Union School District

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  1. Cupertino Union School District Student Nutrition Services October 17, 2019

  2. Department Statistics • 55 employees • Cafeteria assistants, supervisors, warehouse/delivery and office support • Service 25 school sites, 1 outside preschool and district catering • Currently a self supporting program

  3. Meals Served 2018-2019 • Breakfasts (5 MS and 4 Elementary) • 117,684 • Lunches • 776,991 • A la carte Sales • $994,958

  4. Daily Production of Meals • Central Kitchen • 20 elementary school sites • 2,300 lunches per day • 150 breakfast per day (4 schools) • Self Preparation Sites • 5 middle school sites • 1,200 lunches per day • 420 breakfasts per day

  5. USDA Requirements The USDA also has requirements for Breakfast and a la carte food and beverages

  6. USDA Requirements Lunch • Dairy-only nonfat or 1% milk • Grains-50% must be whole-grain rich • Fruit-100% juice and fresh fruit, variety of choices daily • Meat – Lean meat choices • Vegetables – 5 subgroups to provide a variety of vitamins and minerals • Dark green (e.g. romaine lettuce, broccoli, spinach) • Red/orange (e.g. carrots, tomatoes) • Legumes (e.g. kidney beans, pinto beans, edamame) • Starchy (e.g. corn, green peas, potatoes) • Other (e.g. green beans, celery, cucumbers) The USDA also has requirements for Breakfast and a la carte food and beverages

  7. What makes up a Lunch? • Current price for elementary and middle school lunch $3.50 • Entrée (Vegetarian choice offered daily, Middle schools offer 7-8 entrees/day) • Fruit- ½ cup per day minimum • Vegetable- ¾ cup per day minimum • Milk, 8 oz. non-fat flavored or 1% unflavored

  8. Reimbursement Rates

  9. Budget BreakdownRevenue

  10. Budget BreakdownExpenses

  11. Challenges for the Department • Staying self-supporting • Increasing costs vs. revenue • Lack of substitutes • Central kitchen and warehouse facilities • Limited storage space • Limited food preparation area • Aging Equipment • Balancing parent expectations vs. kids reality

  12. Challenges for the School Sites • Kitchen facilities • Small elementary kitchens • Old middle school kitchens • Limited service areas • Often items are outside the building • Long lines • Time: serving, eating and playing • Waste

  13. Thank You Nicole Meschi Director of Student Nutrition Services meschi_nicole@cusdk8.org

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