At the School Food Project, we believe that for kids to learn, think and be the best they can be, they have to eat well. Because of this, we are dedicated to improving the health of each student by providing healthy food and offering nutrition education programs to grow young bodies and minds.
We serve fresh and nutritious food every day. This amounts to nearly 14,000 scratch-cooked meals each day! We use healthier, locally sourced, and organic ingredients whenever possible, and we avoid highly processed foods, high fructose corn syrup, chemicals, dyes and food additives.
All of our beef and chicken on the bone and nacho meat is hormone- and antibiotic-free and our bulk milk is organic. Salad Bars are offered daily at every school and are stocked with fresh, delicious and when possible, local farm fresh produce.
Our interactive food and nutrition education programs make eating healthy food fun for students of all ages. Through our programs, BVSD kids learn where food comes from, what fresh food tastes like, and even how to grow and cook their own food.
Our director, Chef Ann Cooper, often referred to as the “Renegade Lunch Lady,” is a celebrated author, chef, educator, and enduring advocate for better food for all children. Our hardworking food services team of nearly 200 employees in the cafeterias and central office are dedicated to providing excellent service and high-quality meals to each and every BVSD student.
We are continuously improving our sustainability efforts through innovative and award-winning solutions, such as reusable bins for local deliveries, recycling beef cooking oil for biofuel for local farm tractors and composting vegetable scraps to feed locally farmed pigs. BVSD's production kitchens monitor their daily food waste with the LeanPath tracking system, allowing us to implement new, creative food waste reduction strategies.
In 2014, voters approved a bond program that will include the construction of a new central kitchen. Currently, all meals for BVSD schools are cooked from scratch in three regional production kitchens. However, these retrofitted kitchens have reached their capacity for storage, preparation, cooking and refrigeration. Construction on the new central kitchen began in January 2019, and will be located behind the Education Center, where the Transportation facility currently exists. The new central kitchen, including additional storage for locally purchased products, a café, a dedicated area for the No Student Hungry bag program, and eventually, a teaching kitchen, is scheduled to be completed by school year 2020-21. For more information, including construction updates, please visit the BVSD Bond Program website.
I am proud to be a part of something that will have a huge impact on the community, and the health and well-being of the children in the school district. We are not just building a warehouse, or a parking garage. We are building a hub, which will provide fresh food and jobs to people in the community.Palmer Pierson, Project Engineer, JHL Constructors