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A Message from Chef Ann

 

Culinary Center groundbreaking

While school staff and students took time off over Winter Break, construction crews at the new Culinary Center were hard at work. The exterior walls and roof are in place and workers are constructing interior walls and installing electrical, plumbing, and HVAC systems. The Center will have larger freezers, coolers and dry storage, resulting in nearly 5,000 square feet of food storage in the new facility. All this food storage capacity will allow BVSD to increase the amount of food the district can purchase in bulk, thereby reducing costs. Read more...

Chef Ann teaching class

Parents and supporters have a limited-time opportunity to earn matching funds for their donations to the new Teaching Kitchen at the BVSD Culinary Center. Now until March 13th, the Life Time Foundation and the Whole Kids Foundation will match your contribution up to $50,000 each! That means for every $1 from supporters like you, we’ll receive $3. Please help us build this invaluable resource for our community! Read more...

Mom and kiddo volunteering at plant sale

Are you passionate about healthy food for all kids? Get involved with the School Food Project! Parent and Community Volunteers help students at scheduled tastings, Rainbow Days, Greenhouse projects, Harvest of the Month, Farm-to-School and community events. Sign up or learn more through our Volunteer Form here.

Food Services team member in cafeteria with students

Working for BVSD Food Services is a great way to stay busy and involved when your child is in school while maintaining a good work/life balance. We have positions available ranging from between two hours per day up to full time (8 hours). Pay starts at $12.91/hour and you can enjoy one free hot meal per shift! Read More...

picture of LeanPath machine screen showing the amount of food wasted in specific cafeteria

Every year, nearly 40% of the food produced in the US is wasted. Unfortunately, our cafeterias are also not immune to food waste, which is why we decided to use technology to measure the problem - because you can’t manage what you don’t measure. Read more...

Good Food 100 logo

We know we sound like a broken record, but we’re so proud of our team! The Boulder Valley School District’s School Food Project has, once again, been recognized for its role in promoting good food and a sustainable food system with six links, the highest possible level of achievement, on the 2019 third annual Good Food 100 Restaurants List. Read more..

Enter BVSD’s Iron Chef Competition

Interested in entering the BVSD Iron Chef Competition? Open to Middle School teams of 2-4 students, the theme of this year's competition is “Plant Forward Meals.” Read more...

2019-20 Menu Calendar Cover

As the new year begins, so does our menu planning. Do you have new ideas for the 2020-21 lunch menu? Please read more to share your feedback...

Read Chef Ann's letter in its entirety below.


 

Food Waste Tracking with Leanpath

Every year, nearly 40% of the food produced in the US is wasted. Unfortunately, our cafeterias are also not immune to food waste, which is why we decided to use technology to measure the problem - because you can’t manage what you don’t measure. We have installed Leanpath food waste tracking systems in our three production kitchens and two of our school kitchens to weigh how much and what type of foods go unused in the preparation process, referred to as pre-consumer waste. At Casey, Columbine, Centennial, Douglass, Fireside and Sanchez, we’ve also installed Leanpath scales in the cafeterias that show real-time post-consumer data from the compost bin, as students discard their lunch leftovers.


Since embarking on the Leanpath program three years ago, we have tracked a total of 72,836 lbs of pre and post-consumer waste, which is the equivalent of six elephants! This discarded food also represents the equivalent waste of 29,207,236 gallons of water. But with measurement comes awareness, and we have already seen improvements around the district. Since launching their post-consumer waste prevention program, Columbine Elementary has seen a 28% reduction in waste weight in their cafeteria. On the pre-consumer side, our production kitchen at Monarch High School has decreased their waste in preparing the foods for the cafeterias by 23% or 3,023 lbs. The School Food Project is proud to lead the way in food waste prevention in schools and we look forward to continually educating our students and staff about this critical environmental issue. Our new website has a page dedicated to food waste prevention which includes four PowerPoints for different audiences, food waste resources, and a teacher toolkit. We plan to continue expanding food waste student education and empowerment programs throughout BVSD.