Leaders from the Oakland Unified School District (OUSD) in California sought to improve the nutrition, quality, and reputation of its school meal programs, in part by preparing more food from scratch and increasing the amount of fresh produce served. However, the condition of the district’s kitchen equipment and infrastructure posed significant obstacles. Researchers found that improved facilities would allow the district to provide more fresh and cooked-from-scratch items that would lead to cost savings and improved food quality. Watch to learn how efforts to modernize and improve school food service for both students and staff can become a reality.
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