Students in Fern Ridge will begin to see changes in their breakfasts and lunches starting this month.
The food service program is renewing its focus on ensuring all pre-made items, such as chicken nuggets, are whole gran rich and nutritious (under USDA and ODE guidelines)
Fern Ridge students will notice the addition of several new made from scratch lunch entrees throughout October which will incorporate more whole food ingredients in the meals.
If our students enjoy these new entrees we will look at adding them to our menu cycle throughout the rest of the year. We will also be taking notes on what styles and concepts are more appealing with students and adjust our focus accordingly.
In addition to the made from scratch meals, turkey and egg breakfast sandwiches will be offered as a choice to elementary school students on Tuesdays and Thursdays to replace some of the higher sugar content breakfast options.
Also, the food service program, in conjunction with the District food advisory committee, have made some changes that reduce waste by eliminating the “single use packs” containing a napkin, straw, and spork moving instead to individual utensil choices. In addition this group recommended eliminating chocolate milk at VES for the first month of the school year. This decision will be reviewed by the building ESSA team at VES, made up of staff and parents, to decide if they would like to continue with that model, return chocolate milk to both breakfast and lunch or simply eliminate it as a breakfast option.
We want to thank Chartwells, our food service provider; Alan, our food service director; and all of the food service staff who work hard each day to provide healthy food for our students!