Colorado school district hires Ann Cooper as Consultant

Upgrading menus first on to-do list.

BOULDER VALLEY, Colo.—Boulder Valley (Colo.) School District has hired Ann Cooper, director of nutrition services for the Berkeley (Calif.) Unified School District, to revamp its school meal program.

Cooper will manage the project through her consulting firm, Lunch Lessons LLC. “The first step is looking at the menus and the commodity food order,” Cooper said. She hopes to eliminate most processed foods and will develop a new menu for the 2009-2010 school year. In addition, Cooper hopes to upgrade the department’s infrastructure and kitchens.

Cooper and her staff will begin work Jan. 1, at which point Cooper will work half time in Berkeley and the other half in Boulder. She said a team of Berkeley’s managers and the executive chef will “step up to the plate” while she is gone.

“Boulder is really ready,” Cooper said about deciding to work with the district. “They need a lot of work and I think they deserve a lot of credit for knowing they needed to make these changes.” Cooper anticipates that it will take three years to revamp the program. Boulder Valley is funding the project with a $100,000 gift from a local couple. Whole Foods has also agreed to match the donation.

Lunch Lessons LLC, aims to teach children how to “seek, grow, prepare and eat nourishing, delicious and sustainably grown food.” Cooper and the firm have provided consulting for several school districts, but the work with Boulder is the first complete overhaul the firm has done since Cooper took over at Berkeley after revamping its program in late 2005.

 

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources