Foodservice director heads reimagined school food program

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SANTA BARBARA, Calif.—Gone are the days when a hefty, hair-netted woman scooped slop onto kids’ Styrofoam trays and called it lunch. Nor does Taco Bell truck hundreds of beef tacos to Santa Barbara cafeterias any longer. But despite the movement to reform school lunches and completely abandon the “heat and serve” model, staff still face challenges like the stigma associated with “cafeteria food,” finicky taste buds, and food waste.