LOS ANGELES — David Binkle, foodservice director for the 615,000-student Los Angeles Unified School District, could remain on leave until late spring as an investigation continues into alleged mismanagement and possible conflicts of interest, according to a district official.
The Office of Inspector General (OIG) has alleged that Binkle mismanaged a vendor-funded marketing program that promotes the district’s school meal program. The OIG also says that he failed to disclose professional conflicts of interest.
Binkle was removed from his position on Feb. 4. However, he will continue to draw his $125,000 salary until the investigation is completed, says Thomas Waldman, UAUSD’s director of communications and media relations. The probe is expected to be completed by May or June.
In the interim, Binkle’s position is being covered by Food Service Division Deputy Directors Laura Benavidez and Timikel Sharpe.
According to The Los Angeles Times, in 2011 the district launched a marketing program as part of a restructured food contracting system Under the program, L.A. Unified awarded $750 million in five-year food contracts to eight vendors: Tyson Foods Inc., Jennie-O Turkey Store Sales LLC, Goldstar Foods, Five Star Gourmet Foods, Driftwood Dairy and Don Lee Farms. Five of the food vendors agreed to collectively contribute $500,000 annually to help promote the district’s school meal program.
However, the OIG audit states that the program’s funds were not properly monitored and were used for ‘unallowable items’ such as payments to public relation firms and travel expenses for district employees. The audit disclosed that Five Star paid roughly $6,800 in airfare and hotel expenses for Binkle and three other district employees—which is in violation of the district’s code of ethics.
The OIG says Binkle also failed to disclose ownership of California Culinary Consulting, a food-related consulting firm. Local government employees are required to disclose such interests to the state.
Binkle has received national acclaim for his role in developing healthier school menus at the nation’s second largest school system, which serves 716,000 meals daily.