Fresh options
Q: What changes did you make to the food program when you became the FSD at Lee Public Schools?
A: I started by working with the managers and going through the kitchens organizing, purging and rearranging work space to make it more functional. For breakfast, hot meals and a yogurt parfait bar were added to the selections, and the serving hours for breakfast were expanded. New lunch menu items were introduced at all schools, as well as a salad bar and grab-and-go items at the middle and high school. Special attention was paid to inventory and ordering to keep stock fresh and rotated, resulting in minimized waste.