CUSDNUTRITION SERVICES

M A K I N G A D I F F E R E N C E

MISSION STATEMENT

Nutrition Services is committed to: Providing all students the healthiest meal program Eliminating processed foods Seeking out the freshest ingredients Providing outstanding service Being an important component

of your child’s education Viewing all obstacles as

opportunities to succeed “Make a Difference”—We are

more than just “Lunch Ladies”

MOTIVATION FOR OUR PROGRAM:WHERE DID IT START?

Rick Cota—background: Former Audit Manager and consultant for CPA

Firm. Consulted for over 25 School Districts and

Community College districts in California. “I have seen what works and what doesn’t…”

In charge of over 45 clients in California, Nevada, and Arizona over a 10-year period.

Responsible for reporting on the financials of each entity.

15 years in various levels of upper management in restaurant industry with Chili’s and Souplantation.

MOTIVATION FOR OUR PROGRAM:WHERE DID IT START?

Rick Cota—at CUSD: First Task: walked through the schools to get

“unbiased” snapshot as an outsider. Second Task: solicited feedback from students,

faculty, and parents. Took into consideration existing

data from Nutrition Services Department, my own experiences,and the perception I had of whatClaremont wanted in their meal program.

MOTIVATION FOR OUR PROGRAM:WHAT POSITIVES DID WE HAVE?

Ley Yeager “Green and Sustainable” before “Green and Sustainable” was

cool… Many school sites had gardens…Ley and Vista’s garden is unique. Orchards bearing fruit for his families. Grafting of trees and pruning

done by Ley himself. Gardens are “no-dig”—raised beds flowing with seasonal varieties

for families of Vista Seeing this example gave us inspiration for the direction of CUSD’s

Nutrition Department Healthy Initiatives.

WHAT’S GOING ON?

Working gardens Our working gardens promote organic and sustainable

methods. At San Antonio High School and El Roble Intermediate

School, students participate in all aspects of a working garden.

We have partnerships with Cal Poly Pomona Department of Regenerative Studies and Scripps College.

WHAT’S GOING ON?

Sustainable practices Gardens are “Dig-Free” Ongoing composting Use of recycled materials

Making a positive difference in our community

WHAT’S GOING ON?

• CUSD Nutrition Services program is setting new standards: “Can-Free” salad bars Farm-raised chickens Bringing the community together in volunteerism All fruits are grown locally Fresh meals—”whole foods” and no preservatives or

additives

EDUCATING KIDS VIA NUTRITION SERVICES

Providing educational opportunities via our meal program is part of our mission. June 2010: Under the supervision of David Chamberlain

and Linda Saeta, students from the CHS IB Program prepared recipes from “Like Water for Chocolate”.

October 2010: El Roble students made Pesto Pasta from fresh ingredients in their garden.

3 weeks ago: San Antonio HS Students made 200 jars of Orange Marmalade and Jam Preserves.

HEALTH & WELLNESS INITIATIVES

• Fresh-cooked meals at CUSD!• All elementary schools receive meals made from

scratch with healthy ingredients.

HEALTH & WELLNESS INITIATIVES

• Recent meals: Lemon Herb Chicken – Chicken breast marinated in Extra-

Virgin Olive Oil, Basil, Parsley, Pepper, Lemon Juice, and other seasonings.

Seasoned Ground Beef & Rice – Fresh ground beef prepared stove top with Yellow Onions, Tomatoes, Garlic, and blended with Long-Grain Rice.

BBQ Chicken – Chicken Breast marinated in our own “Homemade BBQ Sauce” made with Tomatoes, Apple Cider Vinegar, Molasses, Onions, Soy Sauce and Extra-Virgin Olive Oil.

Ground Beef Nachos – Baked Whole-Grain Chips served with Seasoned Ground Beef.

Rotisserie Chicken – Chicken Breast seasoned with 17 herbs and spices.

HEALTH & WELLNESS INITIATIVES

In support of our efforts to “Make a Difference”…CUSD Nutrition Services was the recipient of three professional cooking ranges.

The Royal Range Company of California donated two Professional Series Ranges with Ovens.

The Thermador Company donated one Professional Series Range and Oven

NUTRITION SERVICES—BACK TO THE BASICS

There was a time on our very school district land

that fresh fruit and vegetables were grown and eaten every day by school children and their families.

CUSD Nutrition Services is committed to providing that very same quality and commitment today at all school sites.

CUSD LEADING THE WAY!

Local growers Since January 2010: CUSD Nutrition

Services contracted with local growers to bring us fresh picked fresh fruit and vegetables for our students.

We are proud to feature organic fresh fruit from “Old Grove Orange”. Bob Knight is committed to making connections with his local growers and local school districts so that our last remaining family farms remain sustainable.

Our efforts have led neighboring school districts to bring in their own organic fresh fruit as well. We have started our own “Revolution”.

HEALTH & WELLNESS INITIATIVES

FRUITS!

• 100% from local sources• Many are “Certified

Organic”

HEALTH & WELLNESS INITIATIVES

● Strawberries picked in season—March through June—

from local farmer in Claremont and Ontario at 5:00 a.m. and brought to our loading dock by 9:00 a.m. every day

● Kiwi picked from the only 100% certified grower

in the U.S., a Redlands farmer

● Apples Picked from local farmers in Yucaipa

specifically for us No need for warehouse storage

● Oranges Valencia and Navel Oranges picked from

local farmers in Redlands & Cal Poly Pomona

Brought straight from the tree to our loading dock within 24 hours of being picked

PARTNERS IN HEALTH & WELLNESS

Local business partners of CUSD Local business owners—make meals especially for our kids

utilizing healthy recipes Lack of equipment—need assistance of partners to help us

serve students healthier choices

PARTNERS IN HEALTH & WELLNESS

Eddies New York—Owner Ed Inglese Provided fresh-made pasta featuring “made-from-scratch”

sauce− Pasta is “whole-grain”− Served for lunch; made the same morning

Ed’s triplets recently graduated from CHS. He has one son currently at CHS, and has helped CUSD booster and club organizations over the years.

We are grateful to have a partner committed to helping us serve the needs of our students at CUSD.

PARTNERS IN HEALTH & WELLNESS

Dr. Grubbs—CUSD graduate Greg Burkle Provides fresh grilled Blackened Chicken, Teriyaki Bowls,

and Healthy Wraps to CHS students. Has provided meals for numerous events Has given our meal program at CHS choices that no other

district in our area can compare with.

PARTNERS IN HEALTH & WELLNESS

Success in any school program relies on partnership and working together.

We are proud to work together with partners who feel the same. CUSD Nutrition Services has given local business owners the

opportunity to provide healthy food choices to our students. CUSD has helped sustain local business owners by purchasing

healthy meals within our Claremont community. This practice is Economic Sustainability in action. Over $330,000 in

revenue for 100% Claremont Business owners in 2009/2010. This means local jobs and tax revenue.

HEALTH & WELLNESS INITIATIVES

The Cal Poly Pomona Departments of Regenerative Studies and Agriculture provided assistance with the construction of garden boxes at San Antonio High School and El Roble Intermediate School.

HEALTH & WELLNESS INITIATIVES

Both departments have put effort into better educating students

on enhanced nutrition.

Dr. Sharonda Wallace (Condit Parent) & Dr. Kyle Brown (Vista Parent) have facilitated volunteer efforts at both schools and coordinated efforts utilized throughout our district, such as nutritional education in classrooms.

Professor Jasmin Ilkay has donated numerous hours and efforts to CUSD students through her class volunteers.

SUSTAINABILITY INITIATIVES

Eliminating our carbon footprint Styrofoam free! All trays, cups, and plates are 100% post-

consumer paper or molded fiber products. CUSD uses over 600 cases of trays each school year for

elementary students. − Each case is 32 pounds of Styrofoam not going to a land fill. − That is 19,200 pounds of 100% biodegradable Sugar Cane

Trays composting in our land fills instead of Styrofoam poisoning our land.

Composting vegetable trimmings from the Central Kitchen being utilized in the El Roble garden.

Recycling plastic and cans from the Central Kitchen. Local vendors means less fuel consumption and emissions. All school gardens are 100% organic. No pesticides used.

− All seedlings utilized for plantings are 100% certified pesticide-free.

FINANCIAL RESULTS

With many fixed expenses such as labor, our department can increase its revenue and efficiency via increased meal participation.

2008/2009 – 466,057 total complete meals served2009/2010 – 549,465 total complete meals served

83,408 more meals served over prior year

2010/2011 – 566,460 projected complete meals to be served based on data from first 108 school days.16,995 more meals projected over prior year.

FINANCIAL RESULTS

2008/2009—total revenue: $2,206,0002009/2010—total revenue:$2,630,0002010/2011—total projected revenue: $2,845,000

28.9% revenue growth projected over 2-year period.

● Increase in revenue has led to department operating in the “Black”.

FINANCIAL RESULTS

Revenue over Expense 2009/2010--$34,000, per audited financials Current fiscal year projected at $25,528.

Contributing factors: Increase in Federal and State Reimbursement money with

increases in meal participation. Increase in purchases by students at all grade levels. CUSD now provides lunch program for School of the Arts in

Pomona as well as Our Lady of Assumption Catholic School in Claremont.

CUSD – SETTING NEW STANDARDS

1. No Canned Fruit! We cut and slice fresh fruits by hand. Our salad bars have fresh/seasonal selections daily.

2. CUSD Chickens! With guidance from Cal Poly Pomona,

we have raised hens that produce wonderful organic-fed eggs daily.

Students are learning about chickens first-hand and are taking part in their upkeep.

Our chickens are able to roam freely in their enclosure

CUSD – SETTING NEW STANDARDS

3. More fresh items! Items previously ordered from processors are now

being made fresh by our staff such as salad dressings and marinades.

4. “Meatless Mondays” Meatless main entrees are the meal of the day at

elementary school sites. This is our effort to improve students’ personal health by

reducing the risk of chronic preventable conditions such as cancer, cardiovascular disease, and obesity.

We are also helping to save precious resources like fresh water and fossil fuel.

CUSD – SETTING NEW STANDARDS

5. “Fresh Fridays” Freshly prepared entrees cooked from scratch in our

Central Kitchen. This is combined with another fresh, unprocessed entrée

provided by one of our vendor partners.

6. Fresh, unprocessed Hamburgers—prepared at CHS Monday through Thursday, our ladies prepare and season

fresh Ground Beef. Each patty is “Hand-formed” and seasoned. No frozen poor-grade hamburger patties here!

These efforts set us apart from other school districts.

CUSD – SETTING NEW STANDARDS

Promote healthier eating habits by featuring new freshly prepared meals including vegetarian choices.

Continue to eliminate processed foods at all levels. Construct “working gardens” at every school site. Promote curriculum in classroom via resources at

Cal Poly Pomona, Scripps College, & Pomona College.

Continue to operate department in a sustainable manner.

Continue to warrant increased participation and fiscal accountability by providing great service, a great product, and a great attitude!

CUSD NUTRITION SERVICES

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