Five-year Objectives for Nevada County School Meals
- Reduce the amount of processed foods and cook more menu items from scratch.
- Replace or re-source highly processed meal components with speed scratch or scratch-cooked menu items.
- Use whole-grain, full-fiber options instead of refined or processed grains.
- Use fresh fruits and vegetables instead of canned or processed produce.
- Introduce new scratch-cooked and raw menu items that include more fresh vegetables, whole grains, and protein.
- Minimize and eventually eliminate additives and sweeteners.
- Swap current processed menu items for products containing fewer ingredients. See examples here.
- Serve meats and dairy free of growth hormones and antibiotics.
- Choose “clean” food labels free of artificial dyes, artificial preservatives, hydrogenated oils and trans fats.
- Minimize added sugars and eliminate high-fructose corn syrup.
- Increase the proportion of local and regionally grown food by 10% per year.
- Replace current produce, grains, dairy products, and meats with selections that are grown within 120 miles, with priority going to Nevada County grown products when possible.
- Increase proportion of food that is organic and GMO-free.
- If there is a comparable and competitive organic or GMO-free choice, use that option.
- Enhance food presentation and reduce food waste.
- Bulk Transport: Move from pre-pack to hot bars and salad bars.
- Use washable food trays and utensils
- Audit current waste streams and engage in waste reduction programs.