Santa Ana Unified School District began a scratch-cooking program five years ago that has gradually replaced most individually wrapped items with meals prepared from raw ingredients in school kitchens.
High school menus this year include chilaquiles, birria, carnitas and fettuccine alfredo among roughly 20 daily breakfast and lunch choices, according to LAist.
Chef Jonathan Park said the approach starts with foods familiar to the local community so staff can assess whether the new cooking methods succeed before adding less common items.
Director of nutrition services Josh Goddard noted that the district receives about six dollars per lunch and four dollars per breakfast, amounts that must cover food, labor and all other costs.
Nutrition staff at schools such as Valley High School begin work as early as 6 a.m. and receive detailed recipes each month to prepare the meals, though many are still adjusting to daily cooking from scratch.
Students and supervisors report improved quality and greater appreciation for the hot meals, though some planned items such as fish tacos proved less popular than expected.
Goddard said the program will continue to evolve until every student feels represented on the menu, adding that the district has made this effort a priority.
This report is based on coverage by LAist: https://laist.com/news/education/santa-ana-high-schools-new-lunch-menu