The meeting’s most discussion revolved around the nutrition services department’s accomplishments and future plans. Wendy Peterson, the director of nutrition services, outlined the department’s initiatives aligned with the district’s literacy improvement goals. One notable program, “food is fun,” aimed to enhance nutrition education through cafeteria theme days, which had been absent during COVID-19 restrictions. These events, ranging from a “border battle” theme to a “dead of winter luau,” were made possible by achieving appropriate staffing levels for the first time since the pandemic began.

A significant highlight was the food rescue program launched in October, which redistributed approximately 20,000 pounds of food to families in need through a local food market. The program not only mitigated food waste but also encouraged student engagement, with Peterson noting the community-driven aspect as a key success factor. Students donated uneaten items, promoting awareness about food insecurity and waste. Peterson remarked, “I think it’s been successful because people are helping other people. There are people in need that need food, and helping them by donating this food is a big success.”

Upcoming USDA-mandated nutritional changes were also discussed, with plans to reduce added sugars in items like cereals, yogurt, and flavored milk. Peterson reassured that the department was committed to minimizing the impact on students by ensuring smooth transitions in menu offerings. Financially, the nutrition services budget operates like a business within the school district, relying on federal and state reimbursements and à la carte sales. Bobby Joe Grummans, the assistant director, highlighted increased participation rates in meal programs, with breakfast participation rising by 10% and lunch by 21% compared to previous benchmarks.

The board also addressed budgetary challenges, including a projected decrease in the district’s fund balance by $400,000. Equipment expenses were a concern, with a significant rise from $430,000 to $1.5 million due to the need to replace aging ovens. Water quality issues affecting equipment performance were noted, with ongoing evaluations to determine necessary solutions, such as reverse osmosis systems or water softeners.

A new vendor, IFD, was introduced to improve meal options with a focus on scratch recipes and age-appropriate items. This change was driven by previous supplier challenges, including product shortages. The board acknowledged the vendor’s competitive pricing and commitment to customer service, with pricing locked in for six months.

The board’s discussions extended beyond nutrition services, delving into policy changes related to equity and inclusion. Superintendent Julie Nielsen presented seven proposed policy changes, including significant revisions to policy 102.1 on racial equity and inclusion. The policy aims to clarify definitions and eliminate duplications, with no existing model from the Minnesota School Boards Association (MSBA) for racial equity and inclusion.

Board members engaged in a nuanced dialogue about the policy’s objectives, questioning its effectiveness in eliminating predictable student achievement patterns. The superintendent acknowledged persistent achievement gaps while noting improvements in various student outcomes. The conversation addressed systemic inequities, referencing historical injustices such as redlining as foundational issues contributing to ongoing disparities.

A participant emphasized the need for personalized learning approaches, highlighting a monthly tiered system of support that recognizes students’ diverse learning needs. The dialogue explored the definitions of racism and prejudice, with participants questioning the superintendent’s stance on whether racism is merely racial prejudice exercised by those in power.

The meeting concluded with a focus on other policy-related topics, including land acknowledgment. The policy was crafted with input from community stakeholders, including a Native American parent advisory group. A member clarified that the initiative stemmed from student requests and community discussions, emphasizing its responsiveness to student experiences.