By Jennifer Crain

By the start of the coronavirus pandemic, the student nutrition department of Vacaville Unified School District had transitioned two of its heat-and-serve kitchens into scratch-cooking hubs, the better to serve its 13,000 students. They had also forged relationships with local farms and started making progress on nutrition goals, such as limiting sugars.

While many school districts experienced setbacks to similar programs when the pandemic closed schools, Juan Cordon, director of student nutrition, says he felt driven to continue delivering scratch meals to students.

Source: California school district improves scratch-cooking program