Ottumwa Schools wants to increase the number of students who are eating meals at school.
Last year, the district collected survey responses from parents, students, and staff regarding the food service program. Responses centered on four key areas, including food quality, food quantity, the dining experience, and length of time to eat. The results provided the district with insight to build a program that will be the best.
Over the summer, a Food Service Advisory was created. The group, made up of community members, students, a nurse, and school administrators, began meeting to determine how to improve the program. Ricca Design Group was hired to assist with re-designing existing cafeteria spaces.
Changes that were implemented on the first day of school:
- Adding a second, cold entree option PK-12
- Offering a hot and cold breakfast option daily PK-12
- Increasing the length of time students have to eat
Other upcoming improvements include:
- The addition of equipment such as fruit and salad/vegetable bars at every school
- Adding coffee and smoothie options at OHS
- Expanded ala carte offerings
- Grill options
- Add outside food vendors to provide more variety
- Food options at Career Campus including snacks and drinks, including grab and go, fresh fruit, smoothies, bakery goods, etc.
"We are excited with the immediate changes that were implemented starting on the first day of school," said Yvonne Johnson, Director of Food & Nutrition Services. "These changes have already resulted in an increase in participation."
Johnson will continue to work with the consulting group to re-design kitchen and cafeterias across the district. "At OHS, for example, there will be a variety of new seating options for students, from bench seating, high top tables, outdoor and window height seating to create a more enticing environment" she said. "It will be more casual, more comfortable, and allow students to sit in smaller groups."
The advisory group will continue to meet throughout the year. Students will also be involved in taste-testing new food items and helping to create menus that are more student-friendly. "Our students are important to us and we want to make sure they know we are listening." said Johnson
District branding will also play a part in creating a more pleasing experience in cafeterias. "Large, bold graphics will help promote the food service program and offerings," Johnson said. "Our survey showed that students, especially girls, were not eating school lunch as often at the secondary level. We want to reverse those trends so that all students have a variety of options every day and are not only participating but enjoy the menu options and atmosphere they have."