Newfield Central School District is advancing its efforts to provide healthier meals by prioritizing scratch cooking, reducing processed foods, and incorporating more local ingredients into its menu.
Food program coordinator recently talked to The Tompkins Weekly about progress, including decreased chocolate milk consumption, participation in New York Thursdays, and a shift in food production to the elementary school. Future goals include financial evaluations, staff culinary training, and increased student involvement in menu planning.
The district aims to create a sustainable menu that balances cost, labor, and sourcing while ensuring meals are nutritious, appealing, and USDA-compliant—encouraging students to become repeat customers.
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