Cook call-outs and veggie requirements: a district freeze-dries local produce
Alaska's Southwest Region School District used a Local Foods for Schools grant to freeze-dry more than 2,300 pounds of local potatoes and carrots, a two-person project that ran from May to August at about 50 pounds per 36-hour cycle. About 300 pounds of carrots became seasoned chips made to meet sodium limits. Food service manager Jania Stephen wrote in the state's October bulletin that the shelf-stable vegetables help remote sites meet the red/orange vegetable requirement even when a cook calls out.
Why it matters for directors: Shelf-stable local produce can cover meal-pattern gaps on short-staffed days. If you run remote or small kitchens, ask your state agency whether local food grants can fund preservation equipment.
Original source: Alaska Department of Education & Early Development ↗