From Food Services to Nutrition Education
When your grandparents were in school, their only interaction with the cafeteria staff might have been a brief exchange with the “lunch lady” at lunchtime. Back then, the Food Services department’s role was simple: to serve lunch so students could get through the school day nourished. But times have changed.
Nearly seven years ago, when Dr. Burke became Superintendent of Manteca Unified, he reinforced a student-centered mission and vision that continues to guide the district today. His leadership brought greater alignment across all departments—including Food Services—and strengthened a culture where every leader understands their value and the direct impact they have on students.
With this focus, each department reevaluated how they support individual student success and what opportunities lay ahead to further their impact. In doing so, Food Services made its powerful transformation to Nutrition Education. Today, the department is seen as an essential contributor to student achievement and academic growth. This shift represents a deep cultural change, one that has positioned child nutrition not just as a service, but as a strategy— but it didn’t happen overnight.
One key strategy the team leveraged was to study the individual strategic plans of school sites. In this research, they identified meaningful ways their department could support school goals beyond traditional meal services. From this effort, a powerful and simple approach emerged: just say YES!
Nutrition Education began to say YES to every engagement opportunity, from back-to-school nights, classroom visits, student celebrations, to the beloved Read Across America breakfast. By showing up and making the most of every touchpoint with students and families, they transformed these moments into opportunities for real nutrition education—whether through interactive taste tests, take-home recipes, or simple conversations that sparked curiosity about healthy eating.
So, how did Nutrition Education become a valued partner in students' educational experience? They began to shift the narrative—they are not just a service provider, but an integral part of education. They redefined their identity, changing the department’s name from Nutrition Services to Nutrition Education—a brand and statement that reflects their mission.
“Child nutrition isn’t just about feeding kids. It’s about fueling their learning, supporting their health, and ensuring they show up ready to engage in the classroom,” said Tracee Franks, Director of the Nutrition Education department. “What we serve, how we serve it, and how we connect with students directly impact their ability to succeed.”
Taking student engagement to new heights, one of the department’s hallmark initiatives is the introduction of Farmers’ Markets at school sites across the district, during the school year and summer. Assisted by MUSD’s Nutrition Dietitian, Savanna Rooff, the Nutrition Education team leads these events to provide students with hands-on learning experiences. Aligned with LCAP Goal 2.1 – which supports safety, wellness, and communication – Farmers’ Markets offer students a chance to taste fresh, locally-grown produce while learning about its health benefits.
Picture a sunny morning at an elementary school site, the fresh air and student voices buzzing with excitement. Rows of colorful fruits and vegetables line tables in the school courtyard like a rainbow brought to life—juicy red strawberries, bright orange carrots, leafy greens, yellow squash, and more. Students of all ages gather, eyes wide with curiosity, as they are introduced to a Farmers’ Market.
What might feel like a fun break from class is actually part of an intentional, interactive initiative where students may be sampling and taking home certain fruits and vegetables for the first time.
Community and school partners come together at each Farmers’ Market to create a true “farm to table” experience. Local farmers and school gardens showcase their crops, where students meet the people who grow their food, discover where it comes from, and why it matters.
With a warm smile and a table full of curious, colorful produce, Savanna Rooff sparks meaningful conversations about healthy eating and the power of nutrition. “When we have the opportunity to engage with our students and families” we see it as a chance to empower them—to explore new foods and learn what nutrients support their growing bodies,” said Savanna.
For our youngest learners, that lesson might start with a simple question: “What would you water your crops with?”—a fun and meaningful way to reinforce that soda, for example, doesn’t help plants grow. Older students dive deeper, learning nutritional facts and gaining practical knowledge they can take home to share with their families. Each student receives a handout filled with helpful tips and information, making the experience one that extends beyond the school courtyard.
Not every student has the opportunity to visit a farm or even try certain fruits and vegetables at home. That’s why these events are so important—they offer hands-on learning in a joyful setting and ensure all students, no matter their background, get a taste of something fresh and healthy. “It was so fun to try a cucumber for the first time!” exclaimed an excited a second-grade student at Mossdale Elementary.
Tracee frequently reminds her nutrition staff, “You are connected to child nutrition, and you play a vital role in the school system.”
“You are connected to child nutrition, and you play a vital role in the school system.”
The department serves about 27,000 meals daily, which includes breakfast, lunch, snack, and supper. The team has since developed a 3-year strategic plan, and they have made significant strides in advancing both operational and educational goals.
An operational goal is to decrease added sugar in meals, which has already been exceeded, with menus now averaging just 10 grams of added sugar per week, a full year ahead of schedule.
Another goal focuses on sourcing 20% of the produce served to students from California farms. The department has made solid progress, building strong relationships with local farmers and integrating self-managed school gardens to support this effort.
Finally, the department aims to relocate production operations from high schools to elementary schools, which has improved meal quality by shifting away from heat-and-serve options to freshly prepared meals made on-site.
In MUSD, child nutrition is about more than just feeding students. It’s about fueling learning, supporting health, and contributing to students’ school experience.
- Safety