Morgan Hill Unified School District
January 7, 2026 by Ariana Hernandez
Nestled in southern Santa Clara County, Morgan Hill Unified School District (MHUSD) is making a name for itself in school food — embracing smart new technologies while also celebrating the incredible agriculture of its community.
Through certification, the program has made big, meaningful improvements: sourcing higher-quality ingredients, serving more intact whole grains, and significantly reducing added sugar per student.
And the wins don’t stop at the plate. By buying ingredients in bulk and sourcing more locally, the district has strengthened its budget while continuing to serve delicious, nourishing meals.
Certification Snapshot
Timeline
Oct. 2021
Nov. 2023
Apr. 2024
Jun. 2024
Dec. 2024
Demographics for SY 20-21
8,664
14
42%
Achievements
AB1264 (Gabriel) is a big win for California kids, removing ultraprocessed foods from public schools. The bill’s passage was powered by champions like Michael Jochner, MHUSD’s Director of Student Nutrition, who spoke out in testimony and in the media about why healthier school food matters. His voice helped build excitement and momentum for change, making this victory possible.
Food School Hero:
Michael Jochner
With a culinary background, Michael Jochner believes that everyone — especially students — deserves delicious, real meals made with the very best ingredients. Together, he and his team have energized MHUSD’s scratch-cooking, turning quality ingredients into meals students are excited to eat.
Michael and his team also recognize that student health is connected to environmental responsibility. Under his leadership, MHUSD developed the FarmTech program, operating hydroponic farms on two high school campuses that produce 450 pounds of fresh spring mix each week.
Program
Highlights
Overheard in the Lunch Line
Certification Wins
34 pounds of added sugar removed per student, per year
61% of produce is locally sourced
75% increase in whole grains
Mouth-Watering Menus
Plant-forward and culturally relevant, the flavor packed Cauliflower Tikka Masala bowl is a student hit!
This student classic is reimagined with locally sourced focaccia dough, kale, and italian sausage made with regenerative meat.
Whole-grain Choco Chip Muffin
Reimagined in partnership with local business, Edna’s Bakery, the new recipe cut more than 7 grams of added sugar per serving proving that healthier choices can still be delicious and student-approved.
School Lunch Tour
In December 2024, the district welcomed community members, fellow Eat Real peers, and school food champions for a special school lunch tour.
Guests enjoyed a behind-the-scenes look at the freight farm and sampled some of the district’s newest menu offerings. From housemade focaccia pizza to sunflower butter and jelly sandwiches, attendees tasted firsthand how minimal processing and local procurement come together to create remarkable school food.
Extra Credit
FarmTech
FarmTECH is a 20-acre farming program created by the district to grow their own produce. Beyond the sustainable and financial benefits, the program has also served as a way to educate students in agriculture, ecology, and ag. tech.
The district now grows 100% of the lettuce served in its schools, reducing carbon emissions by eliminating transportation and shortening the path from farm to school to essentially zero.
Morgan Hill is one of the first public school districts in the country to own and operate a hydroponic Freight Farm. Each Freight Farm can grow up to 8,000 heads of lettuce using only the amount of water in a single shower, making it a highly water-efficient solution well suited to California’s cyclical drought conditions.
