Tahoe Truckee Unified School District is Eat Real Certified!

Pictured: Tahoe Truckee elementary students in the district green house.

Tahoe Truckee Unified School District has achieved something truly extraordinary: Eat Real certification at the Gold Tier, a distinction held by only three districts in the entire country!

Since beginning their Eat Real journey in Fall 2023, Tahoe Truckee Unified has been committed to raising the bar for what school food can look like, and that commitment starts at the top. Under the remarkable leadership of Director and Food & Nutrition Services, Kat Soltanmorad, the district has built a program that goes far beyond serving food. The team nourishes approximately 3,920 students connecting them to where their food comes from and why it matters.

Over 77% Minimally Processed

With an average of 21 scratch-made entrees served each week, more than 77% of menu offerings are made with real, minimally processed ingredients. The kitchen team doesn’t just cook — they teach, inspire, and connect students to something bigger than a meal.

“When I’m in the kitchen teaching our students, I’m showing them that food is a language of care and thought. Real food nourishes the body and the spirit because it hasn’t been stripped of its story — it’s honest, it’s vibrant, and it’s the greatest gift we can put on a tray for our growing students.”

— Chef Marisol Cardona, Kings Beach Elementary Chef

Pictured: The nutrition team proudly making scratch-made bbq chicken.

Waste Prevention for the Win

Reducing food waste is a top priority at Tahoe Truckee Unified — practiced through food waste audits, student education, bulk milk service, and robust waste sorting. This isn’t just good environmental practice — it’s a testament to their values. Every ingredient that makes it onto a student’s tray was chosen with intention, and the team is committed to making sure there’s as little waste as possible in the process.

31 Different Produce Options Weekly

About 17 fruits and 14 vegetables are offered each week on school salad bars, with nearly half sourced locally and organically. That variety allows students to grow up knowing what fresh, seasonal produce tastes like. And when the food on the tray carries that care, students notice.

“I love the organic strawberries and melons with tajin and lime. School meals are special to me because they are made with love!”

— Neymar, 4th grader at Truckee Elementary School, son of Chef Olga

Pictured: Rainbow slaw, packed with fresh carrots, zucchini, bell peppers, mandarin oranges, and scallions tossed in a housemade dressing.

Nourishing Students in Every Sense

Congratulations to Director of Food & Nutrition Services Kat Soltanmorad and her entire team on this incredible and well-deserved milestone! What they have built at Tahoe Truckee Unified is a program that nourishes students in every sense of the word: scratch-made meals, thoughtful sourcing, and a kitchen culture that treats food as education. Nearly 4,000 students are eating better, wasting less, and connecting more deeply to their food because of the passion and dedication this team brings every single day. We could not be more proud to celebrate this moment with them!

Pictured: BBQ regenerative organic pork ribs, rainbow slaw, and an assortment of fresh produce.