Eat Real’s 2023 California cohort represents three districts that collectively serve 44 schools and reach more that 21,400 students. The fearless Nutrition Services directors of these districts work with their staff to provide healthy, delicious breakfasts and lunches to all students, free of charge, every day. Their desire to seek Eat Real certification indicates their commitment to going above and beyond for the health of their students and our planet. Let’s get to know our newest districts!
Western Placer Unified School District
Western Placer Unified School District (WPUSD) serves over 7,500 students in Northern California.
WPUSD’s Food and Nutrition Services’ mission is to provide balanced, locally-sourced meals that students enjoy. With a chef on staff this school year, Food & Nutrition Services Director Christina Lawson and her teammates are looking forward to crafting even more delicious, freshly prepared meals that are full of locally grown and procured ingredients. They have a deep commitment to staff development: the district sees Eat Real certification as a tool for measurement towards the goal to increase scratch cooking.
Tahoe Truckee Unified School District
Tahoe Truckee Unified School District (TTUSD) serves over 4,000 students in Northern California.
For the past 11 years, TTUSD staff members have made “dedicated efforts to enhance climate-smart practices, including the preparation of locally sourced, and whenever feasible, organic scratch-cooked meals,” says Kat Soltanmorad, Director of Food & Nutrition Services. They are committed to advancing the well-being and health of every TTUSD student; achieving Eat Real certification aligns perfectly with that commitment.
Monterey Peninsula Unified School District
Monterey Peninsula Unified School District (MPUSD) serves over 9,800 students on California’s central coast.
Micha James, Director of Nutrition Services at MPUSD, shares that she and her team decided to partner with Eat Real because “Eat Real embodies everything we are seeking to accomplish in our department: whole foods, scratch cooking, sustainability, student and community satisfaction in the meals we provide, all while enjoying and celebrating what we’re doing.” We could not be more excited to support them in all they are doing and plan to do to feed their students well.
