San Ramon Valley Unified School District is Eat Real Certified!
Pictured: San Ramon Valley child nutrition team member prepping roasted broccolini.
San Ramon Valley 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 2022, San Ramon Valley Unified has been committed to raising the bar for what school food can look like. Located in San Ramon, California, they serve approximately 29,680 students with a program built on the belief that every meal is an opportunity to help students succeed.
“Our community asked for exceptional school meals, and by grounding our program in cutting-edge nutritional science, we ensure our students receive the absolute highest quality nourishment to thrive both in and out of the classroom.”
— Zetta Reicker, Director of Child Nutrition & Warehouse
Exceeding National Sugar Guidelines
San Ramon Valley Unified doesn’t just meet national nutrition standards — they exceed them. The team has kept added sugars to less than 7% of total calories in a meal, well under the 10% federal mandate. That kind of standard reflects a team that isn’t just checking boxes, they are making intentional choices about what goes into every meal and why it matters for the students eating it.
Pictured: Roasted marinated chicken thighs paired with scratch-made cornbread. Cooking recipes in house allows the team to control sugar levels in marinades and baked goods.
63% Locally Sourced Produce
63% of the district’s produce is locally sourced and 67% comes from organic farms. The results of that commitment show up not just in how the students respond to it, but in positive impacts to the local economy as well.
“I have never seen students consistently excited for fruits throughout the year. Before Eat Real, students only got excited about fruit during strawberry season. Now that excitement is every single day — watermelon, berries, kiwi, cantaloupe, peaches, nectarines, pluots, Asian pears, and more. The variety of fruits offered has exploded and the students love it!”
— Colin Cook, Brigaid District Chef
Pictured: Salad bar featuring a colorful variety of fresh produce.
Over 58% Minimally Processed
With an average of 25 scratch-made entrees served each week, more than 58% of menu offerings are made with real, minimally processed ingredients. Scratch cooking at this level takes daily commitment from every person in the kitchen, and at San Ramon Valley, that commitment shows up on the tray.
Pictured: Halal-certified chicken thighs are marinated for 24 hours before roasting, creating rich flavor with simple, real ingredients.
A Historic Milestone
Congratulations to Director Zetta Reicker and her entire team on this incredible milestone! Since Fall 2022 the Child Nutrition Team at San Ramon Valley has been building something truly extraordinary — a program their community asked for and a team that delivered beyond what anyone could have imagined. From 25 weekly scratch-made entrees to 63% locally sourced produce, nearly 30,000 students are eating better, feeling better, and getting genuinely excited about what’s on their tray. We are so incredibly proud to celebrate this milestone with them and cannot wait to see where this journey goes next.
