Thank you to everyone who took the time to fill out the BVSD Listens Menu Survey. BVSD Food Services is working hard on finalizing next year’s lunch menu and we appreciate your input!
We would like to respond to some survey comments about our program:
“Too much cheese on the menu. Parents would like more vegan vegetarian options.”
Per USDA regulations, all entrées served in the National School Lunch Program must meet age-specific meat /meat alternate (MMA) component requirements. Approved vegetarian MMA choices include cheese, yogurt, eggs, beans, nuts, and seeds and, as of 2013-14 SY, tofu.We cannot legally serve reimbursable meals without the equivalent of 1.5-2 oz MMA.Since we do not use any tree nuts, peanuts, or seeds due to allergen concerns, we are left with cheese, beans, eggs and tofu for our vegetarian meals. We will be adding more tofu meals to the menu next year and are always looking for more vegan bean recipes for our customers.
“Too much gluten on the menu.”
Per USDA regulations, we are required to offer 1-2 oz bread/grain components with every reimbursable meal. We use brown rice, wild rice blend, ruby rice, corn tortillas, and 51% whole-grain wheat pasta, tortillas, rolls, biscuits, and sliced breads to meet this requirement. We strive to offer gluten-free (GF) menu items that are naturally GF and acceptable to a wide audience. However, because of your feedback, we now offer GF toasted cheese sandwiches made on Canyon Bakehouse GF bread. We also offer this GF bread at all of our kitchens for customers to request a bread/roll substitution, as many entrees can be served as a gluten free option. Please encourage your child to ASK your friendly server to make the GF alternative. In addition, we offer GF composed grain salads on our GF salad bars every week.
“Monitor kids purchasing lunch to ensure they are taking enough vegetables and making healthy choices.”
Per USDA regulations, all reimbursable meals are required to contain at least ½ cup vegetable or fruit, or 1 c salad greens.Meals are checked at the point of sale to assure each student has taken their fruit/veg component.If students do not have a fruit/veg on their plate they are asked to go through the salad bar line again to fulfill this requirement.
“There should be more variety on the salad bar.”
We strive to stock our salad bars with items that are in season, and we offer as much variety as possible.
Regular staples on the salad bar includes carrots, celery, green peppers, peas, corn, cottage cheese, yogurt, eggs, diced chicken, garbanzo beans, kidney beans, black beans, and hummus, as well as composed grain and bean salads. In addition, in late summer/early fall we serve cherry tomatoes, cucumbers, summer squash and zucchini on our salad bars, and in spring we add potato salad. Seasonal fruit offered as the season progresses in the fall includes Colorado peaches, Colorado cantaloupe, Colorado pears, Colorado apples, as well as stone fruit such as plums and nectarines. In the winter citrus season we serve navel oranges, clementines, and grapefruit.
“Have better quality beef for nachos and hotdogs.”
All of our nacho meat and hamburgers are made from local, antibiotic- and hormone-free ground beef. Our chicken on the bone is also local and antibiotic- and hormone-free.
Our hotdogs are delicious Coleman All-Natural, Uncured Beef Hot Dogs. Ingredients are: Beef raised without Antibiotics, Water, Allspice, Celery Juice Powder, Evaporated Cane Syrup, Garlic Powder, Ginger, Honey, Lactic Acid Starter Culture, Mustard, Nutmeg, Onion Powder, Paprika, Pepper, Sea Salt. NOT in our Hot Dogs: Nitrates, Nitrites, MSG, Artificial Flavors, Artificial Colors, Antibiotics, Growth Hormones, Allergens, Gluten.
“Partner with more local companies like Moe’s Bagels and Whole Foods.”
We currently have partnerships with both Moe’s Bagels and Whole Foods; Moe’s provides our 2 oz breakfast bagel as well as our 4 oz turkey bacon sandwich bagel. Whole Foods Bakehouse provides all of our hamburger, hot dog, hoagie rolls, and sliced breads, aside from our gluten-free bread which is provided by local company, Canyon Bakehouse. Other local menu partnerships include La Casita (tamales), Louisville Sausage Co. (bratwurst and Italian sausage), Colorado Tortilla Co. (tortillas), Udi’s Louisville (breakfast muffins), Evol (breakfast burritos), Fiona (bulk granola), Mom and Popcorn (a la carte kettle corn), Appleooz (snack program apple chips), Callicrate (burgers), Anderson Beef (ground beef), Boulder Natural (bone-in chicken), Sister’s Pantry (potstickers), as well as local farmers including Isabelle Farm in Lafayette and several fruit growers in Palisades, CO.
“Give taste opportunities so kids have a chance to try the menu items before purchasing.”
Every one of our 51 K-12 schools has several tastings and chef demos scheduled throughout the school year. Our dedicated team of volunteers, interns, and district managers is out every single day of the year doing sampling events, talking to students and promoting new menu items. Our kitchen leads are also happy to accommodate requests for a taste if it is feasible for a particular dish. And if any student does not like their meal, they can bring it back to the kitchen lead and request a different item. We try our best to make sure our customers are happy and well fed when they leave the cafeteria!
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