75% of the food served in our district is scratch-cooked. 

This allows us to utilize our local and in-season produce as much as possible. 

A significant portion of the produce in our cafeterias comes directly from the district farm—including over 12,000 pounds of tomatoes this fall! We also collaborate with Get Hooked, a sustainable seafood company that partners with small fisheries along the California Coast. In addition, we’ve teamed up with local growers to feature a "Harvest of the Month" produce selection in our cafeterias.