The Newman-Crows Landing Unified School District has achieved remarkable national recognition, winning multiple Healthy Meals Incentives awards, presented in partnership with Action for Healthy Kids and funded by the USDA. This achievement highlights NCLUSD’s innovative and holistic approach to improving student nutrition, cultural diversity in meals, and support for locally sourced food.
Caralyn Mendoza, Assistant Superintendent and Chief Business Officer for NCLUSD, shared how the district earned these awards: “We became aware of the HMI awards through a grant from Action for Healthy Kids. One of the grant requirements was to apply for these awards. Over the last 18 months, we’ve transformed our program by moving toward scratch-prepared meals and in-house baked goods, all while collaborating with our community to ensure students receive the best possible nutrition.”
Under the leadership of Nutrition Services Director Maria Isabel Barrera, Baker Raven Ramirez, and Chef Nanci Miramontes, NCLUSD’s food services team introduced new recipes such as Chicken Tinga (Mexican), Butter Chicken (Indian), and updated Asian entrees. These recipes were carefully developed and taste-tested with students at every school site, ensuring cultural diversity and a welcoming introduction to global flavors. The district also held demonstrations at school events, offering parents a chance to taste meals their children enjoy daily.
A key highlight of the district’s success is its “Farm to School” initiative. NCLUSD collaborated with the Newman FFA and other local Future Farmers of America chapters to purchase livestock for the program, including swine and turkeys. These student-raised animals were used in scratch-prepared menu items such as turkey pasta bake, pork posole, and breakfast sausage, with a special logo to reflect the student-raised ingredients. The district has also partnered with Orestimba High School’s Agriculture Department to establish an on-campus greenhouse, ensuring a steady supply of fresh, locally grown produce for meals.
Chef Miramontes played a vital role in designing recipes that align with the USDA’s new guidelines to reduce sodium and added sugars. By transitioning breakfast items to in-house baking, the district not only improved nutritional content but also saw increased participation rates across all schools. Mendoza noted, “Our daily meal average has risen by 650 meals per day compared to last year, even with a slight enrollment decrease. These numbers demonstrate the program’s success.”
The team also received support from Sodexo General Manager Jorge Fabela, whose partnership strengthened the program’s operations.
Mendoza emphasized the role of community and staff in making these achievements possible: “We are a small district, uniquely positioned to gain support from our incredible nutrition services staff and the broader community. Our staff’s hard work and dedication have made these changes successful every single day.”
With awards such as the Breakfast Trailblazer, Cultural Diversity in School Meals, and Innovation in Nutrition Education, NCLUSD has set a new standard for school meal programs. Their vision extends beyond awards, focusing on creating sustainable partnerships and continuously improving the quality of meals served to students.
