CFISD Food Production

Students provided with new healthy options

The journey of a Cy-Fair ISD student's daily meal begins three to four weeks in advance when each school places its order with the district's central food production facility.

CFISD, which serves more than 85,000 lunches and 25,000 breakfasts per day, operates a central production facility on Perry Road from which food is prepared and shipped daily to each campus in the district.

"This facility gives us the unique ability to produce in large quantities," said Brent Trudeau, production manager and CFISD's executive chef. "Our goal is to not only provide an average of 110,000–120,000 meals every day, but to provide items that students will enjoy and ultimately eat."

The Healthy Hunger-Free Kids Act of 2010 implemented several nutrition initiatives and allows the USDA to make reforms to school's lunch and breakfast programs. This year, the district has added various menu options that are whole grain rich. Many of these items are prepared from scratch daily in the bakery department, Trudeau said. Additional new food options include a selection of five entree salads—which now have 100 percent romaine lettuce or a romaine–spinach blend—low fat milk, and a ban on fried foods, said Darin Crawford, food service director.