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A new healthy food program from Revolution Foods greets students as 2013 begins.

New Year, New Healthy Meals Provider:
Revolution Foods!

As 2012 wound down, San Francisco Unified School District awarded Revolution Foods, Inc. a contract to begin providing healthy school meals at 114 schools starting on January 7, 2013 - the first day of the second semester. Revolution Foods was chosen because it best met the districts' nutrition requirements which included supporting SFUSD’s sustainability and waste-reduction goals.

 

“Serving fresh healthy food every day that students will enjoy eating is a priority for us. It is hard for students to learn if they are undernourished. To strengthen academic performance we must promote good eating habits and provide access to high quality, nutritious food that appeals to our diverse community of students,” says Superintendent Richard A. Carranza.

 

Revolution Foods Philosophy and Roll out Menus for SFUSD

"At Revolution Foods, we say Real Food for All. It means freshly prepared meals served with real ingredients and none of the bad stuff. We're committed to nourishing students with healthy and affordable breakfast, lunch, snacks and supper that provide students the brainpower they need to excel through their day. Because they deserve better than junk."

Provide Healthy Choices Poster

Revolution Food's Roll out School Meal Menus for January 2013

Early Education Schools

BreakfastLunchAfter School Snack

Pre-Kindergarten Schools

BreakfastLunchAfter School Snack

Elementary Schools

BreakfastLunchAfter School Snack

Middle and High Schools

BreakfastLunchAfter School Snack

 

Visit Revolution Foods website to learn more about the new healthy food program.

Check our school lunch menu page for current menus.

SFUSD’s Bid Requirements

The SFUSD Board of Education has a long standing commitment to providing all students with healthy, nutritious meals and promoting wellness. For example, the Board’s Feeding Every Hungry Child resolution passed in 2009 ensures that no child is denied a meal because of inability to pay, and SFUSD’s Student Nutrition and Physical Activity Policy passed in 2003 removed high-calorie, low-nutrient food and beverages from a la carte offerings and school vending machines.

“We want to build on our longstanding commitment to serving nutritious meals while continuing to improve what we offer to our students,” says Ed Wilkins, Director of Student Nutrition Services for SFUSD. SFUSD’s Student Nutrition Services (SNS) department operates the largest public food service program in San Francisco, serving 33,000 meals and snacks each day (5,500 breakfasts, 21,500 lunches, and 6,000 snacks) at 114 schools. Last year, 61% of the children in San Francisco public schools were qualified for free or reduced-priced meals.

Following are some of the SFUSD nutrition requirements included in the RFB for meal services.

  • All meals furnished meet or exceed the U.S. Department of Agriculture (USDA) requirements under the Healthy Hunger Free Kids’ Act (HHFKA)
  • All meals are freshly prepared and not frozen.
  • To support SFUSD’s sustainability goals to increase the use of sustainably produced, locally grown products, the IFB required bidders to provide detailed information regarding the sourcing of all meal ingredients, and to note at least one week prior to the delivery of meals to SFSUD whether meal ingredients do or do not come from locally-grown and sustainably produced foods.
  • In support of SFUSD’s commitment to San Francisco’s goals to achieve Zero Waste by 2020, bidders were asked to provide prices for normal and zero-waste packaging and utensils.
  • To ensure the bidder with the lowest price could offer acceptable food, the IFB process included a Community Tasting Panel. With representatives from the Student Advisory Council, the Parent Advisory Council, and the Board of Education’s Food and Fitness Committee, a panel of students, parents, principals, community members, and staff from Student Nutrition Services participated in a taste test to assess meals from all bidders for the (1) appearance of the food, (2) taste/texture of the food, and (3) overall appeal of the food. The Community Tasting Panel did not compare meal offerings – they assessed the meal that was before them by its own merits.

 

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