Julia Bauscher

The USTA began to implement minimum nutrition standards in the mid-90s.

And it was at that time that we decided to build the Central Kitchen and Warehouse.

Because, as my former boss always said, before the Central Kitchen, there were 140 different recipes for chili.

Because every manager thought it needed more beef, less beef, more spice, less spice.

And

Bringing production into the central kitchen for a lot of the key entrees ensured nutrition integrity, that the chili served at every school would be the same, and we could assure parents and the community this product meets the standard.

The central warehouse also gave us the advantage of working directly with manufacturers to control food costs.

We didn't buy everything directly from a manufacturer, but the very large volume items we bought directly from the manufacturer to control food costs.

And you're right, the cost of healthy food is more.

Now, USDA reimbursements have increased every year.

Currently, the reimbursement for a

Lunch is $4.77, and a breakfast is around $2.69.

Those rates go up every year, but they don't necessarily keep pace with the real cost of producing the meals that must be provided to every student.

But also over the years, USDA has emphasized more fresh fruits and vegetables.

Jefferson County was one of the leaders in Kentucky in terms of creating contracts with Kentucky farmers who buy products grown in Kentucky.

And that expanded into beef and chicken.

So we've always had an emphasis on healthy school meals.

And I affirm that school meals are the healthiest meals ever.

that students have access to.

So I think you mentioned a lot of the benefits in the introduction.