Oftentimes, when one thinks of school lunches, what comes to mind are pre-packaged, small portions of food that leave students unsatisfied. However, a refreshing shift has taken place at Gabrielino High School with the reintroduction of Campus Cuisine, a self-serve station that has transformed the lunch experience. The Thursday specialty lunch has made its return after a long hiatus following COVID-19 and its subsequent restrictions.
Campus Cuisine empowers students to construct their own meals by featuring favorites such as burgers, nachos, and chili dogs, alongside traditional fare. It also offers a much-needed diversity of choices that have sparked excitement in the cafeteria.
“I think it is something people look forward to; I see kids running to the line after 4th period. They see burgers for the day and think, ‘Ooo, I want that,’” reported sophomore Oliver Li.
The initiative, led by SGUSD Director of Nutrition Services Isabel Millan and Central Kitchen staff, takes the traditional cafeteria experience to the next level. Campus Cuisine is not merely about filling stomachs but providing meals that students genuinely enjoy by offering them more options.
“If you’re able to serve and make your own plate, it’s more engaging, and the students are more satisfied with their dish. If you like pickles or don’t like pickles, it’s your choice whether to put them on,” Millan stated.
The new approach represents a significant improvement not just in the quality and freshness of the food but also in the nutritional choices available to students, especially for those who rely on school meals as a primary source of sustenance.
Furthermore, the freedom of choice that Campus Cuisine offers is crucial. Our Central Kitchen deserves commendation for recognizing this need, even as they navigate the challenges of serving compliant meals that meet nutrition guidelines.
“We have to follow all federal and state guidelines, so we watch for calories, sodium; everything has to be analyzed to make sure students are meeting their daily requirements,” Millan explained.
Nutrition guidelines aren’t the only obstacle; staff shortages, budget constraints, and setup are all components the SGUSD kitchen staff has been working to create innovative solutions for. The amount of preparation that goes into a single Campus Cuisine Thursday surpasses the average weekday, beginning at 5 a.m. in Central Kitchen and ending past the end of lunch.
“We make 4,000 meals a day for all 8 school sites. For my staff, when the kids say thank you, their hearts just swell; they feel proud and satisfied that they did a job well done for the students,” Millan stated.
Their endeavors to go the extra mile don’t go unnoticed. “As someone who gets both campus breakfast and lunch most days, it really shows the effort they’re putting in for the students,” shared senior Aaron Situ.
Despite its successes, the transition hasn’t been without its hurdles. For example, the single-serving station has struggled to accommodate the large number of eager students. Long lines can become frustrating during peak lunch hours, posing a logistical challenge that needs to be addressed to realize Campus Cuisine’s potential fully.
Looking to the future, enhancing Campus Cuisine serves as a stepping stone to improve the overall lunch experience for all students. The enthusiasm surrounding this initiative has already set a precedent that can lead to further refinements and expansions in the program. If Gabrielino wishes to improve school lunches, the student body must support and advocate for programs like Campus Cuisine that prioritize quality, choice, and freshness.
