Encinitas Union School District fuels learning with scratch-made meals in farm-to-school program

When most people think of the average school lunch, scratch-made pizza, grass-fed carne asada tacos, and chicken alfredo pasta may not be the typical meals that come to mind. However, at Encinitas Union School District (EUSD), student meals are anything but average. Not only are they healthy and made from scratch daily, but they taste incredible. Launched in 2013, EUSD’s Farm-to-School program has grown into one of the most recognized in the nation. EUSD is proud to celebrate more than a decade of progress in bringing fresh, healthy, and sustainable food to students.

At the heart of this work is EUSD’s Child Nutrition Services (CNS) program, led by Director Lea Bonelli. Serving approximately 2,600-3,000 lunches and 1,000 breakfasts daily across the district’s nine schools, CNS has experienced remarkable growth in recent years. This rise reflects how students respond when meals are fresh, flavorful, and made with care. Recipes are chef-created and kid-tested, ensuring meals are both nutritious and genuinely enjoyable for students.

Last year, CNS also expanded its scratch-made approach to its breakfast program. While breakfast offerings had previously been limited by space and time constraints, the CNS team worked through operational challenges to introduce freshly prepared options like egg bites, breakfast sandwiches, baked goods with added protein, and scratch-made burritos – fueling students for a successful day of learning. CNS meals are built around high-quality, local, organic, and grass-fed ingredients, with a strong focus on whole foods that avoid artificial colors, high fructose corn syrup, and unnecessary additives. Unlimited salad bars at each site feature a variety of local and organic produce, including fruits and vegetables grown at the district’s Farm Lab.

EUSD was the first public school district in the U.S. to own a California Certified Organic Farmers (CCOF) certified organic farm. Led by Farm Lab Administrator Julie Burton, the 10-acre property serves a dual purpose as both a fully operational regenerative organic farm, and as a living classroom where all EUSD students engage in hands-on environmental learning. On average, the district’s Farm Lab supplies more than 12,000 pounds of organic produce annually for daily salad bars and meals.

A standout example of farm-to-school in action is EUSD’s beloved pizza program. From fresh dough prepared weekly with organic flour, to sauce made from tomatoes grown at Farm Lab, every pizza is entirely made from scratch. More than 3,000 pounds of tomatoes are harvested at Farm Lab each summer and sent directly to the EUSD central kitchen. The tomatoes are then transformed into house-made sauces used year-round for pizza and pasta days. Each pizza is finished with freshly grated mozzarella and toppings, demonstrating how CNS transforms classic favorites into elevated, wholesome meals.

EUSD’s farm-to-school program further strengthens this work by reducing packaging waste, shortening food miles, and supporting sustainability through local sourcing and food recovery. Each week, all eligible hot food from lunch & breakfast is donated to local nonprofit partners:

Brother Benno’s, St. Andrew’s Church, and the Encinitas Community Resource Center. In the last year, CNS has worked directly with student green teams and BCK Programs to expand its food waste recovery efforts across all school sites. This type of innovative thinking not only provides a valuable way to reduce food waste but also creates a meaningful way for students to give back to the community.

We are proud of how this program is feeding our students today while building a healthier future for generations to come. Our farm-to-school program reflects the heart of EUSD – innovation, sustainability, and a deep commitment to student well-being. It shows what is possible when education, nutrition, and environmental stewardship come together to support students and the community.