Students exploring nutrition through hands-on food preparation
The San Luis Coastal Unified School District (SLCUSD) Food & Nutrition Services Department is earning widespread acclaim for transforming school meals into a model of nutrition, sustainability, and community partnership. Through award-winning initiatives, student engagement, and local sourcing, the program is redefining what school food can be — and the results are getting noticed statewide and nationally.
Under the leadership of Director Erin Primer, the Food & Nutrition Services team has moved beyond traditional pre-packaged meals to scratch-cooked offerings, culturally diverse menus, and farm-fueled menus that highlight the bounty of the Central Coast. This evolution has resulted in multiple honors and meaningful growth in meal participation.
Award-Winning Excellence and Community Impact
SLCUSD’s Food & Nutrition Services program has received numerous prestigious awards, including Golden Bell Awards from the California School Boards Association and MAGNA Awards recognizing innovation and creative contributions to student success. These honors celebrate the department’s leadership in promoting healthy eating, sustainability, and student empowerment through food.
Participation in the district’s meal program has more than doubled since the Universal Free Meals initiative began, rising from approximately 509,700 meals served annually before the pandemic to more than 1.28 million in recent school years — with an average daily participation of over 7,100 meals.
Food services worker preparing fresh meals for students
Sourcing Local: Farm to School Partnerships and Scratch Cooking
A cornerstone of the district’s success is its emphasis on local food procurement and community collaboration. By directing a significant portion of food purchases to Central Coast farms and food businesses, SLCUSD ensures students have access to fresh, seasonal ingredients while supporting the regional economy. Local partners include Molnar Cattle, Hearst Ranch, San Luis Salsa Co., Shanley Farm, City Farm SLO, Taco Works, SLO Food Co-op, and Olea Farm, among others.
“We prioritize fresh, real, healthy school meals that taste great,” said Director Erin Primer about the district’s commitment to local sourcing and menu innovation.
Assistant Superintendent of Business Services Ryan Pinkerton emphasized the role this work plays in building community and equity: “Investing in our children and our local growers not only strengthens our meal program, it strengthens the fabric of our community as a whole.”
Engaging Students and Families Through Gusto! and Beyond
In addition to transforming meals, the Food & Nutrition Services team launched Gusto! — SLCUSD’s seasonal food magazine and cookbook — designed to connect families with the program’s culinary vision. Featuring recipes, behind-the-scenes insights, and engaging activities, Gusto! celebrates the district’s commitment to flavorful, nutritious food and invites the community to take part in healthy eating.
Through initiatives like Gusto!, school gardens, and taste-testing programs, students have opportunities to explore ingredients, learn about agricultural partners, and take pride in the meals they eat.
A Model for Healthy, Sustainable School Meals
SLCUSD’s Food & Nutrition Services program also holds Eat REAL Silver Certification, a recognition of excellence in nutrition, sustainability, and transparency. According to certification partners, the district’s rigorous assessment demonstrates a deep commitment to wholesome food, reduced added sugars, and climate-friendly practices.
With a growing team, enhanced culinary capacity, and strong community backing, the program continues to innovate. From thoughtfully sourced plates to student-centered outreach, SLCUSD sets a high standard for what public school food systems can achieve.
