says. (For big events, though, they’ll sometimes prep food ahead of time in the cafeteria.)
next year’s budget will allow for two positions specifically allocated for the food truck. “But if not, we can make it work with folks who are already employed,” she says. Only a few weeks into its run, the VBScratch food truck has already proven to be a big hit. “The students think it’s amazing. They think the food from the truck tastes so much better, which is funny because it’s the same,” says Harrison, adding that she’s been meeting with students to get more ideas for future menu items. The goal is to ramp up high school visits to two to three times a week, and hopefully, to continue the program through the colder winter months. “If we get some requests from the middle school and facility has the outside space to accommodate us, we’ll also go there,” Harrison says.
The food truck made its debut at Green Run High School on April 5 after passing its inspections. The goal is to stop at a different high school each week and serve the same from-scratch meal being offered that day in the cafeteria. “We’ll coordinate with the cafeteria, so we’ll bring the truck over on days when we know we’ll be serving something that’s easy for us to make on the truck,” Harrison says. Grab-and- go options like pulled pork sandwiches, tacos, quesadillas, loaded tater tots, and pizza are popular menu items that are also easy to prep on the truck. The warmers also make it possible to serve their from-scratch macaroni and cheese with smoked paprika.
The truck is currently operated by three existing foodservice staffers. Harrison is hoping that
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