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Nutrition director named for NVUSD

Brandy Dreibelbis, executive chef and district manager with theBrandy Dreibelbis School Food Project at Boulder Valley School District in Colorado, has been named NVUSD’s first Nutrition Director, starting July 1, 2017. Dreibelbis’ appointment was approved at a special meeting of the NVUSD Board of Education on Thursday night. 


                In this newly created position, Dreibelbis will oversee all aspects of the District’s nutrition programs, including school lunches and campus food offerings, assuring cost effectiveness and compliance with nutrition, sanitation, safety and record-keeping requirements.


                She will also manage the shift away from Sodexo, the company that has provided NVUSD food services for more than 30 years, to an in-house program.


“We are so pleased to welcome Ms. Dreibelbis to our District,” said Superintendent Patrick Sweeney. “She has the background and expertise to help us achieve our nutrition goals for our students, including fresher, more nutritious choices and more families choosing school lunch. Students can’t learn if they are hungry or fueling their bodies with unhealthy food.”


Dreibelbis has led the Boulder Valley School District program since 2009, working directly under Chef Ann Cooper, an internationally recognized advocate of healthy food for children. In that role, she managed kitchens and employees, developed a catering program and a food truck program, and supervised a new school vending program, among other duties. She also has worked as a chef at restaurants and at Whole Foods. She attended the Culinary School of the Rockies in Boulder and has a bachelor’s degree in restaurant management from East Stroudsburg University in Pennsylvania.

“Part of team and community,” Dreibelbis said. “Do great things and make great food together.”


NVUSD has more than 17,000 students at 31 schools sites. The Food Service program currently serves about 9,200 meals, including breakfasts and lunches, each day. 

Posted by: Kelly Cliff Published:4/3/17
Audience: Food Service and Food Service