Like many districts, St. Paul Public Schools uses a centralized kitchen facility to realize efficiencies of scale in its meal production operations. The district’s facility dates to 1981, when it purchased a former grocery distribution center that includes 30,000 sq.ft. of dry storage, 21,000 sq.ft. of cooler and freezer space, a 2,400-sq.ft. loading dock with 10 bays and 10,000 sq.ft. of production space (plus another 8,000 sq.ft. that accommodates, among other things, the nutrition ...
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