I’m really excited about this, people.
A lot of us have questions about the school lunch program: how things got the way they are, what changes are currently possible, and what changes are pie-in-the-sky. But most people won’t take the time to track down their own district’s food services director to ask their questions and, even if they do, that person may be unable to speak candidly due to pressures within the district.
Well, now you can get solid information from a resource all your own: an anonymous food services director from a relatively large, urban school district has agreed to give straight answers to Lunch Tray readers’ questions!
To get the ball rolling, I asked the MFSD two of my own questions and here are his/her answers:
TLT: Should I believe my district’s food services director when he tells me that salad bars are a non-starter due to cost of fresh produce and/or labor costs? Or am I being given the run-around?
MFSD: There is absolute truth to this; most child nutrition programs bid out produce separately. The vast majority of fresh produce is “market priced” subject to weekly pricing. It is very difficult to have any real cost controls over the program year. Fresh produce for the salad bar must either be prepped for service (involving labor) or purchased in pre-washed, pre-cut format at a higher price. The salad bar must be positioned within the reimbursable lunch line but is open to all a student wishes to take “one time through the line”.
Because of the full service contract my program has entered into, the per meal cost (inclusive of the meal, all meal components and supplies necessary for the meal period except for milk) is guaranteed for one year. When the contract language provided for salad bars, the per meal price did increase.
TLT: How do you feel about the six cent increase you’ll be getting from the Healthy, Hunger-Free Kids Act? Do you think it will make a difference? Where will that money go in your district?
MFSD: Six cents is laughable; my real thoughts are not printable. My program has already met the all the nutritional guidelines outlined in this legislation (at a cost to the program). Therefore the six cents will go toward reducing the program deficit.
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Send me your school food questions for the Mystery Food Services Director via the Contact tab above (put “MFSD” in the subject line) and I’ll post the answers periodically in a semi-regular “Ask the Mystery Food Services Director” feature. If I get lots of questions from readers, I may be selective in which ones I forward on for a response.
Maggie says
Just wanted to say hello and glad to meet you, Ms./Mr. Mystery Food Service Director (from another food service worker – not a director) I’m always interested to hear how other districts are approaching the issues & concerns.
jenna Food w/ Kid Appeal says
thank you MFSD and bettina for this new series. I look forward to reading it regularly.
Bettina, can you let us know how this particular district handles food service, which method is used to plan meals, self-service or outsourced, whether they currently run at deficit, if so, where deficit funds come from, etc.
bettina elias siegel says
Jenna: I’m loathe to offer too many details as I promised this person utmost anonymity. Only if he/she feels that there’s no way responses can be traced back to his/her distrct can there be complete candor. But I’ll see what more information the MFSD is comfortable providing. – Bettina
Nancy says
Hi,
My kindergarten-age daughter frequently has something called “PhysEdibles” on her school lunch menu. I can’t figure out what these are, and she’s not talking. Can you help?
thanks!
bettina elias siegel says
Nancy: I won’t pass this on to the MSFD because I found the answer for you myself. They’re fortified animal crackers. Check this out. – Bettina
Nancy says
Thanks Bettina,
It would have been a lot worse, although the idea that snacking needs to be promoted is pretty strange in this country.
bettina elias siegel says
Nancy: At least in my district, serving this sort of item is a way of meeting nutrient requirements like iron, which are in the fortified flour! Pretty a**-backwards, right? Fortunately, under the new school food regs, which are “food based” and not “nutrient based”, we should see less of this approach. Glad I could be of help! – Bettina