In school foodservice, it\u2019s understood that lunch is the bulk of the program. But lunch is just one meal. For school foodservice programs seeking ways to grow, it\u2019s time to think outside the lunchbox.
Extending the foodservice program beyond lunch\u2014with opportunities that encourage healthy eating before, during, and after school\u2014can fit within the boundaries of government regulations and smart snacks rules, paying off for your program and those you serve. <\/p>\n
Many schools already offer breakfast as a reimbursable program or as part of the Community Eligibility Program (CE). Even if these programs don\u2019t apply to the students you serve, a breakfast program is a great way to start the day.<\/p>\n
At Fort Wayne Community Schools, free CE breakfasts are served at the door as students walk in the elementary school buildings. Candice Hager, the district\u2019s Director of Nutrition says breakfast service increased 48 percent in 2014-15.<\/p>\n
\u201cWe think it\u2019s very important to prepare students to be ready to learn in the classroom, and breakfast makes sure all kids have fuel to learn,\u201d Hager says.<\/p>\n
Winnie Brewer, Director of Foodservice at Marion City Schools in central Ohio, recognizes a benefit to the overall nutrition program as well.<\/p>\n
\u201cWhen kids eat breakfast at school, we can feed them two of their three daily meals, which means we can give them a model of what to eat,\u201d Brewer says.<\/p>\n
Participation in the USDA snack program is another way to blend healthy food and healthy minds. By offering a fruit or vegetable with some educational information about the food, students learn while they snack.<\/p>\n
\u201cFour of our six elementaries take part, and the kids have really enjoyed trying things like cacti and edamame,\u201d Brewer says. \u201cThe program is conducted through a need-based grant, so you have to reapply each year\u2014we\u2019ve been doing it for three years, so that speaks to its success.\u201d<\/p>\n
Pinellas County Public Schools near Tampa, Florida, offer a dinner program at elementaries that have after-school programs. Under the supervision of U.S. Department of Health, a free hot meal is served.<\/p>\n
\u201cParents are encouraged to join\u2014for a fee,\u201d says Catherine Gerard, the district\u2019s Food and Nutrition Supervisor. We serve traditional dinner foods\u2014meatball stroganoff, stuffed shells, chicken pot pie\u2014along with a vegetable, a fruit serving, and milk.\u201d<\/p>\n
Marion City Schools is about to embark on a similar program this fall. The Dinner in the Classroom pilot program will take place at two elementary schools. Students will get 15 minutes to eat\u2014the time between when the final school bell rings and the school bus fleet departs.<\/p>\n
\u201cThe hope is that some students will be encouraged to stay longer, not just to play sports, but perhaps get involved in an after-school science program or to seek help with homework,\u201d Brewer says. \u201cThose who eat and go home on the bus are at least getting a healthy meal.\u201d<\/p>\n
At Marion, mobile food carts are available a half-hour before and after school.<\/p>\n
\u201cWe follow the smart snacks rules, of course,\u201d Brewer says. \u201cBut the big advantage is that you get a chance to speak one-on-one with students and find out what they like to eat. If it falls within the smart snacks rules, you can serve it and control your waste.\u201d<\/p>\n
Pinellas County Schools use vending machines for reimbursable meals, Gerard says. That way, students who are in a hurry don\u2019t have to stand in a long line to wait for lunch service in the cafeteria.<\/p>\n
One drawback: Perishable food won\u2019t keep forever, Marion\u2019s Brewer warns, so it\u2019s important to keep close watch for unpopular items.<\/p>\n
At Pinellas, Gerard says food served outside the reimbursable lunch menu is a tricky proposition\u2014you have to appeal to student indulgences while still meeting the smart snack rules. The deluxe burger is out and smaller, healthier portions are in.<\/p>\n
\u201cFrench fries were a huge moneymaker, but we\u2019re unable to use our fryers now, so we\u2019re looking at bakeable options,\u201d she says. \u201cInstead of serving 4 oz. of fries for $1, we\u2019re selling a 2.1 oz. serving of baked shoestring fries for 50 cents.\u201d<\/p>\n
Other \u00e0 la carte offerings include cookies, goldfish crackers, white cheddar popcorn, graham cracker snacks, and baked chips.<\/p>\n
Ask your Customer Development Specialist for a copy of the fall 2015 issue of Food Elements <\/em>magazine to learn how Hillsborough County Public Schools developed dinner, snack, and summer feeding programs to feed its students outside of lunch. <\/p>\n","protected":false},"excerpt":{"rendered":" Meeting student food and nutrition needs beyond the lunch hour fits within reimbursement rules.<\/p>\n","protected":false},"author":19,"featured_media":4111,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112,69],"tags":[],"class_list":["post-4110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-k12-education","category-running-your-business"],"acf":[],"yoast_head":"\n