Minnesota breakfast participation low

Hunger-Free Minnesota reports 33-million meal gap for breakfast.

According to data compiled by Hunger-Free Minnesota, participation in the state’s breakfast program remains low. Of a total of 49.6 million breakfasts that could be served to Minnesota students during a full school year, only 17.1 million breakfasts were served, a gap of 33 million meals, according to the organization.

Hunger-Free Minnesota is a coalition of community leaders, citizens, nonprofits agencies, food banks and corporate partners including General Mills, Hormel Foods, Cargill and Blue Cross and Blue Shield of Minnesota. The organization hopes to solve the missing meal gap in the state.

“While the USDA-funded National School Lunch Program participation is rising, this new data demonstrates the opportunity in schools to fight hunger is now greatest with the first meal of the day,” Stacey Stockdill, Hunger-Free Minnesota spokeswoman, said in a press release. “Minnesota’s neediest students are missing out on a federally funded program that could help combat the state’s growing problem of food insecurity. The good news is that we can make a significant difference in raising our students’ readiness to learn by better utilizing existing programs and by reducing barriers to participation.”

Nearly 30% of the state’s students qualify for free or reduced-priced lunches. The organization found, however, that only 34% of those students are eating breakfast at school.

Hunger-Free Minnesota hopes to add 4 million new breakfasts served to the state’s students.

To learn more about Hunger-Free Minnesota and its initiatives, visit the website at hungerfreemn.org.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources