Reader Feedback: Healthy, Hunger-Free Kids Act Wrap-Up

Dan Witt, supervisor of food services, Pueblo County School District 70 in Colorado, responded to our article in March's K-12 Spotlight. Witt expressed concern about the meal price equity clause.

Dan Witt, supervisor of food services, Pueblo County School District 70 in Colorado, says: The big concern, which is not getting the press it needs, is the minimum price for paid kids. We are a very low free/reduced school district—at 39%—and depend on paid kids eating our meals. Pueblo is known for its low cost of living, so pricing is very important to keep participation up, which in turn keeps costs low. We now charge $1.70 for elementary and $1.90 for middle/high school paid lunches. We believe that we have to offer low-cost, high-quality meals that meet federal guidelines that kids will eat.

The new pricing structure, which starts July 1, 2011, says the minimum price for paid students will be the free reimbursement rate of $2.72 minus the paid reimbursement 26 cents, which equals $2.46. That means we will have to raise prices 76 cents for elementary and 56 cents for middle/high or find a different funding source. I’m not sure what is meant by a different funding source, but I have hard it could be the general fund, which is strapped for cash already. We would be able to raise prices 10 cents per year until we reach the $2.72 price. This would make the program become a welfare program because the paid kids would brown bag or buy a la carte leaving only the free/reduced kids getting the reimbursable lunch and those kids would not eat because they would be identified as low income. This in turn would cause my costs to go up and result in layoffs and lower quality foods to meet the reduced volume.

We need to retain control over the pricing structure to make sure kids are receiving high-quality meals that families can afford and the kids will eat, while meeting the federal guidelines. Nutrition is our business and we need to be able to run our business by pricing our products to meet the economic climate.

Read the original article here. Have something to say? Email your story to bschilling@cspnet.com.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources