LAUSD admin proposes eliminating classroom breakfast program

Cites survey where teachers said they'd prefer the program in cafeteria.

April 29—Los Angeles Unified Superintendent John Deasy has proposed eliminating the district's Breakfast in the Classroom program, which feeds nearly 200,000 low-income students daily, citing criticism by the teachers union that it is messy, draws pests and cuts into instructional time.

The $6.1 million for Breakfast in the Classroom has been redlined from the 2013-14 budget that Deasy will submit to the school board on May 14, although board members can vote to restore the funding.

"I'm trying to respond to UTLA's concern that the district is headed in the wrong direction and that many members believe that Breakfast in the Classroom is a bad idea," Deasy said. "But I think that putting food in the stomachs of hungry kids is a good thing, so I'm going to be asking the school board to find $6.1 million in revenue so we can keep feeding our students and keep 900 (cafeteria) jobs intact."

Just last week, United Teachers Los Angeles released the results of a member survey in which more than half of 729 respondents said the morning meal program had drawn rodents and insects to their classrooms and cut into their lessons. At the same time, 88 percent said they would support a breakfast program if it was served in the cafeteria rather than the classroom.

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources