Minn. legislators propose providing school lunch regardless of account status

Proposed measure would always give students who qualify for reduced-price lunches a meal.

March 18—Proposed legislation moving through the Minnesota state legislature would require that students who qualify for reduced-price lunches be provided with lunch at school regardless of the status of their lunch account.

The proposed legislation, moving through both House and Senate committees, prohibits school districts from denying “... lunch to a child eligible for a reduced-price school lunch who lacks sufficient funds to pay for lunch or has unpaid school lunch debts.”

If passed, the legislation would add approximately 61,500 students statewide to the free lunch program. It comes at a cost of about $4 million to the state.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

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...

FSD Resources