Rising lunch prices result of new meal pattern, rising food costs

Mississippi district is instituting first price increase in three years.

June 17—It’s been three years since the price of meals has gone up for students and teachers in the Clinton (Miss.) school district.

But now, increasing food and labor costs are necessitating a price increase, said Child Nutrition Director Regina Ducksworth.

“The cost of everything has gone up,” she said in a news release. “We try not to go up on our prices, but with the economy the way it is we have no choice but to increase the price to cover the cost of food.”

Clinton schools use a federally funded, nonprofit food service program, she said in the release, but “we are required to cover the cost of meals.The mandate stems from the federal Healthy Hunger-Free Kids Act of 2010 and the National School Lunch Program.

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