Study: Summer feeding program not reaching needy students

Only one in seven low-income students eating summer meals

June 13—Only one in seven low-income students who eat in the National School Lunch Program during the school year received summer meals last July, according to a new report by the Food Research and Action Center (FRAC).

In July 2011, 14.6 children received summer meals for every 100 low-income children who ate school meals during the 2010-2011 school year. That's a drop from July 2008's ration of 17.3:100. FRAC found that total participation nationwide in the summer nutrition programs decreased by 112,000 children since 2008.

"FRAC's report shows that the recession has meant that more children are using the regular school year food programs, but budget cuts are causing school districts and youth services providers in many states to eliminate or reduce their summer programs. And that means fewer children are getting the summer meals they need to stay healthy and hunger free," FRAC President Jim Weill said in a press release.

While the national participation level in summer meals dropped, some states did see an increase. Hawaii, for example, saw a 71.1% increase between 2010 and 2011, and Louisiana had a 41.8% increase. 

More From FoodService Director

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

FSD Resources