District closes cafeterias to save money

School District 43, in British Columbia, will close 13 middle school lunch rooms, which it says will save $145,000.

Published in FSD K-12 Spotlight

By 
Mallory Szczepanski, Digital Production Editor

When middle school students return to school after summer break, there will be one major thing missing: the cafeterias.

School District 43, in British Columbia, is closing its 13 middle school cafeterias as part of an effort to balance its 2014-15 school year budget. This is the second year in a row the district has made cost cuts. Last year, the district slashed $12.1 million from its budget after ending the 2012-13 school year with a $10 million deficit.

The district is hoping to save approximately $145,000 from cafeteria closings. The district plans to use the money saved by the shuttering for use in educational purposes.

“We can’t afford to run middle school cafeterias anymore,” says School District 43’s Assistant Secretary-Treasurer Chris Nicolls. “All middle school cafeterias will be closing by June 30.”

Although the cafeterias will be closing, the district is looking to supplement food vending machines in middle schools, with hopes of being able to bring in more machines with a wider variety of food choices. Besides the vending machines, middle school students won’t have any other food options on school premises, leaving parents and students in charge of packing lunches every day.

The district’s secondary schools will continue to offer food options and shouldn’t see any major changes, according to Nicolls.

“We are taking a look at pricing [in secondary schools] and may push prices up,” Nicolls says. “The difficulty [we have had] is subsidizing cafeterias in middle and secondary schools. We would like to make the secondary schools more self sufficient and eliminate the subsidy we have had to supply.”

Cafeteria closings aren’t the only big changes that will be taking place during next school year. The district also cut some job positions, such as teachers, bus drivers and foodservice workers, to balance the overall operation budget. The district also is eliminating bus services for non-special needs students due to the $13.4-million deficit that it was facing for the upcoming year.

Notices were sent to parents about the removal of buses. Within that notice, a mention of the cafeteria closing was included. Nicolls says that so far, reaction of the cafeteria closing from parents and students has been muted.

“We don’t have any plans on going back and reopening middle school cafeterias in the future at this time,” Nicolls states.
 

More From FoodService Director

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

FSD Resources