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

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources