Reimagining School Lunch Update:
The Reimagining School Lunch group has held two productive meetings so far in response to concerns shared on social media about school lunches. Our first meeting consisted of an overview of the USDA regulations for participating in the National School Lunch Program and how that impacts what schools must and must not offer to qualify as a reimbursable meal. PHCS could not afford to continue to offer a school lunch program without federal meal reimbursement.
Mr. Artie Frego, Director of the BOCES Food Service, educated us about the introduction of the current regulations and his lobbying efforts in Washington D.C. on behalf of schools. Some of what we learned included salt and sugar restrictions; minimum and maximum caloric intake by age range; fruit and vegetable offerings, and how these impact portion sizes. There were many questions to which Mr. Frego responded with specific and detailed answers. Links to information referenced during that meeting can be found at the end of this message.
While the first meeting dealt with identifying those things outside of our group’s sphere of influence, the second meeting concentrated on those things within our control. We brainstormed on what people felt should be added to the dining experience and what they would like to see go away. Some suggestions are short-term and can be implemented easily and quickly, others are medium-term, while still others are long-term due to being more costly and requiring incorporation into long-range capital planning.
Making meals more appetizing and appealing was the main theme of the meeting. Numerous ideas were shared including offering a greater variety of starches, including different styles of french fries (including more sweet potato fries, waffle fries, etc.) and finding ways to spice up the rice, such as Spanish rice, Jambalaya, etc. The group felt that a greater variety of meats would help. The term “strategic portioning” was coined, when it was suggested that less breading could mean slightly larger portions. Parents asked for more fresh and frozen fruits and vegetables in lieu of canned fruits and veggies, because canned fruits and veggies are less appealing. Mr. Frego estimated that he already delivers between 40-50 lbs. of fresh Farm-to-School produce to PHCS weekly.
Asparagus was identified as one example of a veggie that could be introduced to the menu, noting that it requires careful preparation or it soon becomes mushy and unappetizing. It was noted that, with 46% of the PHCS student population classified as economically disadvantaged, for some students the introduction of new foods such as asparagus may be their first experience, so the school should work to make it a positive experience. This led to a conversation about food preparation and it was clarified that meals are not made someplace else and delivered to PHCS.
The kitchen facility is outdated, many of the appliances date back to the 1960’s. The dishwasher was just replaced this year when replacement parts were no longer available. The kitchen layout provides limited space for “from scratch” food preparation. To increase the capacity of onsite food preparation, remodeling of the kitchen would be required as well as additional food prep staff added.
The group dedicated a portion of the meeting to discussing the non-food aspects of the students’ dining experience. The group inquired about whether customer service training is provided to staff; it was suggested that student-centered customer service could be part of the training process, with an emphasis on increased courtesy and kindness. Students would like to be seen as customers. It was agreed that eating lunch should not be an anxiety inducing experience.
Students would like to see the alternative hot meal options available to them when making their selection; it was requested that the glass front refrigerator be turned to face the “customers”. Requests were made to find ways to improve serving line efficiency to cut down on wait times. Students were concerned about the consistency of options, they would like to see students at the end of the line have the same choices as those at the front of the line.
There was strong interest in the return of a salad bar. Madrid-Waddington was cited as a school cafeteria that was willing to pay for the added expense of a first-rate salad bar and was reaping the benefits. At PHCS, a similar salad bar would require a dedicated staff member in the cafeteria, outside of the kitchen area, with a second point of sale (POS) register next to the salad bar.
Students hope to make their dining space more attractive. It was suggested that better seating arrangements would make the space more inviting and less resemble a prison chow hall. Everyone was excited to see examples of modern school cafeteria furniture that look like a food court or a college dining area, when Mr. Coffin shared photos with the group. It was suggested that maybe a PHCS art class could make the space more visually pleasing by painting murals on the walls.
There was a request to return to metal silverware instead of plastic. A request was made for replacement utensils to remain available throughout the lunch period. The group was informed that the cafeteria manager had ordered new Panther-red trays to replace the old, drab, chipped, beige-colored trays. Those who aren’t buying school lunch would like to see access to a microwave oven, to heat up lunches brought from home.
The group asked for frequent communication about school meals to the broader community. The group also asked that the PHCS staff be surveyed about their concerns and ideas for improving their experience as well as that of the children. A PTO member shared resources with the group. The administration plans to address the easy fixes and get estimates on the medium and long-term suggestions. The group will reconvene toward the end of March with data in hand to further prioritize reimagining school lunch. More updates to follow.
Thank you to the cafeteria staff and to everyone who has volunteered to help us do better,
Dr. Collins
http://www.cn.nysed.gov/content/menu-planning-nslp (Veggie Chart)
https://fns-prod.azureedge.net/sites/default/files/resource-files/NSLP%20SBP%20Meal%20Requirements%20QA-A2.pdf (Meal Pattern Chart)
https://www.fns.usda.gov/cn/school-lunch-and-breakfast-sodium-limits-and-timeline (Sodium Limits)
https://fns-prod.azureedge.net/sites/default/files/HHFKAfactsheet-calories.pdf (Calories Flyer)
https://fns-prod.azureedge.net/sites/default/files/HHFKAfactsheet-athletics.pdf (Alternatives)