Rising food and equipment costs strain school kitchen budgets

During a recent government meeting, officials discussed significant increases in food and supply costs impacting local meal programs. The discussion highlighted a range of price hikes over the past few years, with staples such as ketchup rising by 10.5%, green beans by 20%, and corn dogs by 26%. Notably, egg prices have surged dramatically, with large eggs now costing nearly $50 per case, prompting many institutions to switch to medium eggs at a lower price of $28.

The meeting also addressed the rising costs of cleaning supplies, which have increased by approximately 30%, and equipment prices, which have seen substantial hikes due to supply chain disruptions linked to the COVID-19 pandemic. For instance, the cost of a three-compartment sink has jumped from $25,100 to $36,100, while two-door refrigerators have risen from $35,100 to $48,100. A new 60-gallon kettle, previously costing $65,000 a decade ago, now costs $72,000.

In response to these challenges, officials noted that a $21,000 equipment grant from the state had been received, with plans to apply for additional funding when the grant opens again in October. Recent renovations at local kitchens, including a remodel at Coolidge and upgrades to the high school serving lines, were also discussed, with health department inspections yielding positive feedback.

Officials encouraged community members facing difficulties with lunch bills to reach out for assistance, emphasizing a commitment to support families in need. The meeting concluded with a transition to discussions about transportation logistics, highlighting the ongoing efforts to maintain school bus operations.