A school nutrition staff member told the Halifax County Schools board the division introduced scratch-made menu items, new packaging and serving lines after staff training with the Culinary Institute of America and the BDOE, and that participation in school meals has risen sharply.

The staff member said the district has rolled out new offerings such as parfaits, smoothies, build-your-own-pizza stations, second‑chance breakfast locations around buildings, water stations and expanded after‑school snacks. The presentation said all student meals remain free of charge; staff meals are available at reduced prices: breakfast $2.90 and lunch $4.90.

Citing first‑quarter comparisons, the presentation reported an increase of 8,781 breakfast meals and 16,187 lunch meals served compared with the prior year’s first quarter. The district also reported 1,128 additional dinners served at after‑school programs and 248 students participating in after‑school snacks at the high school level. The presenter said the high school has seen its breakfast participation grow substantially and lunch participation has peaked at about 768 students on some days.

The presenter said improved service lines in the new high school and more attractive displays contributed to the 63% participation increase at that site. The staff member added that second‑chance breakfast and free after‑school snacks were intended to support students who arrive late or stay for tutoring or athletics.

The nutrition staff member said the district will continue to offer both digital payment accounts for families and reduced staff pricing. The presenter added that the department will continue to monitor participation and adjust menus and displays.

The board did not take formal action on the nutrition report during the portion of the transcript provided.