Shelly Daniels, director of school nutrition for Glynn County Schools, told the Glynn County Board of Education on Aug. 12 that the district operated 25 summer-meal sites and served 119,976 meals over the summer.

Daniels said the summer program served about 3,300 meals per day and that the nutrition department received an $80,000 Local Food for Schools grant to buy from local farmers. “I’m very proud of our school nutrition program for their dedication to shop local,” Daniels said.

The announcement highlighted partnerships and awards as part of the board’s regular meeting spotlight. Daniels said the program worked with Anchored Shrimp Company to serve shrimp and grits at both high schools and with the Georgia Peanut Commission to buy 1-ounce packages of Georgia peanuts for breakfast protein packs. She also noted the district uses Rich’s branded items on regular menus and sources paper products from Suncoast Paper.

Daniels reviewed staff recognitions at the Georgia School Nutrition Conference and statewide competitions. She named A. Mills, manager at Risley Middle School, Jessica Willis, manager at Goodyear, and Christina Munks, manager at Needwood, as recent graduates of the Georgia Leadership Academy. Daniels said Risley Middle School’s student nutrition advisory council won the Nutrition Advisory Council (NAC) of the Year award for the state of Georgia. Deanne Davis, manager at Jane Macon Middle School, placed second at the state culinary competition after winning the district contest; Doris Kane, manager at VHS, won district manager of the year and placed at state level; Paul O’Brien, the school nutrition maintenance team lead, received district and state employee awards; and Patty Leneve, central office free-and-reduced clerk and purchasing specialist, won the Georgia Naomi Tolbert Central Office Employee of the Year award.

Board members thanked Daniels and the nutrition staff for the program’s summer reach and the reported awards. No separate board action was taken on the spotlight beyond the routine recognition during the meeting.

The nutrition presentation occurred during the meeting’s spotlight portion and was introduced by Bailey Johnson, who presented the segment to the board.