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Child Nutrition review: meals back in‑house, EPAR review, menu changes and new secondary offerings
Summary
Child Nutrition staff reported that the district brought meal service back in‑house, completed an EPAR (program review), increased meal participation, and is rolling out new options such as a coffee kiosk and salad bars while preparing to remove certain food dyes by 2027 per USDA guidance.
Child Nutrition leaders told the board on April 10 that the division’s decision to move meal service back in‑house has produced operational changes, higher participation and corrective work identified in an EPAR (review) that the department is addressing.
Participation and menu changes: Staff reported a 17% increase in breakfast participation and a 6% increase in lunch sales compared with the prior year. Secondary schools have restored salad bars and pilot kiosks (Smithville High’s iced coffee kiosk) and added ice cream service and expanded a self‑serve line at secondary cafeterias to increase student participation.
EPAR review and compliance work: Division staff said state reviewers conducted production record checks, school visits, and interviews and identified equipment, recordkeeping and portion‑control areas needing improvement. Child Nutrition staff described steps taken: increased staff professional development, equipment audits and repairs, freezer alarms, a new food‑service van for interschool transfers and plans for summer scratch‑cooking training. The department said it will remove certain food dyes by the 2027 federal/state deadline and is coordinating with vendors.
Budget and operations: Presenters described savings strategies — better commodity use, tightened inventory and production records, and new revenue from kiosk and secondary sales. They acknowledged a year‑to‑date cafeteria fund deficit but said timing of revenue posting and a pending inventory system implementation are expected to reduce the deficit when monthly revenue is recorded.
Community response and next steps: Board members praised staff for bringing the program in‑house and asked for continued student feedback; staff said they plan additional student focus groups, more scratch‑cooking sessions for staff this summer, and continued equipment and compliance work. The presentation was informational; no board action was taken.
