Dennis-Yarmouth food service director outlines whole-grain menus, fresh-produce bars and free-meal programs

Rooney Powers, food service director for the Dennis-Yarmouth Regional School District, told the Yarmouth Board of Health on March 17 that the district runs federally funded school meal programs and has expanded fresh produce offerings that students are choosing in large numbers.

Powers said the district participates in the National School Lunch Program and the National School Breakfast Program and follows the federal rules that require daily servings of fruits, vegetables, whole grains and protein. "We run a federally funded program called the National School Lunch Program and the National School Breakfast Program," he said.

Powers described specific meal standards: elementary breakfasts are planned at roughly 500–650 calories, middle-school breakfasts 600–700 calories and high-school meals 750–850 calories; saturated fat must be below 10 percent and trans fats are not allowed. He said daily sodium across a meal is about 1,100 milligrams now, with state standards aiming to reduce that to roughly 1,000 milligrams in coming years.

The district uses school-formulated whole-grain products rather than retail items and avoids frying in its kitchens. "There's no fried foods in the schools at all," Powers said, adding that coatings for items such as chicken sandwiches are whole-grain products formulated for schools.

Powers highlighted the district's fresh produce bars. At the high school, he said, there were 12 different produce items on the bar on a recent day and staff had to refill the bar after each lunch because students were consuming the offerings rapidly. "They can help themselves to as much fresh produce as they want," he said, and added that the program has been expanded to the middle and elementary schools in scaled forms.

On sourcing, Powers said much of the district's produce comes from a Cape supplier, Ring Brothers, and the district participates in federal and Department of Defense programs that sometimes provide additional produce. He said the DOD program distributes food for participating organizations and can provide substantial produce allocations depending on prior-year participation. The district also participates in the Community Eligibility Provision (CEP) that allows districts with sufficient qualifying students to serve free meals to all students; Powers said the state of Massachusetts recently agreed to cover costs not funded by federal reimbursements, which has helped keep meals free across the district.

Powers answered questions about special diets and allergies: children with food allergies or medical nutrition needs are registered with school nurses, who provide lists to cafeteria managers so the staff can prepare alternative meals. He said the kitchens prepare gluten-free, dairy-alternative and other special meals daily when needed.

Board members asked whether the program could sustain changes if some external grant programs were reduced. Powers said some programs that connected local farmers to schools did see cuts and that those changes could reduce purchases from local farms; however, he said the district's participation in CEP and the state's decision to cover gaps made free meals broadly sustainable in the near term.

Powers said the district serves about 3,000 meals per day and that summer feeding programs are in place at recreation sites and other locations. "You can come and get a free meal from us, 18 and under, and we will feed you every single day," he said of the district's summer offerings.

Ending: Powers encouraged board members and residents to visit schools and try meals; he said the program treats the cafeteria as a classroom and aims to teach healthy food habits as students progress through grades.