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Silver Falls plans to self‑operate food service July 1 after Sodexo contract ends; staff visits and summer meals prep underway
Summary
District staff said the Silver Falls School District will transition from Sodexo to a district‑run food program July 1, with building visits to engage food‑service workers, procurement for summer meals and plans to continue CEP participation.
Silver Falls School District staff told the board the district will begin self‑operating its food service program on July 1 after ending a contract with Sodexo.
"We just wanted to give you an update on where we are with our transition since we will no longer be working with Sodexo starting July 1," Elise Hansen, principal (serving in a food‑program lead role), said. Hansen said procurement work is nearly complete, the district is lining up vendors for on‑site food, and summer meals will run with Sodexo in June and transition to district operation on July 1.
Hansen said she and staff have been meeting building by building to understand kitchen layouts and to solicit ideas and input from food‑service staff. She said the district has engaged a nutrition consultant from neighboring districts and is scheduling visits to each school. "Some of our kids, those are the first people that they see because they rely on them to provide them their breakfast," Hansen said.
Board members pressed for clarity on operations and thanked Sodexo staff for their service. "Sodexo has been an incredible partner," a board member said; staff noted Sodexo manager Tim Lemke by name and emphasized the district's gratitude. The board also confirmed the district will maintain the Community Eligibility Provision (CEP) so eligible students continue to receive free meals.
District leaders said they expect a heavy workload during the transition and that program changes may take time to show a financial return, but they expressed optimism that running the program locally will allow more flexibility, stronger staff involvement and opportunities to pursue grants. Staff also said they are working to preserve institutional knowledge by meeting current food‑service employees and incorporating their ideas into the new program.
The board did not take formal action but asked staff to continue planning and to report back as transition tasks are completed.
