Quincy Public Schools reports rising meal participation, expands fresh-produce program and plans Lincoln Hancock kitchen renovation

Quincy Public Schools’ nutrition staff updated the committee April 9 on school meals, participation trends and facility improvements, saying recent policy changes and program investments have increased participation and allowed reinvestment into local kitchens and equipment.

“Between 2015 and 2019, we were steady... from 2021 up till now, we just keep going up,” the nutrition director said when describing meal counts. Staff said they may serve more than one million lunches this school year and that participation rose after the statewide/free meal policies enacted in recent years.

Key items reported: - Universal/free meals: Staff said universal free meals eliminated unpaid meal debt and stigma at registers, increased participation and provided the district with higher program revenue to reinvest in equipment and staffing. - Fresh Fruit & Vegetable Program: The federally funded program expanded to all elementary schools last year; staff described efforts to introduce less common fruits (papaya upcoming) and noted vegetables remain harder to promote among some students. - Local investments and logistics: The district purchased refrigerated food trucks and a refrigerated van to distribute fresh produce. The RDLC (Richard DeCristoforo Learning Center) now operates as a full‑service kitchen preparing meals for smaller students inhouse rather than receiving satellite meals. - Lincoln Hancock kitchen project: Nutrition staff and the public buildings department presented plans to convert storage space at Lincoln Hancock into a full kitchen with a walk‑in refrigerator, combination oven, dishwasher and serving line. Staff said the project would bring roughly 400–450 meals daily into the building’s full cooking operation, with an anticipated completion target in September. - Staffing and training: The program continues to host dietetic interns who help with recipe development, culinary training and student taste tests; the district also benefits from a multi‑year fellowship with Project Bread chefs.

Funding risks: staff cautioned that some federal funding streams and program thresholds could change. They explained the Community Eligibility Provision (CEP) determines federal reimbursements based on direct certification percentages and said if thresholds change the district might lose CEP status at some schools. The nutrition director also noted that certain supplemental programs (including the locally purchased food incentive) are under review at higher levels and could be frozen, potentially reducing revenue.

Committee comments and next steps: members thanked nutrition staff for menu innovation and food service improvements and asked follow‑up questions about vegetarian options, milk policy and how families can recover prior MySchoolBucks balances; staff said checks are issued on request and principals can assist families. The committee approved no specific motions during the presentation; staff will move forward with Lincoln Hancock renovations and required procurement steps.

Staff emphasized continuing uncertainty about federal/state funding changes and said the district will monitor policy developments and report back as needed.