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Bethlehem Central food service projects shortfall, outlines green initiatives and menu changes
Summary
Food service director Claire Gardine reported increased breakfast participation, expanded local-food initiatives and a projected operating shortfall that would require a general‑fund subsidy unless state or federal changes occur. She recommended pricing, menu and staffing reviews and described several sustainability and equity efforts.
Claire Gardine, food service director for the Bethlehem Central School District, told the Board of Education on March 19 that the district’s school meal program has expanded local‑food and sustainability efforts while projecting an operating shortfall for the year.
Gardine said the cafeterias are operating as an internal business within the district and are funded by federal and state meal reimbursements and cash sales. “The cafeteria operates as its own business within the school district, so the goal is that it is self sufficient,” she said.
Gardine highlighted green initiatives that are already in place: district kitchens are composting food prep scraps (picked up by Compost360), the district used produce from its school gardens for grades 6–12 this year, and the food service secured a Local Food for Schools grant of about $35,000 to buy local products such as beef from Kilcoyne, cheese from the Argyle Cheese Farmer and maple syrup from Mountain Wind Farms in Bern. She said the district plans…
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