Get Full Government Meeting Transcripts, Videos, & Alerts Forever!
Get email alerts on the School Meals topic
No spam. Unsubscribe anytime.
Food services outlines CEP school-meal program, emphasis on EBF forms and modest a la carte price changes
Summary
District food-service staff described the Community Eligibility Provision (CEP), the importance of Eligibility Based Forms (EBFs) for district funding, menu standards and a proposed 25¢ a la carte price increase to help sustain offerings; staff also highlighted a shift to recyclable trays driven by student advocacy.
Food-service leaders told the Waterford Board of Education that the district remains in the Community Eligibility Provision (CEP), which provides free breakfast and lunch to all students at participating schools, and that parents should complete Eligibility Based Forms (EBFs) because the forms affect state and federal funding allocations beyond meal reimbursements.
Why it matters: Although CEP provides universal free meals at participating sites for the district's locked-in two-year period, EBFs are still required to capture districtwide demographic data that affect Title I and other state and federal allocations that support curriculum and services.
Michael (Mike) Williams, the district's director of food services, described CEP and the role of EBFs: “CEP, or community eligibility, is a federal program…that allows eligible students to offer free 1 free lunch and 1 free breakfast for every student, without collecting individual meal applications.” He added that although the district is in CEP and students receive meals at no charge for the next two years, “collecting CEP forms are crucial to funding your resources throughout the district.”
Williams told trustees the district is considering a 25-cent increase across a la carte pricing to offset costs caused by continuing to provide universal meals and to maintain quality ingredients. He said the district will not raise reimbursable meal prices for students covered under CEP for the two-year lock-in but is looking to adjust non-student and a la carte items. Williams also described a student-driven pilot at Cooley Elementary that helped the district replace black foam trays with recyclable five-pound paper boats; he credited students' advocacy for accelerating the districtwide tray change.
Trustees asked about accessibility for parents who need help completing EBFs. Williams said food-service staff make forms available in-person throughout summer programs and during enrollment, and that staff will help parents complete forms at summer events. He also said the district conducts student taste tests and surveys to increase participation in meal programs.
Discussion versus decision: This was an informational presentation. No fee schedule was formally adopted at the meeting; staff said a la carte increases are under consideration and that the district is locked into CEP meal pricing for two years.
Ending: Staff said they will continue outreach to families to complete EBFs and will return to the board with any formal proposals for a la carte pricing changes.
