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Burke County highlights free meals, Chartwells partnership and menu innovations
Summary
District and contractor officials told the school board the child nutrition program operates under federal reimbursement rules, serves all students for free under CEP, and has increased equipment spending and participation since contracting with Chartwells.
Daniel Wall, who presented the child nutrition update, told the Burke County Public Schools Board that the program’s top priority is feeding students. "Our number 1 goal and what I talk to our staff about every time we meet, our number 1 goal is to feed kids," Wall said.
Wall said the district participates in the Community Eligibility Provision (CEP), meaning "all of our students eat breakfast and lunch for free every day." He described the program’s revenues and costs: federal reimbursement rates cited in the presentation were $2.61 per breakfast and $4.22 per lunch; USDA commodity food value for the district this year was cited as about $534,000 with an expected increase toward $600,000 next year. Wall also reported meal-equivalent volume of roughly 2,000,000 per year in the Chartwells contract figures shown to the board.
Wall and Chartwells staff described the district’s 10-year relationship with the food service management company. Wall said Burke County went from a multi-year child-nutrition shortfall to an average annual profit of $321,000 while working with Chartwells, and that equipment spending rose from about $77,000 per year previously to roughly $687,500 in recent years. He said Chartwells now pays some costs previously borne by the district, citing $62,000 for workers’ compensation coverage and paying for two maintenance positions that had otherwise been county expenses.
Representatives from Chartwells — Aaron Probst (area director), Cheyenne Cornelius (district manager), Haley Weiss (regional dietitian) and Kevin Moll (regional president) — described local menu and student-engagement programs. Chartwells showed plans for a “spud bar,” premium-day offerings (including a double bacon cheeseburger), vegetarian options under a brand called Veg Out, a customizable deli bar and rotating international “Global Eats” menus. The contractor also described student taste-testing programs that sample menu concepts during lunch and a Mood Boost nutrition-education program for elementary students meant to link ingredients to mood and behavior.
Chartwells and Wall emphasized operations and compliance: the district’s program follows federal nutrition mandates (Healthy Hunger-Free Kids Act requirements for fruit, vegetables, whole grains and limits on sodium, sugar and fats), and Chartwells provides regional dietitian support, manager training and a marketing resource. Chartwells’ speakers stressed that local child-nutrition associates are members of the community and receive ongoing training.
Board members asked clarifying questions about federal mandates and funding sources. Wall confirmed the nutrition standards are federal requirements and reiterated the district’s funding mix of federal reimbursements and USDA commodity food support. Chartwells left a printed highlights packet for board members with more detail.
Ending: The board received the presentation as an informational item; staff said the district will continue pursuing funding and that Chartwells will remain a local partner in menu development, nutrition education and cafeteria operations.
