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Chartwells staff report increased participation, announce director transition and new programs
Summary
Chartwells presented a quarterly update to the Norwood School Committee reporting higher participation and rebate returns, described new programs and site expansions including meals at the LMPA, and introduced Jason Morenci as the candidate to replace outgoing food service director Eli Norris.
Chartwells food service leaders updated the Norwood School Committee on program performance and staffing changes during the Sept. 10 meeting at the Savage Educational Center.
Chartwells presented results from the previous school year and early fall operations, reporting that Norwood schools served just over 620,000 meals and returned about $238,000 in supplier rebates back to the district. Company presenters said district participation rose to about 72% overall; breakfast participation remained lower, at roughly 27%.
Eli Norris, Norwood’s long‑time food service director employed through Chartwells, told the committee he will move to a promotion within Chartwells as an operations manager. Erin Long, Chartwells area director, introduced Jason Morenci as the candidate Chartwells proposes to replace Norris in Norwood. Morenci said he has worked alongside Norris and others for about 10 years and is “looking forward to working with all of you and with all the principals and the faculty throughout the district.”
Presenters reviewed recent program changes and pilots. Chartwells said it expanded service to the LMPA (an early childhood/pre‑K program) after state approval, noting that meals are being served though the site lacks an on‑site kitchen and staff are using a converted office space. The company described the LMPA rollout as being “a learning process” in its first week and thanked faculty and staff there for supporting the launch.
Chartwells described curricular and outreach work they said is part of the nutrition program’s strategy: Discovery Kitchen demonstrations, a Mood Boost program in elementary schools, “student choice” sampling at the high school, cooking classes at the Savage Center, and recurring ServSafe food safety training for eligible staff. The dietitian on staff (identified in the presentation as Kelsey) reported that Norwood hosted more than 20 dietetic interns during Eli Norris’s tenure; presenters described an updated district special‑diet form and joint work with school nurses to strengthen allergen protocols.
Looking ahead, Chartwells described capital and program priorities the vendor said it is reviewing with district staff: new serving lines, replacement of disposable trays with a reusable tray pilot at Prescott, sustainability staffing, farm‑to‑school activities, and other equipment purchases. The company said last fiscal year’s food service run finished about $418,000 in the black and that this year’s budget projects roughly $436,000 positive, with rising costs to be managed through program changes and creative purchasing.
Committee members thanked Norris and Chartwells for their work through the pandemic and transition years. Committee members and Chartwells staff encouraged community members interested in food service positions to apply; presenters said the district has expanded staffing needs with the opening of a second middle‑school kitchen and LMPA service.
Norwood School Committee did not take formal action on the Chartwells presentation; it was delivered as an informational appearance and personnel introduction.
