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Food services reports rising participation, $400,000 loss covered by fund balance; board presses for food‑waste data
Summary
Waterbury interim food service director reported increased meal participation and equipment failures that produced an operating loss covered by a $2.5 million fund balance; commissioners pressed staff to quantify food waste and explore recycling or reuse opportunities.
Interim Food Service Director Adam Shaven told the board Aug. 6 that the district served an average of about 5,300 breakfasts and 13,500 lunches per day during the past year — increases of roughly 100 breakfasts and 500 lunches per day. Shaven said the central kitchen model has improved production control and that student surveys guided menu adjustments, including adding salad bars that staff associate with increased participation.
Shaven also said the department experienced three walk-in freezer failures this year; each unit replacement cost roughly $50,000, and higher…
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