Grand Forks Child Nutrition director outlines kitchen move, participation gains and federal rule changes

Wendy Manky, director of Child Nutrition for Grand Forks Public Schools, updated the school board on June 9 about participation trends, central kitchen operations and several federal policy changes that will affect school meals.

Manky told the board the district served roughly 7,600 students and that breakfast participation rose this school year compared with last year and matches a national upward trend. Lunch participation was up from last year but remained lower than 2017–18 levels.

The update matters because federal reimbursement, nutrition standards and procurement rules determine both menu planning and program revenue. Manky described how funds flow from Congress and the U.S. Department of Agriculture (USDA) to the state and then to districts and said reimbursement rates (a sample figure used in the presentation was $4.52 for a reimbursable meal) are announced around Jan. 1 each year.

Key facts and program details

- Participation and enrollment: The director used a working district total of about 7,600 students when comparing participation trends. She said school breakfast participation is up this year; school lunch is up compared with last year but down relative to 2017–18.

- Free/reduced eligibility: Manky reported that 38% of students were eligible for free or reduced-price meals this year. She credited district staff and community partners with increased application assistance, including multi-language support.

- Negative meal account balance: The district’s aggregate negative lunch balance was reported as $84,000 as of May 27; Manky said the balance had been paid down during the year in part through donations. She described the district’s collection process: kitchen managers send notices when an account is over $30; at $50 the district issues a letter and the school social worker is notified to follow up. The board was told that the district treats the status confidentially and that students with negative balances still receive meals; secondary students with negative balances are restricted from a la carte purchases.

- Central kitchen and facilities: Manky showed the board the newly relocated central kitchen and described features (ovens, proofers, cooler/freezer areas). She said staffing and the kitchen layout limit the district’s ability to operate two full-service floors when short-staffed. Her goal is to reintroduce a salad bar on a limited basis and to expand scratch cooking where feasible.

- Menu standards and procurement rules: Manky reviewed current USDA meal-pattern requirements (five components on MyPlate; students must select three for a reimbursable meal), calorie/sodium/saturated-fat targets by grade band, and the district’s internal menu monitoring. She highlighted two incoming/ongoing federal policy items that will affect operations: the Buy American requirements (a limit on non-domestic produce purchases of 10% starting July 1, dropping to 5% by 2030) and new sugar limits for cereals, yogurt and flavored milk starting July (and a broader weekly added-sugars cap by 2027). She said most of the district’s cereals, yogurt and its chocolate milk meet the announced sugar limits.

- Food recovery and farm-to-school: The district will pilot a “meal repack” program with Winship and Wilder where leftover menu items are packaged, frozen and distributed via a school food pantry coordinated by a school social worker. Manky said she is working to increase farm-to-school items, including exploring a local cattle supplier for fresh beef and seasonal produce (corn on the cob, apples), and to raise the district’s “scratch cooking” percentage over time (current estimate baseline described orally; target ranges cited were aspirational -- e.g., raising 20% to 40–50% over time).

Board questions and context

Board members asked about collection of negative balances and whether families can apply for free/reduced status year-round; Manky confirmed applications can be submitted any time during the school year and noted the district’s application drive and multilingual assistance helped raise eligibility counts. Members also pressed on how facility layout and staffing affect scratch-cooking goals; Manky said some equipment (e.g., for making hamburger patties from scratch) would be required to expand scratch menus and that staff training would be necessary.

The director acknowledged program constraints (staffing, two-floor central kitchen layout) and said central salad-bar service is a goal for the next school year contingent on staffing. She also summarized how the district handles confidentiality and service for students with negative balances.

The presentation was an item for discussion; no board action was taken on June 9.